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VIDEO - Tour around Pizza Expo

Tour around Pizza Expo with Russ & Melody Stein, Owners of Mozzeria with Captions

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Tour around Pizza Expo with Russ & Melody Stein, Owners of Mozzeria with Captions

Tour around Pizza Expo with Russ & Melody Stein, Owners of Mozzeria with Captions

see the video:
http://ideafnews.com/2014/03/31/tour-around-pizza-expo-with-russ-melody-stein-owners-of-mozzeria/


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You Showed Us You Didn't Put Limit on Yourselves

There is so much to tell you but I won't bore you with information that we learned at 2014 International Pizza Expo in Las Vegas. We got so much information it was overwhelming! I'd like to take few pages out from the whole experience at Pizza Expo, more specially the Associazione Verace Pizza Napoletana (AVPN) ceremony.

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There is so much to tell you but I won't bore you with information that we learned at 2014 International Pizza Expo in Las Vegas. We got so much information it was overwhelming! I'd like to take few pages out from the whole experience at Pizza Expo, more specially the Associazione Verace Pizza Napoletana (AVPN) ceremony.



We found out that AVPN would recognize new members during a ceremony scheduled for that Thursday. We had, however, already booked our flights out of Las Vegas that Thursday morning and we couldn't change it due to our next flight the following evening from San Francisco to Puerto Rico for our family vacation.

AVPN was very kind and hosted a small ceremony at their booth and introduced us to the “AVPN family” - officials and pizzaiolos. Mozzeria became the 483rd member of this distinguished organization - and first Deaf-owned pizzeria in the world with AVPN certification!

During introductions at the ceremony, it hit me that I never knew how or what Peppe Miele, President of VPN Americas Chapter, first thought when he met me...

Peppe had first met us during the 2010 International Pizza Expo in Las Vegas when I inquired about AVPN certification. We kept meeting at Pizza Expo every year and my interest in pursuing AVPN certification grew.

When I informed him we had just opened Mozzeria, he started following our progress. The following year after Mozzeria's opening when I stopped by AVPN booth to exchange "hellos”, he congratulated us on the opening of Mozzeria. He suggested we consider applying for AVPN certification. Whenever we are in Los Angeles, we would visit his restaurant or stop by his office which also happens to be the AVPN pizza training school.

When we submitted our application for AVPN certification, he was excited and he wanted to make sure that we followed AVPN regulations on pizza making method and techniques. You can read our previous post on AVPN certification. http://mozzeria.com/blog/page:2?url=blog

Peppe wanted everyone to know Mozzeria is first Deaf-owned pizzeria with AVPN certificationOnce Mozzeria got AVPN certification, Peppe beamed with pride, and wanted everyone to know that Mozzeria is the first Deaf-owned pizzeria to have AVPN certification. He was really impressed with our determination, passion and effort. He told us that we had set an example by showing everyone that we didn't allow ourselves to be limited.

I never knew how that meant to him as much as it was to us. It does feel good; really knowing that he values our dedication to making "verace" Neapolitan pizzas. At the end of the introduction, we thanked Peppe for allowing our dream to actually happen, and that we couldn't have done without his support over the years.

AVPN hosted a private social gathering the following evening and Peppe, along with Antonio, the founder of AVPN in Italy, presented us a lovely AVPN scroll with the seal on it. They told everyone at the party that we may be Deaf, but we showed the world that we can DO it. Everyone applauded, and even learned how to sign "Pizza" in Italian. As we left the party, we knew we were part of the AVPN family.

You can view the tour at Pizza Expo below. Don't worry if you don't understand American Sign Language, the video is captioned in English. Play Video.

If you are curious about the AVPN, there are more details at

http://americas.pizzanapoletana.org

- See more at: http://mozzeria.com/view-blog/%22You-Showed-Us-You-Didn%27t-Put-Limit-on-Yourselves%22#sthash.sTC168eW.dpuf


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The True Neapolitan Pizza Photo Awards is going to start

Kicks off the awaited photo contest organized by the AVPN

The regulation of the international photo contest organized and promoted by the True Neapolitan Pizza Association on the occasion of the celebrations for its 30thanniversary was published on the Pizzafest website.

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Kicks off the awaited photo contest organized by the AVPN

The regulation of the international photo contest organized and promoted by the True Neapolitan Pizza Association on the occasion of the celebrations for its 30thanniversary was published on the Pizzafest website.

The international contest is going to start officially on April 1, 2014 and its sole leading theme will be the True Neapolitan Pizza.

Any updates about competition will be published on the AVPN and Pizzafest websites and in addition for the photographers involved was created a Facebook group.



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Mercantina the first pizzeria member in Lisbon

Tuesday, February 25th, a delegation of the Association flew to Portugal to certify Mercantina, the first pizzeria in Lisbon and the second in Portugal.

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Tuesday, February 25th, a delegation of the Association flew to Portugal to certify Mercantina, the first pizzeria in Lisbon and the second in Portugal.

The President Antonio Pace, the Vice President Lello Surace and the General director Stafano Auricchio delivered the certificate "True Neapolitan Pizza" during an amazing event which was attended by the Italian Ambassador in Portugal, many stars of the Portuguese football world including the former football player of Naples Vidigal, actors and celebrities of the show business and Russel Stein the first member in Portugal.


An elegant soiree characterized by good pizzas and the excellence of Italian made products.



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A lesson with Maestro Corrado Scaglione

A special Cooking Show to prepare a light and digestible dough

The Gpxh-Globalpesca Products Exhibition, was held from February 23 to 26 in Stresa, and was attended by the True Neapolitan Pizza Association, thanks to the trustee for the Lombardy Corrado Scaglione

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A special Cooking Show to prepare a light and digestible dough

The Gpxh-Globalpesca Products Exhibition, was held from February 23 to 26 in Stresa, and was attended by the True Neapolitan Pizza Association, thanks to the trustee for the Lombardy Corrado Scaglione

who, in collaboration with the promoter chef Nicola Demo from Le 5 Stagioni, presented the characteristics of true Neapolitan pizza dough.


Corrado Scaglione prepared two kinds of dough, one was made by hand and the other one was made by using a dough mixer. He described the procedure, the steps and processing times, creating a light and digestible dough, by using the flours by Le 5 Stagioni, and then, finally, churning out dozens of pizzas for the awaited final tasting.



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Mission in Nevada for the True Neapolitan Pizza

For the first time the wood-fired ovens reach the Pizza Expo in Las Vegas

The American trade show and the AVPN celebrate their thirtieth birthday.
Mozzeria, a pizzeria in San Francisco for deaf people becomes a member of the AVPN.
In 1984 the Pizza Expo was born in Las Vegas. A great trade show for a dish that at the time was booming in the United States

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For the first time the wood-fired ovens reach the Pizza Expo in Las Vegas

The American trade show and the AVPN celebrate their thirtieth birthday.
Mozzeria, a pizzeria in San Francisco for deaf people becomes a member of the AVPN.
In 1984 the Pizza Expo was born in Las Vegas. A great trade show for a dish that at the time was booming in the United States

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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Leafing through the Register of Suppliers

Iovine is a remarkable Neapolitan family and they have been working in the food industry for a very long time, particularly in the production and distribution of high quality dairy products, including buffalo mozzarella from Campania, well known and appreciated all over the world for its organoleptic properties. Today the Iovine dairy factory is the kind of family-run dairies where the principles and rules related to quality of traditions, are the cornerstone of success.

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Iovine is a remarkable Neapolitan family and they have been working in the food industry for a very long time, particularly in the production and distribution of high quality dairy products, including buffalo mozzarella from Campania, well known and appreciated all over the world for its organoleptic properties. Today the Iovine dairy factory is the kind of family-run dairies where the principles and rules related to quality of traditions, are the cornerstone of success.


The dairy factory, is located just where this exceptional product was born ,it offers the experience of old and young generations master cheese makers who, with the help of the equipments and the latest technologies produce exquisite products, hygienically safe and in compliance with current regulations.

Lastly, the logistics service is the flagship of the firm because when the product is packed, at once it is distributed through their own motor vehicles in order to assure the consumers and partners an accurate and punctual service of supplying.



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International Pizza Expo 2014 - Las Vegas

The partecipation of the Association Verace Pizza Napoletana at the 2014 International Pizza Expo is one of the pivotal moments for the celebration of the 30 years that the Association accomplished this year.

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The partecipation of the Association Verace Pizza Napoletana at the 2014 International Pizza Expo is one of the pivotal moments for the celebration of the 30 years that the Association accomplished this year.

Program of the Event
AVPN Booth # 2009

Over the three days of the event we are holding in our stand:
- 6 free workshops.
- the first Convention of the American members.
- a closing party
as well as a social event on the external area of the Expo.


All the workshops will be managed by an AVPN or VPN Americas leader:
Antonio Pace (AVPN President), Peppe Miele (VPN Americas President), Massimo Di Porzio (AVPN Vice President), Joe Fugere (VPN Americas Vice President) and Stefano Auricchio (AVPN General Manager).

Schedule of the Event


Tuesday, March 25

- 10:30 am. Discovering the True Neapolitan Pizza.
With 2 AVPN Master Pizzaioli.
Sponsored by: Le 5 Stagioni, Casa Barone, Inpact, Acunto Forni.

- 12:15 pm. Discovering the True Neapolitan Pizza.
With 2 AVPN Master Pizzaioli.
Sponsored by: Caputo, Di Stefano, Ciao, Stefano Ferrara Forni.

- 2:00 pm. Discovering the True Neapolitan Pizza.
With 2 AVPN Master Pizzaioli.
Sponsored by: Casa Barone, Gimetal, Inpact, Acunto Forni.

Wednesday, March 26

- 10:30 am. Discovering the True Neapolitan Pizza.
With 2 AVPN Master Pizzaioli.
Sponsored by: Caputo, Di Stefano, Ciao, Stefano Ferrara Forni.

- 12:15 pm. Discovering the True Neapolitan Pizza.
With 2 AVPN Master Pizzaioli.
Sponsored by: Le 5 Stagioni, Casa Barone, Inpact, Acunto Forni.

- 2:00 pm. Discovering the True Neapolitan Pizza.
With 2 AVPN Master Pizzaioli.
Sponsored by: Di Stefano, Pasini, Ciao, Stefano Ferrara Forni.

Thursday, March 27

-10:30 am. American Convention of the AVPN American Members.
Presentation of the events organized to celebrate the 30th anniversary of the Association.
Affiliation of the 2014 new American Members.

-1:30 pm. "Vera Pizza" Party at the Pizza Expo outside area.
Tasting and toasting: fried pizzas with Castaldi Franciacorta Brut.

Outline of the program of the Workshop "Discovering the True Neapolitan Pizza"

Indoor Area
- Presentation of AVPN.
- Presentation and rising of the dough.
- Presentation of the equipment and the ingredients used in the production process (explained by our partners).

Outdoor Area
- Manual opening of the dough and preparation of the pizza.
- Cooking in the wood burning oven.
- Tasting of a Vera Pizza Napoletana.

DOWNLOAD THE PROGRAM


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The members of AVPN in Lombardy gained our plaudits for the new pizza box

The pizzerias in Lombardy decided to come together

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The pizzerias in Lombardy decided to come together

Good news from our members in Lombardy. They have decided to create a single takeaway pizza container by using the logos of 4 of the members.

A smart choice to promote one another and allow their customers to know the characteristics that distinguish a True Neapolitan Pizza thanks to the International Regulations of AVPN written on the containers. This important project was created in collaboration with Inpact, leader in packaging and containers for pizza.


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The tour

The first two events of 2014 were a great success

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The first two events of 2014 were a great success

The new series of the tour "Discovering the True Neapolitan Pizza" started on January 29 at the pizzeria "da Attilio" in Pignasecca . The event "Pizza, Love and Dreams" moderated by Laura Gambacorta was attended by Attilio Bachetti and by Corrado Scaglione, trustee of AVPN in Lombardy. they prepared, by using food excellence from their respective territories, some original pizzas and new versions of their classics.

Also the event "Between History and Flavors" at the pizzeria Mari Mari on Tuesday, February 7th was sold out. An event which saw Antonio Starita duetting with Vincenzo Sannino and they proposed, during the evening, 4 different types of Neapolitan pizzas.



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