THE IDEA

Due to the rise of fast-food pizza chains and the inaccurate use of the term "Original Neapolitan Pizza", The Old Neapolitan Pizza Masters in Naples decided to found an association based on a protocol in order to protect and preserve the intrinsic value of the pizzas produced and processed according to the old Neapolitan traditions and customs.

The VPN Association was founded in 1984 and is supported by the Naples Chamber of Commerce, Handicrats & Industry.

In 1998 the Italian government formally recognized Neapolitan pizza as a traditional food worthy of preservation and granted it D.O.C (Denominazione di Origine Controllata) status. The D.O.C. status sets guidelines for the legally permitted ingredients and methods of preparation necessary to produce authentic Neapolitan Pizza.

AVPN Stamp of Authenticity	Vera Pizza Napoletana Logo (Click to view VPN Website)

THE PIZZA

THE FLOUR
Only soft-grain flour, fresh yeast, water, and sea salt may be used for the dough

THE TOPPINGS
Only Italian tomatoes or San Marzano tomatoes from the hills of Mt. Vesuvius., mozzarella di bufala, extra-virgin olive oil and fresh basil or dried oregano may be used for the toppings. Fresh garlic may only be used on the Pizza Marinara.

COOKING PIZZA NAPOLETANA
All Neapolitan pizzas must be cooked in a wood-burning oven. The Verace Pizza Napoletana Association was established to protect and promote authentic Neapolitan pizza and defend its Neapolitan origins and traditions.

As a member of the Association, we are proud to carry on the tradition of crafting authentic Pizza Napoletana.

We hope you enjoy eating it as much as we enjoy making it!