Brussels, 10/12/2009 (Agence Europe) - EU member states gave the go-ahead on Wednesday 9 December to a draft regulation registering “Pizza Napoletana” in the register of guaranteed traditional food specialities (STG), meaning that detailed criteria will now apply to anyone wishing to use the term “Neapolitan pizza”.
Italy lodged the request in April 2008 but two member states opposed it. Germany's statement of opposition argued that German wheat flour would be at a disadvantage because only a type of wheat flour found in a single member state (Italy) is allowed. Poland's statement of opposition argues that the name is not specific enough because the request for registration does not provide suitable explanations. Agreement was reached between Italy and Germany on 24 February 2009, which was then notified to the Commission, whereby the restrictions on the use of certain types of flour have been lifted. Evidence that the name “Neapolitan” is specific to the type of pizza in question has been added to answer Poland's objection.
Neapolitan pizza is described as a round pizza cooked in the oven, of varying sizes but not larger than 35cm in diameter. It has a raised outer crust with a filling in the centre. The centre must be 0.4 cm thick (give or take 10%). The pizza is soft, elastic and easy to fold into four.
The regulation describes how the pizza is made (ingredients like soft wheat, brewer's yeast, extra-virgin olive oil, Mozzarella di Bufala Campana AOP, and how the dough is made, cooked and stored) and describes what it traditionally looks like. This type of pizza goes back to between 1715 and 1725 when the first pizzerias were opened in Naples and where the Neapolitan pizza was only found in Naples until the middle of the twentieth century. Over time, pizzerias have been opened throughout Italy and overseas but they always mention “Neapolitan pizza” or another word connected with Naples where the product is still being made the same way as it was 300 years ago. (L.C./transl.fl)