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The our events and the promotional activites
Salone del Gusto 2014Salone del Gusto 2014
The true Neapolitan pizza seen in a new light thanks to the 80 shots made ??by the artist for the company Contadi Castaldi. Once again this year, the collaboration between Slow Food and the True Neapolitan Pizza Association will see some of Italy’s best pizza makers ready to let you taste both some traditional classics and the creations that made them famous. We are proud to say that our participation is a guarantee for the Salone as our pizza makers may transmit a methodology and ancient knowledge that is not concentrated only in Naples but has spread, thanks to the [+] ...read more

PHOTOS:  Go to photo gallery

The true Neapolitan pizza seen in a new light thanks to the 80 shots made ??by the artist for the company Contadi Castaldi.

Once again this year, the collaboration between Slow Food and the True Neapolitan Pizza Association will see some of Italy’s best pizza makers ready to let you taste both some traditional classics and the creations that made them famous. We are proud to say that our participation is a guarantee for the Salone as our pizza makers may transmit a methodology and ancient knowledge that is not concentrated only in Naples but has spread, thanks to the constant commitment of all our affiliates in the world, throughout all latitudes reaching standard of quality increasingly higher.

2014 is a year full of celebrations and major events, in particular, we also celebrate two important anniversaries: the 10th edition of the Salone del Gusto and 30 years of True Neapolitan Pizza Association.

During these 30 years the AVPN together with some very important companies has promoted and protected the product that is a symbol of Italy in the world, "the Vera Pizza Napoletana." "We have partnered with various companies that, like us, look to the future and that conform to the highest standard of quality set by the Federico II University- says Antonio Pace, the President of AVPN - Among our prestigious partners, there’s Contadi Castaldi, which made possible an ambitious publishing project with the renowned Oliviero Toscani who, through his bold shots gives us a brand new image of the pizza makers.

The Neapolitan pizza today is what best represents the Neapolitan people creativity, but is also the symbol of the Mediterranean diet that distinguishes the healthy Italian cuisine in the world, so it is the most widely imitated and interpreted dish. - Antonio Pace adds- But the Association, thanks to the partners, aims to go beyond the concept of pizza as a popular product: Pizza can be transformed. The task, is now underway, thanks to the new studies on the preparation techniques and the use of increasingly selected products, the pizza makers can become as the great chefs. Pairing it with great wines such as Franciacorta Contadi Castaldi wines, demonstrates it. Two seemingly distant worlds that share history, roots, respect for their own territories. A path of traditions jealously preserved. The margherita and marinara, the pizza a libretto choose to marry the personality of the bubbles to achieve an innovative and intriguing pairing. "

On the same wavelength FRANCESCA MORETTI, CEO Contadi Castaldi and wine division manager  Terra Moretti : "The Project Pizza 100% is the encounter between two cultures that have a lot in common. Like every winemaker, each pizza maker has its own secret recipe. Pizza and Franciacorta, pizza and bubbles: With this combination we found the most joyful and authentic way to tell about a creative Italy that believes in the value of the absolute quality and territorial identity as a paradigm for a better future. "

A work and life project that is also transmitted by the strength of the faces of its masters pizza makers, captured by Oliviero Toscani and now gathered in a publication that will be presented for the first time at the Salone del Gusto in Turin where Contadi Castaldi will be present for all the days of the event in the Pizza Piazza (October 23 to 27 2014). With the title "Tu vuò fa’ il Napoletano," it tells in eighty photographs and interviews about the essence of a profession that has brought to the world the most authentic Italian lifestyle. In the pizza Oliviero Toscani has seen the most beautiful example of Made in Italy, the best synthesis of the concept of "design".

But what convinced OLIVIERO TOSCANI to embark on this Neapolitan adventure?

I was once interviewed on an international television station dedicated to art. They asked me to name the most important object of Italian design of all time – that one quintessential creation that I felt was most deserving of the “Made In Italy” label. I thought about it for a moment… In my mind’s eye, I saw a steady stream of all the amazing objects that had ever been created by the most celebrated Italian designers and architects, many of which are now housed in the world’s most prestigious museums. So many beautiful things… But then I thought, is there anything that rises above the rest? All of a sudden, it came to me: Pizza! It has that perfect shape that is so aesthetically pleasing, and the colors of Italy are an inextricable part of its very identity… And on top of that, it has that incredible taste that only Italian ingredients can provide. In its simplicity, pizza is uniquely democratic: it can feed anyone and everyone. And it’s not just food for the body, it’s food for the soul too! One of the reasons we should be proud to be Italian is because we invented pizza: nothing else can claim to be so utterly perfect. Actually, Neapolitans invented pizza!

Thank you, Naples!

So, everybody at  the Pizza Piazza, the exhibition space of the Salone del Gusto Slow Food dedicated to the pizza with the master pizza makers of the True Neapolitan Pizza Association: Attilio Bachetti, Francesco Cassiano, Cristiano De Rinaldi, Emanuele De Vittoris, Roberto Di Massa, Davide Finotti, Salvatore Gatta, Giovanni Improta, Enrico Lombardi, Alessandro Martucci, Franco Pepe, Guido Picariello, Ciro Salvo, Salvatore Santucci, Corrado Scaglione, Domenico Scola, Gino Sorbillo, Paolo Surace, Guglielmo Vuolo, Valerio Vuolo. Technical Coordinator of the piazza since the first edition, Emanuele De Vittoris.





   EVENTS PHOTO GALLERY:
Salone  del Gusto 2014
Salone del Gusto 2014

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Si chiude con successo il primo PizzaFestivalThe successful conclusion of the Pizzafestival first edition
 These numbers represent for the True Neapolitan Pizza Association the successful conclusion of the Pizzafestival first edition. The real proof that is possible to connect  taste, entertainment and culture.  "It was the best way to celebrate the thirtieth anniversary of the Association - says the president  of Avpn Antonio Peace – we choose to celebrate in the pizzerias that day after day continue the tradition of the true Neapolitan pizza.  A pizza verace  more and more renowned and appreciated abroad as evidenced by the thousands of [+] ...read more

PHOTOS:  Go to photo gallery


 These numbers represent for the True Neapolitan Pizza Association the successful conclusion of the Pizzafestival first edition. The real proof that is possible to connect  taste, entertainment and culture.

 "It was the best way to celebrate the thirtieth anniversary of the Association - says the president  of Avpn Antonio Peace – we choose to celebrate in the pizzerias that day after day continue the tradition of the true Neapolitan pizza.

 A pizza verace  more and more renowned and appreciated abroad as evidenced by the thousands of gueststhat during the Pizzafestival crowded the pizzerias members all over the world, from New York to Seattle, from Sao Paulo to Seoul.

 

"We think - says the General manager of Avpn Stefano Auricchio – that the first Pizzafestival helped the culture of pizza to grow in Naples and throughout the world. That was our purpose. This success encourages us now to carry on the adventure of Pizzafestival which will become a regular annual event in Naples and in hundreds of pizzerias associated abroad.”





   EVENTS PHOTO GALLERY:
Miglior Pizzaiolo Emergente Straniero - Andrč Nevoso Guidon
Miglior Pizzaiolo Emergente Straniero - Andrč Nevoso Guidon
Un Percorso di gusto, le bollicine di Franciacorta. A cura di Tommaso Luongo, Ais Napoli
Un Percorso di gusto, le bollicine di Franciacorta. A cura di Tommaso Luongo, Ais Napoli
La Pizza Napoletana senza glutine - PizzaFestival 28/05
La Pizza Napoletana senza glutine - PizzaFestival 28/05
Birra DAB, laboratorio a p.zza Dante Pizzafestival 2014
Birra DAB, laboratorio a p.zza Dante Pizzafestival 2014
Convegno Ricomincio da 30
Convegno Ricomincio da 30
Anteprima Pizzafestival a Piazza Plebiscito
Anteprima Pizzafestival a Piazza Plebiscito

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Missione in Nevada per la Vera Pizza NapoletanaMission in Nevada for the True Neapolitan Pizza
a boom that continues today. In that same 1984 a group of Neapolitan pizza makers decided to create an association, and notarizing the recipe of the true Neapolitan Pizza which, of course, must be cooked in a wood-fired oven. Two paths that will cross this year, because for the first time the AVPN, the True Neapolitan Pizza Association will bring at the Nevada trade show the wood-fired ovens to prepare the pizza according to tradition. This is one of the most awaited news of the event which will take place from March 25 to 27 at the Las Vegas Convention Center, where the most [+] ...read more

PHOTOS:  Go to photo gallery

a boom that continues today. In that same 1984 a group of Neapolitan pizza makers decided to create an association, and notarizing the recipe of the true Neapolitan Pizza which, of course, must be cooked in a wood-fired oven. Two paths that will cross this year, because for the first time the AVPN, the True Neapolitan Pizza Association will bring at the Nevada trade show the wood-fired ovens to prepare the pizza according to tradition.

This is one of the most awaited news of the event which will take place from March 25 to 27 at the Las Vegas Convention Center, where the most important companies of the American pizza industry will meet and where also AVPN will get together the 80 pizzerias members in the United States, led by the president of the U.S. Delegation Peppe Miele.

"It will be a special occasion – explains Antonio Pace, President of the Avpn - because we will be able to demonstrate practically to all the operators how to prepare the Neapolitan pizza by using the wood-fired oven. This operation is culturally strong, especially in a country as big as the U.S. where the pizza is popular but in most cases it is prepared differently from the traditional recipe. " In previous years, in fact, the AVPN attended the trade show with its own booth, but never prepared pizzas, just because they couldn’t fit up a wood-fired oven. “This year – adds Stefano Auricchio General Director of AVPN – we were able to explain to the organizers that having a wood-fired oven for the trade show is just a cultural necessity, so they gave us the go-ahead”.

The American journey of the AVPN’s directive will be also attended by the Vice-President Vicar Massimo Di Porzio and Vice president of VPN Americas Joe Fugere. During this Journey four American restaurants will receive the official certification. One of them is Mozzeria, a restaurant in San Francisco specializing in welcoming deaf people. There, Russell Stein and his wife Melody, both deaf, equipped each table with tablets to allow their customers to order pizzas that are obviously prepared according to tradition and cooked in a wood-fired oven.

This will be a very special year with the two wood-fired ovens made ??available by Acunto and Ferrara, who will be in the large booth of the Avpn, where will not churn out just pizzas. On 25 and 26 March, in fact, a series of seminars will be held on the theme "Discovering the True Neapolitan Pizza" where the Neapolitan masters will show all processes, from the mixing and rising, to the ingredients, the dough manipulation, and baking.

  But the trade show in Las Vegas will also be a showcase for the production chain. The True Neapolitan Pizza Association will in fact be accompanied by a group of partners and the booth of AVPN will be an extraordinary showcase for them. From the Vesuvius piennolo cherry tomatoes "Casa Barone", to the innovative pizza boxes by "Impact", to the wood-fired ovens of "Gianni Acunto" and "Stefano Ferrara." A showcase made ??possible thanks to the presence of the most famous brands such as the producers of flour Caputo, Le 5 Stagioni, Molino Pasini, Polselli, and Ciao the peeled tomatoes, Ferrarelle, Gi.Metal accessories for pizzerias.



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L'AVPN vola in Giappone  The AVPN flies to Japan
From February 12 to 20 the True Neapolitan Pizza Association flies once again to Japan where the President Antonio Pace, the Vice President Lello Surace, the General Director Stefano Auricchio and the Master Pizzaiolo Domenico Scola will be in a stand at the SlowFood Event a of Himeji and at HoteRes in Tokyo for a series of seminars on the True Neapolitan Pizza and the products of the supply chain. Their journey will be an opportunity to give life to the First Annual Convention with the Japanese members during which will be planned and organized the new year’s activities and [+] ...read more

PHOTOS:  Go to photo gallery

From February 12 to 20 the True Neapolitan Pizza Association flies once again to Japan where the President Antonio Pace, the Vice President Lello Surace, the General Director Stefano Auricchio and the Master Pizzaiolo Domenico Scola will be in a stand at the SlowFood Event a of Himeji and at HoteRes in Tokyo for a series of seminars on the True Neapolitan Pizza and the products of the supply chain.


Their journey will be an opportunity to give life to the First Annual Convention with the Japanese members during which will be planned and organized the new year’s activities and eight new pizzerias in the Land of the Rising Sun will become members of the AVPN.



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olimpiadi pizza napoletanaThe "Associazione Verace Pizza Napoletana" (The True Neapolitan Pizza Association) organises, from the 3rd to the 5th of July 2012, at the "CittĆ  della Scienza" (Bagnoli), an international convention which represents a huge chance of growth and comparison for AVPN members and sector operators. The event will be liven up by workshops, seminars on products and ingredients, and of course by meetings between "insiders". Together with the schedule of the convention, there will be trips to the most interesting places of the city and wine and food testing. During the event there will take place also the "Olympics of Neapolitan Pizza", a contest developed on 5 issues (as Olympic rings): Classic Pizza, Fantasy Pizza (innovation of traditions stated by AVPN rules), Artistic Pizza, Fried Pizza and Mastunicola (a circle of dough, lard, extra-virgin oil, basil and pepper to bring out the paste).

Read more and see photo and video of Olympics

vera pizza napoletana The True Neapolitan Pizza Association (Associazione Verace Pizza Napoletana, AVPN) organizes events to spread and to promote the “true Neapolitan pizza“, both in Italy and abroad.

Flagships of the Association are the “Pizzafest“, which has so far held thirteen editions in Naples (1995-2008), eight in Nonantola, a town of Emilia Romagna (2003-2010) and one in Brussels (2004).

"PizzaNapoletana in Tour", realized in collaboration with the Department of Tourism of the Province of Naples and, since 2005, has touched several cities, including Montreal and Cologne.

In addition, the Association has organized training on the “true Neapolitan pizza“ in Rio de Janeiro and San Paolo (2009) and seminars dedicated to the “true Neapolitan pizza“ in Tokyo (2006 to 2010).

Finally, the AVPN participated in major international events, including the "Universal Forum of Cultures in Monterrey (Mexico, 2007), “Veni - Vidi - Vera“ in Seattle (USA, 2007) and the inauguration of the “Ferrari World“ of Abu Dhabi (United Arab Emirates, 2010).

vera pizza napoletana

Pizza Napoletana in Tour

The True Neapolitan Pizza Association (Associazione Verace Pizza Napoletana, AVPN) promotes worldwide the “true Neapolitan pizza“ and the production chain connected to it.

In 2011, AVPN organizes an international road show, whose first steps are:

  • Las Vegas (USA), where, from the 1st to 3rd March, the AVPN will be present with a booth at the 27th edition of the International Pizza Expo, the most important event in the world dedicated to pizza, the Italian dish most consumed in the United States.
    During the event, the Association will present for the first time the Register of Official Suppliers and the Register of Pizza Makers of “true Neapolitan pizza“ and will propose an updating seminar for 43 AVPN affiliated pizzerias of the U.S.
  • Sao Paulo (Brazil), where from the 12th to 19th March, the AVPN organize seminars on the “true Neapolitan pizza“, meetings with its members in South America and a professional training course for staff of the Brazilian pizzerias.

vera pizza napoletana The road show will continue, then in Asia. In April, the AVPN will realize in Taiwan – in collaboration with the office of the Institute for Foreign Trade (IFT) - promotional activities and training on the “true Neapolitan pizza“ at the local operators.

In the month of June, will be the turn of Japan, a country which has 35 AVPN affiliated pizzerias. The Association will organize seminars and discussions held on the themes of “true Neapolitan pizza“ and products of the industry.

Finally, the road show will travel to Europe, where it will touch those cities where the presence of the Italian community is particularly significant.