Pizza Napoletana

In Naples, it was invented and conquered the world. It is one of the intangible UNESCO World Heritage items. This means that the original recipe and the method of preparation are clearly defined. The organization Associazione Vera Pizza Napoletana (AVPN) oversees the adherence to the recipe. The AVPN seal is considered a mark of quality. This is only awarded to a restaurateur who is certified by the AVPN through a multi-day course. 

Only very specific ingredients may be used for Pizza Napoletana. And of course, there's only the one original recipe. Only San Marzano tomatoes, or by their official title: Pomodoro San Marzano dell’Agro Sarnese Nocerino DOP, are allowed on the Neapolitan pizza. These are particularly sweet plum tomatoes with firm flesh. The designation of origin guarantees their quality. Another tomato variety is allowed: Pomodorino del Piennolo del Vesuvio. The mozzarella cheese must be a Fior di Latte, which is made from cow's milk using a defined production process. Alternatively, it can be a Mozzarella di Bufala Campana. This is a mozzarella made from the milk of semi-wild water buffalo raised in the regions of Campania and Lazio. The dough also follows a strict recipe.