Pizza: From Old Napoli to New Japan

Hunting for the best traditional Neapolitan pizza? Look no further than the lecture halls of Ritsumeikan University in Kyoto, Japan. In the College of Gastronomy Management, students operate a 3 ton wood-fired pizza oven, creating traditional Italian pizza that is shared with local food artisans in exchange for sharing their knowledge.

Learn how hot slices and hospitality are bringing several generations of Japanese foodies to the table and creating a dialogue that brings traditional food practices up-to-date without losing the things that make them critical to the culture and economy of Japan.

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photo of Masayoshi Ishida
Masayoshi Ishida

Ritsumeikan University

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