Approved Suppliers

Fornitori AVPN

How to become an Approved Supplier

May apply for enrollment, in the manner and in the form specified in the regulation of the Register, those Companies:

1. That produce one or more of the following raw materials and equipment:

  • flour: soft wheat flour;
  • fresh tomatoes: “S. Marzano dell‚Agro Sarnese-nocerino“, tomatoes of Corbara (“Corbarino“), DOP tomatoes Piennolo of Vesuvius;
  • peeled tomatoes: peeled tomatoes “S. Marzano dell‚Agro Sarnese-Nocerino“ DOP, fresh tomatoes or industrial tomato for peeled tomatoes of the “long-shaped tomato of Roma type“; tomatoes of Corbara (“Corbarino“);
  • mozzarella: Buffalo mozzarella of Campania DOP, mozzarella STG;
  • fior di latte: fiordilatte of Southern Apennines DOP, other fiordilatte certificated; - extra-virgin olive oil;
  • extra-virgin olive oil;
  • food products used for neapolitan pizza toppings;
  • ovens;
  • dough mixers;
  • workbenches;
  • accessories and tools;
  • other equipment and innovative technologies.

2. that are in possession of the following administrative requirements:

  • membership of a Chamber of Commerce, Industry, Agriculture and Handicrafts or a similar document of the country the Company belongs to;
  • certification and /or appropriate documentation that allow traceability of the product (that is, to locate and identify all stages of production / processing of the product itself);
  • certifications and / or documentation issued by the competent authorities to certify the approval of the product as a PDO (DOP), STG or typical (if required);
  • certification and /or appropriate documentation to demonstrate the successful application of self-control and food hygiene system (HACCP - Hazard analysis and critical control points) in all phases of production and distribution to the delivery of meals to the manufacturer;
  • compliance with legislation governing the sale of products and sanitation, worker safety in the workplace, social security contributions.

3. whose products meet the quality standards set by the Department of Food Science, Faculty of Agriculture of the University “Federico II“ of Naples. The Department after reviewing the products and certifications, will issue an advisory opinion.

Fornitori AVPN
Fornitori AVPN
Fornitori AVPN

Technical parameters of the University Federico II of Naples

Acidity 0,50%
Peroxides max 10mEq O2/2 Kg olio
Indication for Variety of olives yes
Indication Area of provenance yes
Dry residue (Solids) more than the 6%
Lactic acid absent
Indication of provenance Yes
Pelati pomodori allungati tipo S.Marzano Yes
Color, smell and flavor typical of a whole mature tomato
Weight of the drained product not less than the 60% of the net weight
Analytic index(Ia) >15
Area indication of mozzarella provenance Yes
Species identity Yes
Water content between the 52% and the 60%
Dry residue fat content (according to the DOP Discipline) not less than the 52%
Hermetically sealed Yes
Area indication of milk provenance Yes
Species identity Yes
Water content between the 50% and the 55%
Dry residue fat content more than the 44%
Hermetically sealed Yes
Strength 250 - 320
P/L 0,5 - 0,7
Percentage of proteins 11,5 - 13,5 g. %
Percentage of dry gluten 9,5% - 11.5%
Milling technique indication Yes
Falling Number "FN" 250〈FN〈400
Absorption 55 - 60 %
Stability 8 - 14
Value index - Caduta E10 max 60
Fluor 00
Strength 250 - 320
P/L 0,50 - 0,60
Percentage of proteins 11 - 13,5 g %
Percentage of dry gluten 9,5% - 11.5%
Milling technique indication Yes
Falling Number "FN" 250〈FN〈400
Absorption 55 - 60 %
Stability 4 - 12
Value index - Caduta E10 max 60

Become an Approved Supplier?

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