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Neapolitan pizza

Neapolitan pizza, known as pizza napoletana, is a traditional Italian flatbread dish originating from the city of Naples in the Campania region, characterized by a soft, elastic dough with a raised, airy cornicione (edge) and a thin center, baked briefly in a high-temperature oven, traditionally wood-fired, at high temperatures to achieve a leopard-spotted char.^[1] It typically features simple, high-quality toppings such as San Marzano tomatoes, fresh mozzarella (often buffalo), basil, and extra-virgin olive oil, with classic variants including the pizza marinara (tomatoes, garlic, oregano, and oil) and pizza Margherita (tomatoes, mozzarella, basil, and oil), reflecting the colors of the Italian flag.^[1] The preparation adheres to strict regulations set by the Associazione Verace Pizza Napoletana (AVPN), a non-profit organization founded in 1984 to preserve its authenticity, ensuring hand-kneaded dough using Type 00 or 0 flour, natural yeast, and sea salt, with no additives or mechanical rolling.^[1]^[2] The dish's history traces back to the 18th century in Naples, where it evolved from simple street foods consumed by the working class, initially as flatbreads topped with ingredients like garlic, oil, and herbs, before the introduction of tomatoes from the Americas in the late 18th century transformed it into a staple.^[3] By 1830, the opening of Antica Pizzeria Port'Alba marked the first documented pizzeria, formalizing its production, and in 1889, the pizza Margherita was created by pizzaiolo Raffaele Esposito to honor Queen Margherita of Savoy during her visit to Naples.^[3] Neapolitan pizza gained international recognition in the 20th century, spreading through Italian emigrants, particularly after World War II, and was awarded Traditional Speciality Guaranteed (TSG) status by the European Union in 2010, protecting its traditional recipe and methods across the EU.^[4] In 2017, the art of the Neapolitan pizzaiuolo (pizza maker)—encompassing dough preparation, baking in wood-fired ovens, and the social rituals of sharing—was inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity, highlighting its role in fostering community, intergenerational knowledge transmission, and Neapolitan identity.^[5] Key characteristics include a dough fermented for 12-24 hours to develop flavor and digestibility, baked at 430-485°C for 60-90 seconds to create a soft, foldable texture with a fragrant, bread-like aroma, and a diameter of 22-35 cm.^[1] The AVPN enforces certification for pizzerias worldwide, requiring inspections to ensure compliance, while the practice involves a skilled pizzaiuolo who shapes the dough by hand, stretches it gently, and rotates it in the oven for even cooking.^[1]^[5] Culturally, it embodies Naples' vibrant street life, with pizzaiuoli often performing theatrical flour tosses and engaging in communal storytelling, songs, and gestures during preparation, reinforcing social bonds in workshops (botteghe) and family settings.^[5] Today, while adaptations exist globally, authentic Neapolitan pizza remains a symbol of Italian culinary heritage, with over 3,000 pizzaiuoli in Naples alone promoting its preservation through training and international outreach.^[5]

History and Origins

Early Development in Naples

The origins of Neapolitan pizza can be traced to ancient flatbreads, similar to focaccia, which were common in the Mediterranean region and served as a base for simple toppings among the working classes.^[6] The introduction of tomatoes from the Americas in the mid-16th century, initially met with suspicion due to their novelty and association with poison, gradually transformed these flatbreads into the pizza familiar today, as tomatoes became an affordable ingredient by the early 18th century in Naples.^[7]^[8] In the late 18th century, amid rapid population growth in Naples—from 200,000 in 1700 to nearly 400,000 by 1748 under Bourbon rule—pizza emerged as a street food staple for the lazzaroni, the city's impoverished laborers who formed a significant underclass of around 50,000 people.^[9] These portable, inexpensive meals, sold by vendors using portable tin ovens, provided quick sustenance with basic toppings like garlic, lard, salt, or tomatoes, often portioned to fit meager budgets such as two liard for a small slice.^[9] This socioeconomic context positioned pizza as essential affordable nourishment for workers in an industrializing urban environment marked by poverty and migration.^[6] A key milestone occurred in 1738 with the establishment of Antica Pizzeria Port'Alba as an open-air stand for street vendors supplying pizzas from local bakeries, evolving into the world's first formal pizzeria with tables and seating by 1830.^[6] This transition reflected the growing popularity of pizza among the lower classes, transitioning from purely ambulatory sales to fixed locations while maintaining its role as humble fare.^[9] The pizza's status elevated in 1889 when renowned pizzaiolo Raffaele Esposito, at his Pizzeria Brandi, created a version topped with tomatoes, mozzarella, and basil to honor Queen Margherita of Savoy during her visit to Naples with King Umberto I.^[10] This Pizza Margherita, designed to evoke the colors of the Italian flag, gained royal endorsement and marked a pivotal moment in pizza's early evolution, bridging its working-class roots with broader recognition.^[9]

Spread and Recognition

The dissemination of Neapolitan pizza beyond Italy began in the late 19th and early 20th centuries through waves of Italian immigration, particularly from Naples, driven by economic hardship and seeking opportunities abroad. In the United States, Neapolitan immigrants established the first pizzerias, with Gennaro Lombardi opening Lombardi's in New York City's Little Italy in 1905, recognized as the inaugural coal-oven pizzeria in America and a direct transplant of Neapolitan techniques using imported ingredients like San Marzano tomatoes.^[11] This early migration laid the groundwork for pizza's integration into urban immigrant communities, where it served as both a familiar staple and a means of cultural continuity amid rapid Americanization.^[12] Following World War II, renewed migration from Naples to the US and Europe accelerated pizza's global spread, fueled by displaced workers and returning soldiers who had encountered it in Italy. Between 1880 and 1950, over 25 million Italians emigrated, with post-war movements establishing pizzerias in cities like New York, Chicago, and London, adapting Neapolitan methods to local tastes while maintaining core wood-fired baking traditions.^[13] American GIs stationed in Naples during the war popularized the dish upon their return, transforming it from an ethnic niche into a mainstream food, with the number of pizzerias surging across the US in the following decades.^[14] In Europe, similar patterns emerged, as Neapolitan migrants opened outlets in industrial hubs like Manchester and Paris, preserving the pizza's role as a communal, affordable meal.^[12] As commercialization threatened to dilute Neapolitan authenticity in the early 20th century, Italian immigrants actively worked to safeguard traditional practices against adaptations like thicker crusts or mass-produced versions. Family-run pizzerias, often operated by multi-generational Neapolitan families, emphasized handmade dough and wood ovens to retain the original Margherita and Marinara styles, resisting broader American influences that prioritized speed over craftsmanship.^[15] This preservation effort culminated in the formal establishment of the Associazione Verace Pizza Napoletana (AVPN) on July 3, 1984, in Naples, when 17 master pizzaiuoli founded the non-profit organization to codify and promote authentic preparation standards worldwide.^[16] The AVPN's regulations, including specifications for flour types and baking temperatures, helped counter global dilutions and supported certified pizzerias in over 50 countries.^[17] The international significance of Neapolitan pizza reached a pinnacle in 2017 when UNESCO inscribed the "Art of the Neapolitan 'Pizzaiuolo'" on its Representative List of the Intangible Cultural Heritage of Humanity, recognizing the holistic practice—from dough handling to wood-fired baking and communal service—as a living tradition fostering social bonds and culinary skill transmission.^[5] This accolade, proposed by Italy and supported by a global petition of over two million signatures, underscored pizza-making's role in Neapolitan identity and its enduring global influence, without altering the craft's artisanal essence.^[18]

Key Characteristics

Ingredients

Authentic Neapolitan pizza relies on a select group of high-quality, regionally sourced ingredients that emphasize simplicity, freshness, and natural flavors, as stipulated by the Associazione Verace Pizza Napoletana (AVPN) regulations. These ingredients must be free from artificial additives, preservatives, or excessive processing to preserve the pizza's traditional character.^[1] The flour used is type 00 soft wheat flour, finely milled with a low protein content of 11.5-13.5%, typically around 12%, and a gluten index that ensures a tender, extensible dough; type 0 flour may also be used, with up to 20% type 1 flour permitted for added nutrition, but no additives or strengtheners are allowed.^[1] This flour, often sourced from Italian mills adhering to AVPN standards, contributes to the characteristic soft, airy crust without compromising elasticity.^[1] Tomatoes are exclusively the San Marzano variety, grown in the Agro Sarnese-Nocerino valley near Mount Vesuvius in the Campania region, where the volcanic soil imparts a sweet, low-acidity profile with fewer seeds. These must be peeled and hand-crushed, either fresh or as DOP-certified canned tomatoes, without any thickeners, GMOs, or ionizing treatments to maintain their natural consistency and flavor.^[1] The EU TSG allows peeled or fresh pomodorini tomatoes as an alternative.^[19] The cheese is fresh mozzarella di bufala Campana, a DOP-protected product made from whole buffalo milk sourced from water buffaloes raised in the Campania plains, offering a creamy texture and delicate tang; alternatively, fior di latte, a stretched-curd cow's milk mozzarella from the same region, provides a milder, milkier alternative while meeting traditional standards.^[20] Both must be supplied through AVPN-registered producers to ensure freshness and prohibit any processed or smoked variants unless naturally prepared.^[1] Essential accompaniments include fresh basil leaves, ideally from Campania for their aromatic potency, extra-virgin olive oil that is cold-pressed and unrefined to drizzle for richness and preservation, and coarse sea salt for seasoning, all without additives to uphold purity.^[1] Water for the dough must be naturally soft, non-carbonated drinking quality, with a pH of 6-7 and moderate hardness at 16°-22°C, avoiding chlorination or hardness that could affect dough hydration.^[1]

Dough and Toppings Specifications

The dough for authentic Neapolitan pizza, as defined by the Associazione Verace Pizza Napoletana (AVPN), consists solely of type 00 or 0 wheat flour (with up to 20% type 1 flour permitted), water, natural yeast or brewer's yeast, and sea salt, explicitly excluding any added sugars, fats, or oils to maintain a pure, elastic texture.^[1] The hydration level ranges from 55% to 62%, ensuring the dough is soft yet manageable without stickiness, while fermentation occurs over a minimum of 12 hours and a maximum of 24 hours in controlled proofing conditions at 18-20°C and 60-70% humidity to develop flavor and structure.^[1] Under EU Traditional Speciality Guaranteed (TSG) standards, the flour absorption rate is 55-62%, with a two-stage fermentation totaling 6-8 hours at 25°C, resulting in dough balls of 180-250 grams with a final pH of about 5.87 for optimal tenderness.^[19] AVPN specifies dough balls weighing 200-280 grams.^[1] The finished pizza must measure 22-35 cm in diameter and exhibit a round shape with a raised cornicione (rim) of 1-2 cm in height that is soft, airy, and well-aerated with visible alveolation after baking.^[1] Under TSG guidelines, the center thickness is limited to 0.4 cm (with 10% tolerance), while AVPN specifies 0.25 cm (±10%), emphasizing elasticity that allows the pizza to fold into a book-like shape without breaking.^[19]^[1] These dimensions and textures prioritize simplicity and balance, preventing overload that could compromise the wood-fired bake. Toppings adhere to a principle of maximalist simplicity, limited to two variants: the Margherita, featuring crushed or whole peeled tomatoes (60-80 grams), buffalo mozzarella or fior di latte (80-100 grams), fresh basil leaves, and extra virgin olive oil (6-7 grams), with optional grated cheese (5-7 grams); or the Marinara, with peeled tomatoes (80-100 grams), garlic (one clove, about 3 grams), oregano (0.5 grams), and extra virgin olive oil (6-8 grams).^[1] AVPN allows 0-100 grams of tomatoes for Marinara and oil at 6-8 grams, while TSG specifies 70-100 grams of tomatoes and 4-5 grams of oil (with 20% tolerance) for both variants.^[19] No more than four to five ingredients total are permitted, distributed evenly to cover the center without extending to the cornicione, as excess would violate the soft, foldable integrity required by both AVPN and TSG regulations.^[1]^[19] The TSG further caps tomatoes at 70-100 grams and mozzarella at 80-100 grams per pizza, reinforcing the focus on fresh, minimal assembly to highlight the dough's quality.^[19]

Preparation and Baking

Dough Preparation

The preparation of Neapolitan pizza dough begins with a direct mixing method, where water at 20-25°C is combined with salt and a small amount of flour to form a base, followed by the addition of yeast and the remaining flour. This is typically done by hand-kneading in a spacious wooden trough called a madia, or using a low-speed spiral or fork mixer to gently incorporate the ingredients over 10-15 minutes, achieving a smooth, elastic consistency without overheating or overdeveloping the gluten. The resulting dough should be soft, moist, and slightly sticky, with a hydration level of around 55-62% to ensure tenderness and extensibility.^[1]^[21]^[22] Following mixing, the dough undergoes bulk fermentation for approximately 2 hours at room temperature (20-25°C or 68-77°F), covered with a damp cloth to prevent drying and allow initial yeast activity to produce carbon dioxide, relaxing the gluten structure. After this rest, the dough is divided by hand into portions weighing 200-280 grams each—a technique known as mozzatura—and shaped into tight balls by folding the edges inward and rolling gently on a minimally floured surface to seal the seams and trap air. These balls are then placed in proofing boxes or containers, spaced apart, and allowed to proof for 4-6 hours at the same temperature (20-25°C), during which the dough doubles in volume, developing complex flavors from lactic acid bacteria and enhancing its handling properties.^[22]^[1]^[23] Throughout the process, handling emphasizes gentleness to preserve the dough's natural air pockets and elasticity; no rolling pins or mechanical presses are employed, as they can deflate the structure. Instead, when ready for stretching, the dough ball is pressed outward with fingertips from the center, then lifted and rotated by hand to form a 22-35 cm disc with a raised cornicione edge, maintaining a thin center for even baking. This manual approach, rooted in Neapolitan tradition, relies on the quality of simple ingredients like type 00 flour to yield a dough that is extensible yet strong.^[1]^[21]

Assembly and Cooking Process

The assembly of Neapolitan pizza involves carefully topping the shaped dough disc, which is typically formed from a 250-280 gram ball to achieve a diameter of no more than 35 cm with a raised cornicione border of 1-2 cm. The crushed San Marzano tomatoes are spooned into the center and spread evenly across the surface using circular motions, leaving the border uncovered to allow it to puff and develop during baking.^[1] For the classic Margherita, fresh mozzarella—preferably fior di latte or buffalo mozzarella—is torn by hand into irregular pieces or cut into strips and distributed sparingly over the sauce to promote even melting without overwhelming the dough.^[24] A drizzle of extra-virgin olive oil is then applied in a spiral pattern, and fresh basil leaves are added atop the toppings just before baking to release their aroma during the intense heat, though some variations place them post-bake for brighter flavor in lower-heat settings.^[1]^[25] The cooking process requires a traditional wood-fired dome oven constructed from refractory materials, heated to 430-480°C (800-900°F) using oak or beech wood from sustainable sources to produce clean, high heat without imparting unwanted smoke or odors; gas or electric alternatives are permitted only if AVPN-certified, but wood remains the authentic method.^[1]^[26] The topped pizza is launched onto the oven floor using a metal peel, where it bakes for 60-90 seconds, during which the pizzaiolo rotates it approximately 90 degrees every 20-30 seconds—often by lifting an edge and turning it toward the flame—to ensure even exposure to the dome's radiant heat and prevent uneven charring.^[1] The finished Neapolitan pizza features a soft, elastic center with a thin, slightly hydrated texture under the toppings, encircled by a puffy cornicione exhibiting leopard spotting—small, irregular charred marks from the intense heat—that contrasts with a golden-brown hue and well-developed alveolation, ensuring no sogginess or large burns.^[1]^[27] To preserve its qualities, the pizza must be served immediately upon removal from the oven, ideally consumed within 10 minutes in the dining area or 20 minutes if taken away, as cooling compromises its foldable tenderness and aromatic integrity.^[1]

Standards and Certifications

AVPN Regulations

The Associazione Verace Pizza Napoletana (AVPN), founded on June 14, 1984, in Naples as a non-profit organization, established the International Regulations for Verace Pizza Napoletana to codify and protect the traditional methods of making authentic Neapolitan pizza.^[17]^[1] These regulations, structured into seven main articles with detailed subsections, outline precise specifications for ingredients, preparation, baking, and presentation to ensure consistency and fidelity to Neapolitan heritage.^[1] Central to the AVPN code are requirements for dough ingredients and preparation, emphasizing simplicity and quality. Flour must be Type "00" or "0" soft wheat flour, while water should be drinking quality, moderately hard, with a pH between 6 and 7, and maintained at a temperature of 16–22°C during mixing.^[1] Yeast usage is limited to fresh brewer's yeast at 0.1–3 g per litre of water, and salt at 40–60 g per liter of water; the dough must undergo manual kneading or use of basic mixers like spiral or fork types, with no mechanical rolling pins or presses allowed to preserve texture and aeration.^[1] Fermentation occurs over 12–24 hours at controlled room temperature, resulting in dough balls weighing 200–280 g to yield pizzas 22–35 cm in diameter.^[1] Baking specifications underscore the traditional wood-fired process, with ovens required to reach a base temperature of 380–430°C and a dome of up to 485°C, cooking the pizza in 60–90 seconds for a soft, elastic crust with slight charring.^[1] Gas or electric ovens may be certified if they replicate these conditions, but wood-fired dome ovens remain the standard. Toppings are strictly defined—such as San Marzano tomatoes for the Marinara or Margherita variants—and must be applied manually by a trained pizzaiolo, who shapes the dough by hand and stretches it to form a raised cornicione edge.^[1] The finished pizza is to be consumed immediately or within 10–20 minutes to maintain its qualities, prohibiting freezing or vacuum-packing.^[1] The AVPN places strong emphasis on manual craftsmanship and expertise, restricting machinery to essential dough mixers and requiring pizzaioli to undergo training or updates through AVPN-approved courses to demonstrate proficiency in traditional techniques.^[1] Certification for pizzerias involves a formal application process, followed by on-site inspections to verify compliance with equipment, ingredients, and procedures; only approved establishments may display the AVPN logo and use the "Verace Pizza Napoletana" designation.^[1] As of 2025, the AVPN has over 1,100 members across approximately 50 countries, supported by international chapters that facilitate global adherence to these standards.^[28]

EU Traditional Speciality Guaranteed

The European Union granted Traditional Speciality Guaranteed (TSG) status to Pizza Napoletana on 5 February 2010 through Commission Regulation (EU) No 97/2010, which entered the name into the official register of protected designations. This certification safeguards the product's traditional character by protecting its specific composition and production method, without imposing any geographic restrictions on where it can be made.^[19] The designation emphasizes preserving the authenticity of Neapolitan pizza as a cultural and culinary tradition originating from Naples, ensuring that core elements like dough handling and baking remain unchanged from historical practices. While aligned with AVPN standards, the TSG specification differs in details such as requiring exclusively wood-fired ovens and defined rising times of 2 hours initially plus 4-6 hours for the second rise. Under the TSG framework, producers must strictly follow the detailed product specification annexed to the regulation, which outlines the required ingredients, dough preparation techniques, assembly, and wood-fired baking process at temperatures around 485°C for 60–90 seconds.^[29] Compliance allows the use of the "Pizza Napoletana" name and the official TSG logo on packaging and marketing materials, providing consumers with assurance of authenticity. Initially registered without name reservation, the status was amended in 2022 by Commission Implementing Regulation (EU) 2022/2313, which reserves the name exclusively for compliant products, prohibiting non-conforming pizzas from using "Pizza Napoletana" to prevent misleading labeling across the EU market.^[30] In contrast to the Protected Designation of Origin (PDO) scheme, which links product quality to a specific geographic region and its environmental factors, the TSG for Pizza Napoletana focuses solely on the traditional recipe and process, permitting production in any location worldwide provided the methods are faithfully replicated. This distinction enables broader global dissemination of the authentic product while maintaining standardization. Enforcement of the TSG relies on monitoring by EU member states' authorities, including inspections at production sites to verify adherence during key phases like kneading, rising, and oven baking, with penalties for mislabeling or non-compliance.^[19] The Associazione Verace Pizza Napoletana (AVPN) contributed significantly by lobbying for the initial and amended registrations to uphold these standards.

Cultural and Global Significance

Role in Neapolitan Culture

Neapolitan pizza serves as a central social ritual in Naples, functioning both as a communal family meal shared among loved ones and as accessible street food consumed on the go. Often eaten folded into a compact shape known as pizza a portafoglio—resembling a closed wallet for easy handheld consumption while standing—it embodies the city's fast-paced, egalitarian street culture, allowing workers and passersby to enjoy a quick, affordable bite without utensils. This practice, rooted in Naples' historical emphasis on simple, digestible fare, promotes intergenerational exchange and community bonding, as families and friends gather around the pizzaiuolo's oven to share stories and slices fresh from the wood-fired blaze.^[6]^[31]^[5] The annual Napoli Pizza Village festival, established in 2011 along the Lungomare Caracciolo promenade, celebrates this tradition by transforming the waterfront into the world's largest open-air pizzeria, featuring dozens of renowned pizzerias and drawing over 500,000 visitors in its early editions to sample varieties and attend workshops. The event underscores the pizzaiuolo's revered status as a master artisan, akin to a pop star in Neapolitan society, with approximately 3,000 practitioners in Naples alone upholding generational techniques passed down through apprenticeships in family botteghe. These professionals are central to local identity, their craft recognized by UNESCO in 2017 as an intangible cultural heritage for its role in fostering social spectacularity and community pride.^[32]^[6]^[5] Symbolizing Neapolitan resilience and simplicity amid historical hardships—from wartime scarcity to everyday economic challenges—pizza reflects the city's enduring spirit through its minimalistic ingredients and heartfelt preparation, evoking pride in local ingenuity. This cultural emblem extends to Neapolitan dialects and songs, as the pizzaiuolo's ritual often incorporates performative gestures, stories, and traditional tunes like "Funiculì, Funiculà," a lively 1880 composition celebrating Mount Vesuvius, to animate communal gatherings around the oven.^[6]^[5]^[33]

International Influence and Adaptations

Neapolitan pizza's global dissemination began with waves of Italian immigrants in the late 19th and early 20th centuries, who introduced the dish to urban centers like New York City, adapting it to local ingredients and cooking methods while preserving core elements of the original style.^[34] In the United States, this influence gave rise to New York-style pizza, a thin-crust variant that evolved from Neapolitan traditions but features longer baking times in coal-fired ovens to achieve a crispier texture and enhanced foldability for on-the-go consumption.^[35] This adaptation, pioneered by Neapolitan immigrants such as Gennaro Lombardi in the early 1900s, prioritized durability for street sales, resulting in a slightly thicker crust compared to the soft, pillowy Neapolitan original.^[36] Major chains like Domino's, founded in 1960, trace their origins to this immigrant-driven pizza culture, transforming a niche Italian snack into a mass-market staple through industrialized production and delivery innovations.^[37] Beyond the U.S., Neapolitan pizza has inspired diverse regional variations that incorporate local flavors while diverging from traditional recipes. In Japan, fusion creations like okonomiyaki-inspired pizzas blend the savory cabbage pancake—often dubbed "Japanese pizza"—with Neapolitan dough and toppings such as seafood or bonito flakes, creating a customizable, grilled hybrid that reflects Tokyo's modern pizza scene.^[38] Similarly, in India, tandoori chicken and paneer toppings paired with spicy masala sauces atop thin crusts have popularized a bold, heat-infused version, adapting the Neapolitan base to South Asian palates and preferences for intense spices.^[39] These adaptations, however, have faced resistance from the Associazione Verace Pizza Napoletana (AVPN), which enforces strict international regulations requiring San Marzano tomatoes, buffalo mozzarella, and wood-fired baking at 485°C to prevent what it views as dilutions of authenticity, certifying only pizzerias worldwide that adhere to these standards.^[1]^[40] Contemporary trends continue to evolve Neapolitan pizza globally, with vegan versions gaining traction through plant-based cheeses made from cashews or oats that mimic mozzarella's melt, allowing adherence to AVPN-like dough and baking while accommodating dietary shifts toward sustainability.^[41] The UNESCO inscription of Neapolitan pizzaiuolo artistry as Intangible Cultural Heritage in 2017 further amplified its reach, boosting tourism in Naples by 7% and enhancing exports of certified ingredients and ovens to international markets.^[5]^[42] Worldwide, these influences contribute to a robust pizza sector, with the global market valued at $148.6 billion in 2023 and billions of pizzas consumed annually, including a growing segment of artisanal pizzerias—estimated at around 20%—drawing directly from Neapolitan techniques for premium, wood-fired offerings.^[43]^[44]

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[PDF] 2022/2313 - EN - Publications Office - European Union
Nov 28, 2022 · The product specification of the TSG 'Pizza Napoletana' shall be deemed to be the specification referred to in Article 19 of. Regulation (EU) ...
[32]
5 things you should know about pizza a portafoglio | visitnaples.eu
WALLET – Why is it called “pizza a portafoglio”? Because this pizza is folded in a very particular way, that makes it very compact and easy to eat with hands, ...
[33]
STORY - Pizza Village
Another record for Pizza Village. Over 1,250,000 registered attendees. An opportunity to "restart the engines" and a return to post-pandemic normality with an ...
[34]
'Funiculì, Funiculà': what are the original and English lyrics to the ...
Mar 5, 2020 · 'Funiculì, Funiculà' was composed by Luigi Denza in 1880, to lyrics in Neapolitan dialect by Peppino Turco. The merry Neapolitan tune sings of a ...
[35]
New York Pizza - Stadler Made
The New York pizza was created by immigrants from southern Italy who came to the United States around 1900. Many of these immigrants settled in Manhattan, New ...
[36]
New York by the Slice
Nov 20, 2018 · While Neapolitan pizza ovens burn wood for a bright hot heat, the heating source in New York at the time was coal.
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How Italian Pizza Became NYC Pizza | Made in New York Pizza
Jul 17, 2023 · The first notable change was the introduction of a thicker crust. This alteration allowed the pizza to withstand the busy streets of New York, ...
[38]
Dough Dynasty: The rise of American pizza - Michigan Public
Oct 3, 2023 · These companies helped transform pizza from a snack mostly enjoyed by Italian migrants to something ubiquitous.
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Tokyo Neapolitan: The New Wave of Japanese Pizza - Eater
Feb 21, 2017 · A perfect Tokyo Neapolitan pizza is defined by locally sourced wood burned in a locally sourced oven, an extra punch of salt, and a delicateness ...<|separator|>
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From Neapolitan Roots to Global Favorite - Fedelos Pizza
The Associazione Verace Pizza Napoletana (AVPN) plays a major role in preserving the legacy of Neapolitan pizza. ... Explore them on AVPN's official website.<|control11|><|separator|>
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The Hard and Fast Rules of Authentic Neapolitan Pizza
Nov 18, 2022 · “If you read the VPN literature and guidelines, it's really specific ingredients and specific procedure. APN does not have guidelines like that.<|control11|><|separator|>
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Green is Good: The Future of Vegan Pizza in 8 Trends by 2030
From pure meat-analogs to reimagining the role of vegetables, pizza creators are looking at ways to better serve a flourishing plant-focused market.
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Neapolitan pizza: UNESCO recognition has increased tourism by 7%
Dec 6, 2018 · Neapolitan pizza: UNESCO recognition has increased tourism by 7% ... Naples takes to the streets to celebrate its main product, the Neapolitan ...<|separator|>
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Unlocking the secrets of Neapolitan pizza: A concise review of wood ...
Oct 3, 2024 · In 2023, the global pizza market reached a value of $148.6 billion. It is expected to grow at a compound annual growth rate (CAGR) of 4.45% ...2 Neapolitan Pizza Baking... · 4 Types Of Pizza Ovens · 4.1 Wood-Fired OvensMissing: statistics | Show results with:statistics
[45]
Neapolitan Pizza Restaurant Market Research Report 2033
According to our latest research, the global Neapolitan Pizza Restaurant market size reached USD 18.4 billion in 2024, with a robust compound annual growth ...Type Analysis · Service Model Analysis · Regional Outlook