Naples pizza on track for EU laurel
'Real Neapolitan pizza' posted in Official Gazette

(ANSA) - Naples, February 14 - Neapolitan pizza-makers have taken a major step towards persuading pizza lovers around the world to respect good quality.
After years of struggling with red tape, two of the city's pizza protection associations have succeeded in getting the European Union to publish the requisites for 'real Neapolitan pizza' in the EU's Official Gazette.
In six months' time, barring objections, the pizza from the southern Italian city - universally recognised as the benchmark for pizza everywhere - will get a precious STG (guaranteed traditional speciality) licence from Brussels.
''This is an important result along the path towards full protection for what is probably the best-loved product of the Italian culinary tradition,'' said Farm Minister Paolo De Castro.
''The recognition will be valid in all EU countries, and anyone who claims to be producing real Neapolitan pizza will be subject to strict inspections''. The president of the Real Neapolitan Pizza Association, Antonio Pace, told reporters that a ''holy alliance'' forged with the agriculture ministry had paid off.
''Finally the rules we have voluntarily set ourselves will be put down in writing and used against anyone who wants to display the 'Neapolitan pizza' seal,'' he said.
''Too many people have been setting themselves up as pizzaiuoli (pizza-makers) without the proper training. That's caused huge market problems,'' Pace added.
The campaign to give Neapolitan pizza a seal worthy of its renown began in 2000 with then farm minister Alfonso Pecoraro Scanio who set up a committee of experts to lay down what should go into the world-famous dish and how it should be made.
True pizza, they concluded, must be made only of hard wheat flour, fresh yeast, water and sea salt, with a topping of olive oil, San Marzano tomatoes (in slices no thicker than 8mm) and mozzarella di bufala, the fresh cheese made of buffalo milk.
The dough must be stretched by hand (no rolling pins) and cooked at a high temperature - almost 500 degrees - to achieve a crust that is regular, puffed and free of blisters, the experts said.
The pizza must be frequently turned by the pizzaiuoli, whose trained eye knows when the oven bricks' colour corresponds to the right heat for putting the pizza in and pulling it out with just the right touch of scorch marks.
The mark of a Neapolitan pizza is that it is thicker, doughier and munchier than its counterparts elsewhere, the mozzarella is stretchier and tastier, and the olive oil and tomatoes are of higher quality, gourmands agree.
But the final touch, of course, is the strong-scented local basil that perfectly complements the generous pools of mozzarella, artfully scooped tomato sauce and lashings of olive oil.
The tough specifications obviously rule out a vast array of foods that pass for pizza around the world, but Naples wants to convince the world that simple and traditional is best.
Pizza is one of the few foods composed almost exclusively of the region's three DOP (Denomination of Controlled Origin) products as already recognized by the European Union: San Marzano tomatoes, extra-virgin olive oil from Campania, and mozzarella di bufala.
Saturday 16 February 2008

AVPN Approved Suppliers


Il Faggetto SITTA
TERRAVIVA
Manna Forni
Inpact
Esmach
Gimetal
Olitalia
 Del Prete Legnami
Marra Forni
Cosma
Molino Piantoni
Di Vicino Forni
Molini Bongiovanni
Polselli
La Valle
Perteghella
Euroiovine
Ponticorvo
Authentico
La Fiammante
Acunto Ovens
Gerardo Di Nola
Cirio
Solania
Latteria Sorrentina
MIRA SUD
Valoriani
Spigadoro
Agugiaro - 5 Stagioni
Denti Flours
Dalla Giovanna
Mecnosud
Molino Iaquone
Marana Forni
Ciao Pomodoro
Grassi
Molino Quaglia
Caputo
Gargiulo
Pasini
Cediform
Meking
Ferrara Forni
Pizzastyle
 
 
  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
© Copyright 2019 Associazione Verace Pizza Napoletana | All rights reserved
Registered Office: Associazione Verace Pizza Napoletana, Via dei mille 16, 80121 Napoli, Italia - C.F./P.IVA: 07801000634
Organizational headquarters and training school: Via Capodimonte 19a, 80131 Napoli, Italia
Privacy Policy - Cookies Policy
Site protected by reCAPTCHA: Privacy - Terms