TRUE NEAPOLITAN PIZZA FRIENDS
The esclusive club dedicated to the supporters of “true Neapolitan pizza“
What is the Friends Club?
The Friends Club is an international community of people who love the "True Neapolitan Pizza", it’s open to consumers, pizza makers, producers, journalists and experts in the field of food and wine. But not only. Doors will be opened to those who want to know more about our world and those who are fond of good food, to those who want to explore more closely the products, processes and manufacturing techniques of this exceptional dish, to those who are not satisfied with a good pizza but that always want to taste a better one, to the ones who want to learn to cook a “True Neapolitan Pizza”.
Why Join the Friends Club ?
If you join the club, you can:
1) participate in dinners, tastings and events to publicize and promote the True Neapolitan pizza;
2) take part in seminars, workshops and intensive training to become a connoisseur of the Neapolitan pizza;
3) Be constantly informed about trends, history, and news about the world of Pizza;
4) exchange tips and advice on pizzas and pizzerias, pointing out, thanks to the skills acquired, the pizzerias affiliated to the Association that do not seem to realize a product in accordance with the Regulations.
But the club will be, above all, the place where to meet new friends, share the same passion and the same interests. The events will be convivial occasions to meet and discuss, always, of course, accompanied by an excellent True Neapolitan Pizza.[-] Less text
How to subscribe to the Friends Club ?
You can join the Club through:
1) the participation in any of the events organized by the Association (dinners, tastings, seminars), advertised on the website, in the newsletter and at the associated pizzerias;
2) The introduction by another friend or one of our affiliates (thanks to the downloadable form).
3) by correctly answering the quiz about True Neapolitan Pizza (click
to answer the quiz).
If you are also interested in being informed about our events, please fill in the form of Potential Friend and you will be contacted for the next events.
The Club Member will receive:
The annual membership fee is € 20.00.
- The Card "True Neapolitan Pizza friends";
- the affiliated pizzerias Guide with the Decalogue and AVPN Regulations;
- AVPN Newsletter;
- discounts on gadgets and national and international initiatives;
- a welcome gift.
To the friends of the True Neapolitan Pizza around the world
In 1984, along with a group of willing friends, who represent some of the oldest families of pizza makers and the most famous Neapolitan pizzerias, we set up the True Neapolitan Pizza Association, and we made a notary to record our first protocol. We established few simple rules that we agreed to respect, well aware that the Neapolitan pizza has no inventors, no fathers, no owners, but is just the result of the genius of the people of Naples.
We were sure that these rules would be an incentive for us to prepare better and better quality pizzas.
For many years we have all worked together to reaffirm the notion that the pizza, as it is well known throughout the world, has solely Neapolitan origins and the many variants made everywhere else, are nothing but interpretations of a recipe that is deeply linked to the traditions and culture of the city of Naples.
Later we realized that we needed more precise rules, both from the historical and scientific point of view, lest we lose the memory of our tradition. Thanks to the valuable contribution and fruitful collaboration of the municipality of Naples, Second University of Naples and all the pizza makers affiliated to the Association, we realized our dream in 1997 with the presentation of the International Regulations which still represents the cornerstone of our association activities. In 2004, our guideline has been historically / legislatively recognized by institutional protection as STG.
Over these years, we have been conveying across the world this simple message, through our numerous events during which we taught many people how to recognize and value the Neapolitan pizza, by respecting and transferring the inspiring principles that have been characterizing us for almost 30 years.
The conception of the Club of Neapolitan pizza friends is for us the way to bring together all the supporters who have followed us over the years and all those who want to share with us this path to the creation of a large international community to promote The true Neapolitan pizza.
I hope that you want to be part of it and that, thanks to your valuable contribution, the fascinating world that revolves around True Neapolitan pizza, may grow as well.
True neapolitan Pizza Association
You joined the Club of True Neapolitan pizza Friends?
Then promise to:
1) accept the principle that "the Neapolitan pizza has not inventors, no fathers, no owners, but is the result of the genius of the Neapolitan people";
2) read and share the Decalogue to recognize the true Neapolitan pizza and the International Regulations of the True Neapolitan Pizza Association;
3) contribute to support, to defend and spread, in Italy and throughout the world, the "culture" of True Neapolitan pizza;
4) participate in dinners, tastings and events aimed at promoting the True Neapolitan pizza;
Download the subscription form
Decalogue: how learn to Recognize True Neapolitan Pizza
5) contribute with your own specific knowledge to the study and research of the traditions and popular culture related to the Neapolitan pizza;
6) attend seminars, meetings, training and other initiatives that allow you to learn more about the True Neapolitan pizza;
7) support the Club to protect and promote local products suitable for the production of True Neapolitan pizza;
8) report, in accordance with the skills acquired, the affiliated and non affiliated pizzerias that realize a quality product complies with the rules of the Disciplinary;
9) report, in line with the skills acquired, the pizzerias affiliated to the Association that do not seem to realize a product in accordance with the Regulations;
10) do not forget that the Club is an element of the True Neapolitan Association, born with the purpose to create a network of experts and supporters of True Neapolitan pizza that can quietly confront each other m accompanied by an excellent Neapolitan Pizza. [-] less text
DEACLOGUE OF TRUE NEAPOLITAN PIZZA ASSOCIATION
Learn to Recognize True Neapolitan Pizza
Approach the Pizzamaker and ask what products he or she uses:
Ideally, they should be from Campania.
- Let us remember that pizza is an artisanal product and therefore may present some small differences from pizzeria to pizzeria.
Observe the preparation: Manipulation or hand working.
- The formation of the disc of pasta is effectuated exclusively by hand.
The dough ball should be smooth and free from bubbles. The manual working of the dough will effectuate the displacement of whatever air is contained within the cavities of the dough
towards the periphery of the disc of dough, which will remain more swollen when forming the crust.
Other methods of working the dough are not permitted, in particular the use of a rolling pin and/or a machine to mechanically form the disc of dough.
Observe the preparation: Products used and their characteristics.
The peeled tomatoes should be broken down and homogenized by hand in such a manner as to result liquid and not too dense with some pieces of tomato still present.
In the case of fresh tomato, it must be cut in slices with the antioxidant rich skin intact, and then placed on the disc of dough. The mozzarella di bufala (also cut in slices)
or the fior di latte (cut into not very thick strips and not crumbled), will be distributed uniformly over the surface of the tomato.
The grated cheese (if used) will be spread over the surface of the pizza with circular and uniform movements of the hand.
Some leaves of fresh basil will be deposited on top of the pizza's condiments.
The oil (extra virgin olive oil for its antioxidant properties, low acidity and resistance to the high temperatures the pizza will encounter) is applied in spiral movements, beginning in the center and working towards the periphery of the pie using an oil dispenser with a fine spout.
The use of other condiments is permitted provided that they do not clash with the association's rules and the Neapolitan gastronomical tradition.
Observe the preparation: Cooking.
5) Evaluate the pizza now that it's ready
The baking of the pizza must take place directly on the oven's floor for 60-90 seconds and not on baking tins or racks.
The pizza should be consumed shortly thereafter and must be easily foldable on itself (a libretto).
Visual Examination: Quality of cooking
After it has been cooked, the "verace pizza napoletana" should be round, with a diameter not greater than 35 cm. It should have a raised edge (the crust) and the central part covered by the condiments should have a thickness of approximately 0,4 cm.
The crust should be 1-2 cm, regular, puffed up, either free of or with few bubbles and burns, and of a golden color.
Raising one side of the pizza, should reveal the bottom to be golden and free of burns.
Visual Examination: Appearance
In the center of the pie, the red of the tomato should stand out and yet be perfectly amalgamated with the oil and - depending upon the ingredients used -
the green of the oregano and the white of the garlic, the white of the mozzarella in patches more or less close together, and the green of the basil leaves, more or less darkened by the baking process.
Olfactory Examination: Aroma.
When just cooked, the verace pizza napoletana will have an intense and complex aroma which should bring to mind the scent of freshly baked bread when it is well
cooked and fully raised, mixed with acidic inklings of tomato, the fragrance and softness of the mozzarella, the slightly fruity and sharp flavor of the extra virgin olive oil,
and the herbaceous scents of fresh basil, oregano, and/or garlic.
Taste Test: Taste and Harmony
The verace pizza napoletana should be soft, elastic, with a characteristic flavor deriving from its crust which presents the typical taste of well cooked and raised bread,
mixed with the acidulous aromas of tomato (which has lost some of its excess moisture yet remains dense and consistent), the savory flavor and freshness of the cooked mozzarella and basil,
the bitterness and sharpness of the extra virgin olive oil, and finally the smell of the garlic if present. Overall, the taste will be intense and harmonious.
Nutritional value of the Neapolitan pizza: The Mediterranean Diet
Margherita verace: Circa 188 Kcal per 100 gr., with 20 % carbohydrates, 8.5 % proteins, and 8 % fats.
Marinara: Circa 150 Kcal per 100 gr., with 25 % carbohydrates, 4 % proteins and 3.5 % fats.