The long-standing debate over pineapple on pizza has taken a quirky turn in Norwich, where Lupa Pizza now offers a Hawaiian option for an eye-watering £100 ($122). This topping, first introduced in the 1960s by Canadian chef Sam Panapoulos, remains a source of fiery opinions across cultures and generations.
Quin Jianoran, head chef at Lupa, openly admits he isn’t a fan of pineapple on pizza. He described the extravagant pricing as a humorous statement rather than a genuine expectation of sales. Despite the hefty cost, the online buzz has been tremendous. While no one has ordered the premium pizza yet, local surveys reveal surprising support—62% of voters favor pineapple’s inclusion on pizza. If demand persists, Lupa plans to feature it as a limited-time menu item.
Globally, pineapple pizza has seen both disdain and experimentation. Naples, Italy, the birthplace of pizza, has cautiously embraced this divisive topping in recent years to challenge culinary biases. Meanwhile, Lupa’s menu playfully mocks the controversial choice with a listing urging diners to “order the champagne too.”
From its tongue-in-cheek pricing to rekindling an age-old food debate, the Norwich pizzeria has managed to keep the pineapple controversy sizzling. Whether you love or hate it, this bold move reaffirms that Hawaiian pizza isn’t just food—it’s a conversation starter.
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