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　　据英国《卫报》3月27日报道，意大利相关部门目前正在努力向联合国教科文组织申请，希望将意大利那不勒斯披萨列入世界文化遗产名单中。

　　经过多年游说，联合国教科文组织2010年同意将地中海饮食加入到其世界文化遗产的名单中。今年，意大利选择了那不勒斯披萨、派力奥赛马节、克莱莫纳的小提琴制作工艺、维亚莱乔狂欢节以及一些如诺拉和维特博等古镇传统节日参加竞选。

　　此外，在意大利南部潘泰莱里亚火山土壤特殊环境下生长的葡萄也被列入候选名单中，这种葡萄是风干甜酒最重要的原料。意大利《晚邮报》称，在这些文化遗产中，意大利选出最后两种向联合国教科文组织提出申请，那就是那不勒斯披萨和克莱莫纳的小提琴制作工艺。

　　意大利很多民众和媒体都将焦点放在那不勒斯披萨上。据悉，披萨发明于16世纪，实际上就是发酵的圆面饼上面覆盖番茄酱、奶酪和其他配料，看起来就像意大利国旗中的红、白以及绿色。由烤炉烤制后即可完成。

　　意大利农民的游说组织“种植者协会”表示，将披萨列入世界文化遗产很重要的原因是意大利披萨传统需要联合国的保护。他们在一份声明中说：“消费者不知道，至少半数制作披萨必须的成分需要进口，包括中国的番茄、突尼斯和西班牙的棕榈油以及种子油等。”

　　Italy seeks Unesco protection for Neapolitan pizza

　　Dish voted by Italians as one that helps sum up nation could be placed on cultural heritage list

　　On a roll after securing Unesco status for the Mediterranean diet, Italy is mulling over an attempt to place the Neapolitan pizza in the pantheon of cultural icons drawn up by the United Nations。

　　After years of lobbying, Unesco added the Mediterranean diet to its "intangible" cultural heritage list - which recognises festivals, music and crafts alongside its better-known ranking of temples and castles - last year。

　　Now Italy has put together a shortlist of candidates for consideration in 2011, including pizza from Naples, Sienna's Palio horse race, violin-making in Cremona, Viareggio's extravagant carnival procession and ancient festivals in towns such as Nola and Viterbo, where locals carry huge statues on their shoulders and totter round tiny streets。

　　Also in the running are the small grapevines planted in depressions in the volcanic soil on the island of Pantelleria, where they are sheltered from the fierce sea wind and produce the nectar-like Passito dessert wine。

　　With only two candidates set to make the final list Italy sends to Unesco for consideration, Corriere della Sera claimed the smart money was on pizza and Cremona's violin makers, who are fighting off Chinese competition four centuries after Antonio Stradivari opened his workshop there。

　　But the headlines in Italy have focused on pizza after it was this year voted by Italians as one of the dishes which best sums up their nation. It was narrowly outvoted by pasta with tomato sauce, but beat bruschetta with olive oil into a distant third。

　　The Unesco shortlist specifies pizza from Naples, where the dish was born in the 1700s, and where a pie topped with mozzarella, tomato and basil leaves – recreating the red, white and green of the Italian flag – was presented to Queen Margherita of Savoy in 1889 and named after her。

　　Naples' pizzaioli, the skilled spinners of pizza dough, still insist those three ingredients are all that is required for a perfect pizza and opt for a softer, deeper crust than the thinner, crispier version favoured by Romans。

　　"A good pizzaiolo leaves the dough to rise for up to 24 hours before baking it in a wood-fired oven to ensure a light, digestible pizza," the food writer Davide Paolini said。

　　As the dish edges towards Unesco status, the Italian farmers' lobby group Coldiretti warned the UN that protection was urgently required。

　　"Consumers don't know this, but at least half of all pizzas contain imported ingredients," it said in a statement, adding that Italians were unwittingly tucking in to Margheritas made with Chinese tomatoes, Tunisian and Spanish olive oil "and even seed oil instead of Italian extra virgin"。

　　(卫报)

　　(李金良)