The definition of is locked down "Pizza". While in the past everyone, even frozen products, could have the luxury of to define your own product like Pizza Napoletana, today it will be decidedly more difficult.
The denomination “Pizza Napoletana” was officially recorded, not only on the Italian territory but throughout the European Union. This definition was in fact included in the rEuropean Register of Traditional Specialties Guaranteed (TSG), consequently, in order to use it, precise parameters must be respected.
This news was expectation for a while both by the Neapolitans and by the local pizza makers who often saw some I hate defined as Neapolitan pizza, but having nothing to do with it.
Neapolitan pizza, here are the requirements to be met to call it that
But so, how it should be a Neapolitan pizza to be defined legally so? First we have a detail that clearly narrows the selection: only the Marinara , Margherita can be called "Neapolitan pizza", all the others cannot be part of this category.
Beyond this, the pizza must respect the rules defined by the masters pizzaioli in 1984:
- Pizza must be roundish with a diameter not exceeding 35 cm;
- the pizza has a bordo raised by 1-2 cm (the ledge) swollen and free from burns;
- finally it must be soft and fragrant.
These are the most representative, but there are many others concerning the ingredients. You can only use local products and the baking it must take place inside a wood-burning oven.
