Neapolitan Pizza Prepped For UNESCO
Neapolitan Pizza Is Serious Pie
Italy is over 850,000 years old, so it’s not too surprising that among its numerous UNESCO World Heritage List sites are entire cities like Rome and Venice. Naples has the Piazza dei Miracoli (Piazza del Duomo) and the ‘Leaning Tower of Pisa’ listed. And for the 2017 Cultural Heritage List Naples is looking to have a 300-year-old cooking tradition included: Neapolitan Pizza.
It makes sense that Italy would stake a claim on its food culture by putting forward its Neapolitan Pizza as a candidate for inclusion in UNESCO’S Cultural Heritage List for 2017 (the deadline is March 31, 2016).
The food culture of Naples (Neapolitan cuisine) dates back to the Greco-Roman period and it is as varied as the number of different cultures that controlled Naples and its kingdoms during those volatile years.
There’s more to making an authentic
Neapolitan pizza than a wood burning oven.
The most popular and most well-known Neapolitan creation is its Pizza Margherita, a time-honored classic that is cooked in a wood-burning brick oven (and was originally created in 1889 by a local chef to Queen Margherita, who was visiting Naples at the time.
Food culture already on the UNESCO list includes Turkish coffee culture and tradition, Gingerbread craft from northern Croatia, and the traditional ancient Georgian method of Qvevri wine-making.
A petition to include Neapolitan Pizza on UNESCO’s list circulated through several continents and hit up 850,000 pizza lovers for their support. Names on the petition indicated a reach as far as Japan and Argentina.
Officially Certified by the Associazione Vera Pizza Napoletana
Neapolitan pizza is made throughout the world in proper wood burning ovens. It has become a popular style of pizza for so many reasons, but the burning wood is what really sets it apart from all the rest, lending a certain old-world charm to pizzerias everywhere.
The Associazione Verace Pizza Napoletana was established in June 1998
and is recognized as a denomination of control (DOC) by the Italian government.
There is an official authentication and certification’ process in place that basically requires the pizza maker to follow suit if the business hopes to sell Neapolitan pizza. There are aspects of the pizza making: beginning with the making of the dough, to technique and the equipment used, including the required wood burning oven. The pizza must also meet specific criteria around look, feel, taste and smell.
So it is possible (and encouraged) for a pizzeria in any part of the world to be officially certified by the Associazione Vera Pizza Napoletana, which evaluates the authenticity of Neapolitan pizzas.
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