17 Feb 2015
February 17, 2015

What is the True Neapolitan Pizza Association

Napolentana Pizza

The True Neapolitan Pizza Association (Associazione Verace Pizza napoletana,AVPN) is a non-profit organization and was founded in June 1984 in Naples with its legal and operational headquarters. Its mission is to promote and protect in Italy and worldwide the “true Neapolitan pizza“ (“verace pizza napoletana“), i.e. the typical product made in accordance with the characteristics described in the International Regulations for obtaining a collective brand mark “True Neapolitan Pizza“ (“Vera Pizza Napoletana“), in force since 1984, edited and registered by AVPN. The Association is also involved in the promotion and protection of the affiliated pizzerias and products related to the production filer of “true Neapolitan pizza“ and in the professionalization of pizza makers.

The use and recognition of the of the typical product “Verace Pizza Napoletana” – (Vera Pizza Napoletana) is limited to two types of Pizza:

‘Marinara’ (tomato, oil, oregano, and garlic) and ‘Margherita’ (tomato, oil, mozzarella or fior di latte, grated cheese and basil) produced according to the guidelines outlined below. Primary materials, preparation, and the resulting characteristics must be strictly adhered to in order to achieve the required end product. “Verace Pizza Napoletana” – (Vera Pizza Napoletana) is made from a base of risen dough and cooked in a wood fire oven.

The product is characterised by ingredients, means and technologies of production. The end product of the “Verace Pizza Napoletana” – (Vera Pizza Napoletana) should be as follows: The consistency of the ” Verace Pizza Napoletana ” – (Vera Pizza Napoletana) should be soft, elastic, easy to manipulate and fold. The centre should be particularly soft to the touch and taste, where the red of the tomato is evident, and to which the oil or for the ‘Pizza Marinara, the green of the oregano and the white of the garlic has perfectly amalgamated; In the case of the Pizza Margherita, the white of the mozzarella should appear in evenly spread patches, with the green of the basil leaves, slightly darkened by the cooking process.

The crust should deliver the flavour of well-prepared, baked bread. This mixed with the slightly acidic flavour of the densely enriched tomatoes, and the respective aroma of oregano and garlic or basil and the cooked mozzarella ensures that the pizza, as it emerges from the oven, delivers its characteristic aroma — perfumed and fragrant. The association reserves the right to accept variations of the product and recognise their authenticity if they are informed by the Neapolitan tradition of pizzas and are not in contrast with the rules of gastronomy, with judgment reserved to the Association’s committee as stipulated in the first “disciplinare” of the “Verace Pizza Napoletana” – (Vera Pizza Napoletana) Association on 14 June 1984.

Here are the rules for a full D.O.P Verace pizza

http://www.pizzanapoletana.org/public/pdf/disciplinare%202008%20UK.pdf