Neapolitan pizza
 | |
| Alternative names | Pizza napoletana (in Italian) |
|---|---|
| Type | Pizza |
| Place of origin | Italy |
| Region or state | Campania |
| Main ingredients | Pizza dough (wheat flour, natural yeast, sour dough or brewer's yeast, sea salt, water), tomatoes (San Marzano or pomodorino del Piennolo del Vesuvio), mozzarella (bufala campana or fior di latte di Agerola) |
| Variations | Pizza Margherita, pizza marinara |
| Art of Neapolitan ‘Pizzaiuolo’ | |
|---|---|
 | |
| Country | Italy |
| Reference | 00722 |
| Region | Europe and North America |
| Inscription history | |
| Inscription | 2017 (12th session of the Committee session) |
| List | Representative List of the Intangible Cultural Heritage of Humanity |
| Part of a series on |
| Pizza |
|---|
 |
Neapolitan pizza (Italian: pizza napoletana; Neapolitan: pizza napulitana) is the version of the round pizza typically prepared in the Italian city of Naples and characterised by a soft, thin dough with high edges.[1] The tomatoes are traditionally either San Marzano tomatoes or pomodorini del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius, and the cheese is traditionally mozzarella di bufala campana or fior di latte di Agerola.[2][3] Pizza napoletana is a traditional speciality guaranteed (TSG) product in the European Union and the United Kingdom, and the art of its making (arte del pizzaiolo napoletano) is included on UNESCO's list of intangible cultural heritage.[4]
Recipe
[edit] | This section needs additional citations for verification. (October 2024) |
According to the rules proposed by the Associazione Verace Pizza Napoletana (AVPN),[5] the genuine Neapolitan pizza dough consists of wheat flour, natural Neapolitan yeast or brewer's yeast, salt, and water. The dough is always fat-free and sugar-free. The regulations specify that the dough must be made primarily from a medium-strength (W value of 250–320; 11–13.5% protein), finely ground wheat flour, with no more than 20% of the flour being strong flour (W value above 350). Since the end of World War II in Italy, when strong flour was imported from Canada as part of the Marshall Plan, this strong flour has been called Manitoba flour.
The dough must be kneaded by hand or with a low-speed mixer. After the rising process, it must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) wood-fired oven. When cooked, it should be soft, elastic, tender, and fragrant.
UNI and traditional speciality guaranteed
[edit]Italian: (La "Verace Pizza Napoletana" (vera pizza napoletana) va consumata appena sfornata; qualora non sia consumata nel locale di produzione non può essere congelata o surgelata o posta sottovuoto per una successiva vendita.)
(The "Verace Pizza Napoletana" (true Neapolitan pizza) should be eaten as soon as it comes out of the oven; if it is not consumed in the production room it cannot be frozen or deep-frozen or vacuum-packed for subsequent sale.)
— Article 2.5 of the specifications for the definition of international standards for obtaining the "Verace Pizza Napoletana" mark[6]
Neapolitan pizza has a protected status granted by the Italian Standardization Body administered by the Associazione Verace Pizza Napoletana (AVPN).[7] A protected designation is available to pizzerias that meet strict requirements in following Neapolitan traditions in the art of pizza making.[8]
The European Union has recognised pizza napoletana as a traditional speciality guaranteed since 5 February 2010.[9][10][11] The TSG certification attests that a particular food product objectively possesses specific characteristics which differentiate it from all others in its category, and that its raw materials, composition or method of production have been consistent for a minimum of 30 years.[12]
See also
[edit]
- Neapolitan cuisine
- Pizza Margherita
- Pizza marinara
- Roman pizza
- Sicilian pizza
- List of pizza varieties by country
- New Haven–style pizza (US) – closely related to Neapolitan
References
[edit]- ^ "How to Make Neapolitan Pizza". La Cucina Italiana. Retrieved 18 June 2024.
- ^ "Official Journal of the European Union". lex.europa.eu. 2008. Archived from the original on 9 October 2012. Retrieved 14 April 2021.
- ^ "Selezione geografica". Europa.eu.int. 23 February 2009. Archived from the original on 18 February 2005. Retrieved 2 April 2009.
- ^ "Naples' pizza twirling wins Unesco 'intangible' status". The Guardian. Agence France-Presse. 7 December 2017. ISSN 0261-3077. Archived from the original on 7 December 2017. Retrieved 7 December 2017.
- ^ "Regulations for obtaining the use of the collective trade mark "Verace Pizza Napoletana" Production Rules ('Il Disciplinare')" (PDF). Associazione Verace Pizza Napoletana. Archived (PDF) from the original on 28 April 2022. Retrieved 21 February 2020.
- ^ "Il Disciplinare: Disciplinare internazionale per l'ottenimento del marchio collettivo Verace Pizza Napoletana (vera pizza napoletana)" (PDF).
- ^ Authentic Craft Pizza Napoletana Specification, 1998, archived from the original on 20 March 2022, retrieved 8 July 2020
- ^ How to obtain AVPN certification, archived from the original on 11 July 2020, retrieved 8 July 2020
- ^ Commission Regulation (EU) No 97/2010 of 4 February 2010 entering a name in the register of traditional specialities guaranteed [Pizza Napoletana (TSG)]
- ^ Kennedy, Duncan (4 February 2010). "Naples pizza makers celebrate EU trademark status". BBC News. Archived from the original on 13 June 2021. Retrieved 19 September 2021.
- ^ "Publication of an application pursuant to Article 8(2) of Council Regulation (EC) No 509/2006 on agricultural products and foodstuffs as traditional specialties guaranteed – Pizza napoletana (2008/C 40/08)". Official Journal of the European Union. 14 February 2009. Archived from the original on 10 May 2013. Retrieved 28 October 2024.
- ^ Tosato, Andrea (2013). "The Protection of Traditional Foods in the EU: Traditional Specialities Guaranteed". European Law Journal. 19 (4): 545–576. doi:10.1111/eulj.12040. S2CID 154449313.
External links
[edit]