 EXCERPT
FROM CHARTER
ASSOCIATION OF
"VERACE PIZZA NAPOLETANA"
THE STATUTE (abstract)
The present act assess and establishes what follows:
ARTICLE 1
A non profit Association is set up by the present participants and it is
called:
“VERACE PIZZA NAPOLETANA”
ARTICLE 4
It is a non-profit Association.
The Association aims to protect and promote the “VERACE PIZZA
NAPOLETANA” (ORIGINAL NEAPOLITAN PIZZA) as well as its
restaurant-members that commit themselves to supply a service complying
with manufacturing features established in the protocol and regulating
the pizza production, as by enclosure link. Furthermore, the Association
wants to spread pizza history and traditions by promoting researches and
studies based on Neapolitan history. To achieve such goals the
Association will promote the following actions:
- Supply a trademark sign showing that pizza-restaurant is serving the
original artisan Neapolitan pizza;
- Set up of a “trademark policy” to promote and spread it (launching,
promotional displays, gastronomic prizes, promotional stands and so on);
- improvement of already acquired professional abilities as well as
training of new pizza-makers to attend specific courses;
- Research for food products typical of Campania Region.
In order to achieve these goals and, more particularly,
to organize events related to VPN promotion and safeguard, the
Association can set up limited-service companies .
ARTICLE 5
The Association is ruled and regulated by the Statute -approved and
signed by the parties- based on the protocol regulating the
manufacturing of the “VERACE PIZZA NAPOLETANA ARTIGIANALE” (Original
Artisan Neapolitan Pizza).
The Cultural Association called “VERACE PIZZA
NAPOLETANA” is established and it is located in 16, Via dei Mille,
Naples. The Association can set up different branches and/or peripheral
offices both in Italy and abroad. This is a non-profit Association.
Members are expected to behave properly both among themselves as well as
with external parties and they have to accept the present Statute.
It is a permanent Association. Persons of any nationality –not only
Italians- residing in Italy can become members of the association,
showing a democratic attitude and feelings; there is no limit on the
number of the members. Also Public or Private Bodies and/or any company
with goals similar the ones of the Association can become members. There
are: Promoting Partners, Regular members, Supporting members, Affiliated
members. These last ones can be both physical and juridical persons
running a pizza-restaurant. In order to become an affiliated member a
request has to be submitted to the Executive Counsel and sponsored by
either a Promoting Partner or by an affiliated member. The Executive
Counsel together with at least two thirds of the other members will have
to agree on the final decision. As entrepreneurs running a
pizza-restaurant the perspective members commit themselves to respect
the protocol about manufacturing the “VERACE PIZZA NAPOLETANA
ARTIGIANALE” (original Artisan Neapolitan Pizza), in default of which
the qualification will be cancelled. Membership is free and voluntary,
yet members commit themselves to obey to the resolutions set up by the
representative Bodies, according to the Statute rules. A member can be
discharged because of any of the following reasons:
- Resignation
- Withdrawal
- Non payment of fees
- Rejection by the Executive
The Executive Counsel revises the members list,
within the first month of each company year. It also draws up the
Pizza-masters Roll which is free; it counts all the pizza-makers
requesting to be registered, assuming they will respect the regulations
established by the protocol. Members are nominated by the Executive
Counsel or by the President, or through proxy by other Organizations or
Associations. The Executive counsel draws up the Pizza-masters Roll
counting those who can prove through certified acts that they are
Pizza-makers since at least ten years; they have to prove as well the
high quality of the artisan pizza they make. Furthermore, they have to
show ability to train new pizza-makers. Within this Pizza-masters Roll,
special honours can be given –golden or silver oven- to those who
contributed through their work promoting and spreading the culture of
Neapolitan pizza making.
Excerpt from the "Disciplinare" Manual:
Art. 5. Characteristics
of the final product
a. Description of the product:
«Pizza Napoletana» is an oven made circularly shaped culinary product , of a variable
diameter which should not exceed 35 cm, with a elevated border (crust) and
with the central part covered with toppings. The central part should be
0.3 cm thick, and the crust 1-2 cm thick. The pizza as a whole should be
soft, elastic, easily folded as would be a pamphlet.
b. Aspect:
«Pizza Napoletana» is characterized by a raised crust of golden color,
typical of oven-made products. It is soft to the touch and taste,
especially in the center of the toppings, where the red of the tomato
stands out, and to which the oil or for the pizza marinara, the green
of the oregano and the white of the garlic has perfectly amalgamated; In
the case of the pizza Margherita, the white of the mozzarella should be in patches
more or less close together, with the green of the basil leaves, more or less
dark from the cooking process. The consistency should be soft, elastic, easily
foldable. The product should be soft to the touch, with a characteristic
taste deriving from the crust, presenting the typical taste of risen
and cooked bread, mixed with the acidity of tomato, combined with the
aroma, respectively of the oregano, garlic or basil, and with the flavor
of the cooked mozzarella. The pizza, at the end of the cooking process,
will emanate a characteristic aroma, at once perfumed and fragrant.
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