EU declares Pizza Napoletana a "Regional Specialty"

The EU, in an effort to ensure the survival of regional producers in the global marketplace, protects certain local products by recognizing them as a "Regional Specialty". Recently, Pizza Napoletana has been labeled a regional specialty, protecting the local producers and it's originators of Naples.

Pizza Napoletana, often called Pizza Margherita is said to be named after Queen Margherita, who in 1889 requested a pizza with the colors of the national flag; a red tomato base, white mozzarella, and green basil.

The European Union’s Committee of the Regions enforces the designation of "Regional Specialty" by inspecting anyone within the EU who sells pizza called Pizza Napoletana to ensure it meets the standards defined by the Associazione Vera Pizza Napoletana.
  • The diameter must be no more than 35 cm (14 inches) in diameter and no thicker than 1/3 of a centimeter at its center
  • The tomato base must be made from the San Marzano variety of tomatoes
    • San Marzano = from the slopes of Mt. Vesuvius
  • The olive oil used must be extra virgin
  • The cheese topping is buffalo mozzarella
  • All ingredients must be from the Campania region
  • The oven must be wood-fired, and the pizza must cook in less than two minutes
Associazione Vera Pizza Napoletana offers certification training ($1,300 for 3 days, $2,200 for 1 week).

The European Union’s Committee of the Regions is dedicated to promoting local products regional markets. Regional marketing helps rural areas by "enabling a link to be forged between the product and a region's landscape and culture" and "protecting (regional products) sometimes means that a culinary heritage, contributing to regional identity, can preserved".

How to make Pizza Napoletana