A fight to preserve Pizza Authenticity


Pizza has evolved and transformed globally as each country and culture has their own take on what a pizza should be.  The Margherita pizza is one of the most traditional and basic pizzas on the planet, but the Associazione Vera Pizza Napoletana (The True Neapolitan Pizza Association) with the backing of the European Union have claimed that the Pizza Napolitana will be granted the Traditional Specialty Guarantee that is guided by the regulations laid out by the Associazione Vera Pizza Napoletana.  This ruling which was made yesterday essentially disallows any pizzeria in Europe to claim to sell authentic Neapolitan pizza without adhering to strict preparation guidelines and undergoing inspections.  The guidelines outlined by the AVPN are:

1. A wood-burning oven: The pizza must be cooked by wood. Gas, coal or electric ovens, while they may produce delicious pizza, do not conform to the tradition.

2. Proper ingredients: 00 flour, San Marzano (plum) tomatoes, all natural fior-di-latte or bufala mozzarella, fresh basil, salt and yeast. Only fresh, all-natural, non-processed ingredients are acceptable.

3. Proper technique: Hand-worked or low speed mixed dough, proper work surface (usually a marble slab), oven temp (800° F), pizza preparation, etc.

4. Review by the designated representative of the association assuring that the ingredients, technique and final product conform to the tradition.

The above are the most basic regulations but more specifically:

The new law states the pizza must be no more than 35cm (14in) in diameter and no thicker than a third of a centimetre at its centre, rising to 2cm at the crust.

The tomatoes must be the San Marzano variety grown in the fertile soil at Mount Vesuvius’ base.

The oil: extra virgin; the cheese: buffalo mozzarella. All the ingredients must be from the Campania region.

The oven must be wood-fired, and the pizza must cook in less than two minutes.

The only pizzeria to receive the authentic approval of the AVPN in Canada is Pizzeria Libretto, who has actually gotten a third generation pizza oven maker from Naples to build the oven used at the restaurant.  Pizzeria Libretto has been getting rave reviews in Toronto and is very quickly becoming recognized as Toronto’s best pizza spot.

Below is Anthony Mangieri who recenty closed Una Pizza Napoletana in New York City. He shows and describes how he makes his authentic Neapolitan pizzas.

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2 Responses to “A fight to preserve Pizza Authenticity”

  1. […] Journey of a Foodie The Search for Culinary Excellence. « A fight to preserve Pizza Authenticity […]

  2. This is certainly the 3rd blog post, of your site I actually read through.
    Nevertheless I really enjoy this particular 1, “A fight to preserve Pizza Authenticity | Journey of a Foodie”
    the very best. Thank you ,Sophie

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