Publication of an application pursuant to Article 8(2) of Council Regulation (EC) No 509/2006 on agricultural products and foodstuffs as traditional specialities guaranteed
Date: 2008-02-14
Institutions: European Commission
Subjects: Italy, brand name, foodstuff, labelling, mode of production, product designation

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OTHER ACTS

COMMISSION

Publication of an application pursuant to Article 8(2) of Council Regulation (EC) No 509/2006 on
agricultural products and foodstuffs as traditional specialities guaranteed

(2008/C 40/08)

This publication confers the right to object to the application pursuant to Article 9 of Council Regulation
(EC) No 509/2006 (1). Statements of objection must reach the Commission within six months of the date of
this publication.

APPLICATION FOR REGISTRATION OF A TSG

COUNCIL REGULATION (EC) No 509/2006

‘PIZZA NAPOLETANA’

EC No: IT/TSG/007/0031/09.02.2005

1.

Name and address of the applicant group

Name:

Associazione Verace Pizza Napoletana

Address: Via S. Maria La Nova, 49 — Napoli

Tel.

Fax

—

—

E-mail: —

Name:

Associazione Pizzaiuoli Napoletani

Address: Corso S. Giovanni a Teduccio, 55 — Napoli

Tel.

Fax

—

—

E-mail: —

2.

Member State or third country

Italy

3.

Product specification

3.1. Name to be registered

‘Pizza Napoletana’

An application is made for registration solely in the Italian language.

The words ‘Prodotta secondo la Tradizione napoletana’ (Produced in the Neapolitan tradition) and the
acronym STG (TSG) which feature in/on the logo/label of ‘Pizza Napoletana’ TSG are translated into
the language of the country where production took place.

(1) OJ L 93, 31.3.2006, p. 1.

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3.2. Whether the name

X is specific in itself

expresses the specific character of the agricultural product or foodstuff

3.3. Whether reservation of the name is sought under Article 13(2) of Regulation (EC) No 509/2006

Registration with reservation of the name

X Registration without reservation of the name

3.4.

Type of product

Class 2.3 — Confectionery, bread, pastry, cakes, biscuits and other baker's wares

3.5. Description of the agricultural product or foodstuff to which the name under point 3.1 applies

‘Pizza Napoletana’ TSG is round with a variable diameter not exceeding 35 cm and a raised rim and
is garnished and baked in the oven. The central part is 0,4 cm thick, with a tolerance of ± 10 %, and
the rim is 1-2 cm thick. The overall pizza must be tender, elastic and easily foldable into four.

‘Pizza Napoletana’ TSG is distinguished by a raised rim, a golden colour characteristic of products
baked in the oven, and a tenderness to touch and to taste; by a garnished centre dominated by the red
of the tomatoes, perfectly mixed with oil and, depending on the ingredients used, the green of the
oregano and the white of the garlic; by the white of the mozzarella slabs which are laid closer
together or further apart as the case may be, and the green of the basil leaves, which are lighter or
darker depending on the cooking.

The consistency of ‘Pizza Napoletana’ is tender, elastic and easily foldable; the product is easy to cut
and has a characteristic, savoury taste conferred by the raised rim which has a taste typical of bread
which has risen and been baked well, mixed with the acidic flavour of the tomatoes and the aroma of
the oregano, garlic and basil and the flavour of baked mozzarella.

When the baking process is complete the pizza emits a characteristic aroma which is deliciously
fragrant; the tomatoes, which have lost only their excess water, remain compact and solid; the
‘Mozzarella di Bufala Campana AOP’ or the ‘Mozzarella STG’ appear melted on the surface of the
pizza and the basil, together with the garlic and the oregano, emits an intense aroma without
appearing to be burnt.

3.6. Description of the production method of the agricultural product or foodstuff to which the name under point

3.1 applies

The basic raw materials distinguishing ‘Pizza Napoletana’ are: type ‘00’ common wheat flour, with the
possible addition of type ‘0’ flour, brewer's yeast, drinkable natural water, peeled and/or fresh toma-
toes, sea salt or kitchen salt and extra virgin olive oil. Other ingredients which may be used in the
preparation of ‘Pizza Napoletana’ are: garlic and oregano; ‘Mozzarella di Bufala Campana AOP’, fresh
basil and ‘Mozzarella STG’.

The characteristics of the flour are:

— W:

— P/L:

— Absorption:

— Stability:

— Value index E10:

— Falling number:

— Dry gluten:

— Proteins:

220-380

0,50-0,70

55-62

4-12

max. 60

300-400

9,5-11 g %

11-12,5 g %

The preparation method for ‘Pizza Napoletana’ exclusively comprises the phases of work described
below, to be carried out in a continuous cycle on the same commercial premises.

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Preparation of the dough

Blend the flour, water, salt and yeast. Pour a litre of water into the dough kneader, dissolve in a quan-
tity of between 50 and 55 g of sea salt, add 10 % of the prescribed total quantity of flour, then add
3 g of brewer's yeast. Start up the dough kneader and gradually add 1,8 kg of W 220-380 flour until
the desired consistency is reached, which is defined as the ‘dough point’. This operation should take
10 minutes.

The dough must be worked in a dough kneader, preferably one with a dough hook, for 20 minutes at
low speed, until a single compact mass is obtained. The quantity of water that a flour is capable of
absorbing is very important in obtaining an optimum dough consistency. The dough must not be
sticky to the touch and must be soft and elastic.

The characteristics of the dough are as follows, with a tolerance for each of ± 10 %:

— Fermentation temperature:

25 °C

— Final pH:

— Total titratable acidity:

5,87

0,14

— Density:

0,79 g/cm3 (+ 34 %)

Dough r ising process

Initial phase: once it has been removed from the dough kneader, the dough is placed on a work
surface in the pizzeria where it must be left for two hours, covered with a damp cloth, to prevent its
surface from hardening and a type of crust from forming as a result of the evaporation of the internal
moisture. Once the two hours for rising have passed, the next stage is the shaping of the dough balls,
which must be carried out exclusively by hand by the pizza chef. Using a spatula, a portion of the
risen dough is cut off on the work surface before being shaped into a ball. For ‘Pizza Napoletana’, the
dough balls must weigh between 180 and 250 g.

Second phase of the dough rising process: once the dough balls have been shaped, a second rising
phase lasting four to six hours takes place inside food containers. This dough, which is kept at room
temperature, is ready to be used within the next six hours.

Shaping the dough balls

Once the dough has risen, the dough ball is taken out of the box using a spatula and is placed on the
counter of the pizzeria on a light layer of flour to stop it sticking to the work surface. Working from
the centre outwards, and by exerting pressure with the fingers of both hands on the dough ball,
which is turned over several times, the pizza chef shapes a disc of dough whose thickness must not
exceed 0,4 cm in the centre, with a tolerance of ± 10 %, and 1 to 2 cm on the edges, thus forming a
raised rim.

No other type of preparation is authorised for the preparation of ‘Pizza Napoletana’ TSG, in particular
the use of a rolling pin and/or a mechanical press-type disc machine.

Gar nish

The ‘Pizza Napoletana’ is seasoned as follows:

— using a spoon, place 70 to 100 g of crushed, peeled tomatoes in the centre of the disc of dough,

— using a spiralling motion, spread the tomato over the whole central surface,

— using a spiralling motion, add the salt to the surface of the tomato,

— in the same manner, scatter a pinch of oregano on the surface,

— chop a peeled clove of garlic into thin slices and place them on top of the tomato,

— using an oil dispenser with a spout and a spiralling motion, distribute over the surface area, from

the centre outwards, 4-5 g of extra virgin olive oil, with a tolerance of + 20 %.

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— using a spoon, place 60 to 80g of crushed, peeled tomatoes and/or chopped small fresh tomatoes

at the centre of the disc of dough,

— using a spiralling motion, spread the tomato over the whole central surface,

— using a spiralling motion, add the salt to the surface of the tomato,

— place 80-100 g of sliced ‘Mozzarella di Bufala Campana AOP’ on the surface of the tomato,

— place several fresh basil leaves on the pizza,

— using an oil dispenser with a spout and a spiralling motion, distribute over the surface area, from

the centre outwards, 4-5 g of extra virgin olive oil, with a tolerance of + 20 %.

Or:

— using a spoon, place 60 to 80g of crushed, peeled tomatoes at the centre of the disc of dough,

— using a spiralling motion, spread the tomato over the whole central surface,

— using a spiralling motion, add the salt to the surface of the tomato,

— place 80-100 g of sliced ‘Mozzarella STG’ on the surface of the tomato,

— place several fresh basil leaves on the pizza,

— using an oil dispenser with a spout and a spiralling motion, distribute over the surface area, from

the centre outwards, 4-5 g of extra virgin olive oil, with a tolerance of + 20 %.

Baking

Using a little flour and a rotating movement, the pizza chef transfers the garnished pizza onto a
wooden (or aluminium) baker's peel and slides it onto the cooking floor of the oven with a quick
flick of the wrist, which prevents the garnish from running. The ‘Pizza Napoletana’ TSG is baked
exclusively in wood-fired ovens with a baking temperature of 485 °C, which is essential for producing
the ‘Pizza Napoletana’ TSG.

The pizza chef must monitor the baking of the pizza by lifting its side using a metal peel and rotating
the pizza towards the fire, taking care to always use the same initial area of the cooking floor to
ensure that the pizza does not burn due to differences in temperatures. It is important that the pizza
is baked uniformly across its entire circumference.

Still using the metal peel, when baking is finished, the pizza chef removes the pizza from the oven
and places it on the plate. The baking time must not exceed 60 to 90 seconds.

After baking, the pizza has the following characteristics: the tomatoes, having lost only their excess
water, remain compact and solid; the ‘Mozzarella di Bufala Campana AOP’ or ‘Mozzarella STG’ are
melted on the surface of the pizza; the basil, garlic and oregano emit an intense aroma and must not
be burnt.

— Baking temperature on the cooking floor of the oven:

approximately 485 °C

— Temperature at the oven dome:

— Baking time:

— Temperature reached by the dough:

— Temperature reached by the tomato:

— Temperature reached by the oil:

— Temperature reached by the mozzarella:

Conser vation

approximately 430 °C

60-90 seconds

60-65 °C

75-80 °C

75-85 °C

65-70 °C

The ‘Pizza Napoletana’ should preferably be consumed immediately, as soon as it comes out of the
oven, in the same location as it was produced. However, if it is not consumed at the place of its
production, it cannot be frozen or deep frozen or vacuum packed for later sale.

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3.7.

Specific character of the agricultural product or foodstuff

There are numerous key elements defining the specific character of the product in question and they
are directly linked to the duration and methods used in the operations, and also to the skill and
experience of the artisan.

In particular, the preparation process for the ‘Pizza Napoletana’ is characterised by: kneading, the elas-
ticity of the dough and the specific nature of the rising process (in two phases with specific conditions
regarding temperature and duration); preparation and shaping of the dough balls; the handling and
preparation of the risen disc of dough; the preparation of the oven and the baking characteristics
(duration/temperatures) and the specific characteristics of the oven which must be fired exclusively by
wood.

For example, the importance should be stressed of the second rising, handling and work equipment,
i.e. the oven, which must be a wood-fired oven, and the peels.

After the second rising, the dough ball has grown in volume and moisture in comparison with the
previous period. The pressure exerted by the fingers of both hands causes the air contained in the
pockets of the dough to move from the centre to the edges of the disc of dough, where it starts to
form the raised rim of the pizza. This technique constitutes a fundamental characteristic of the ‘Pizza
Napoletana’ TSG, with the rising of the rims of the disc allowing all the ingredients in the garnish to
be retained. In order to increase the diameter of the dough ball, the pizza chef continues with the
preparation by throwing the dough between his hands, holding his right hand at an angle of 45-60°
to the work surface, placing the disc of dough on it and turning it with a synchronised movement of
his left hand.

In contrast, other types of preparation, in particular those carried out using a rolling pin or a disc
machine (mechanical press-type) do not succeed in homogenously displacing the air in the pockets
present in the mass towards the edges, and this is necessary to produce a disc of dough which is
uniform across all its parts. They lead to the production of an area of dough in the centre of the disc
which is layered and divided by the air in the void. Consequently, if these instruments are used, after
baking the pizza will not have its typical raised rim, which is one of the main characteristics of the
‘Pizza Napoletana’ TSG.

Furthermore, the Neapolitan technique requires the pizza chef, after having prepared a series of three
to six discs of garnished dough, to skilfully slide the pizza from the work surface to the peel using
precise and rapid hand movements, and ensuring that the pizza does not lose its initial round shape
(the pizza is taken in both hands by the pizza chef who, by turning it round approximately 90°,
places it on a suitable peel). The pizza chef sprinkles a little flour on the peel going into the oven to
enable the pizza to slide easily from the peel into the oven. This operation is carried out with a rapid
flick of the wrist, by holding the peel at an angle of 20-25° to the oven surface, and by ensuring that
the garnish does not fall from the surface of the pizza.

The use of techniques other than those described above is not appropriate, taking the pizza directly
from the work surface using the peel risks spoiling the pizza which is ready to go into the oven.

The wood-fired oven is a key element in the baking and the quality of the ‘Pizza Napoletana’. Its
technical characteristics are essential to the success of the traditional ‘Pizza Napoletana’. The ‘Pizza
Napoletana’ oven consists of a base of tuff bricks surmounted by a circular surface known as a ‘sole’
(cooking floor), on top of which is built a dome. The dome of the oven is made of refractory material
to prevent the heat from dispersing. Indeed, the ratios between the different parts of the oven are
essential for ensuring that the pizza is baked well. The particular characteristic of this oven is the size
of the cooking floor, which is made up of four refractory circular areas. The pizza chef picks up the
pizza with the steel and/or aluminium peel and puts it in the mouth of the oven, where he deposits it
and turns it around 180°. The pizza is then placed back in its initial position, the temperature of the
base having been reduced as the pizza absorbs the heat as it cooks.

Positioning the pizza in a different place would have the effect of obtaining the same initial tempera-
ture, which would burn the base of the pizza.

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All these specific characteristics create the phenomena of the air chamber and the appearance of the
final product, the ‘Pizza Napoletana’, which is indeed soft and compact; has a raised rim, is raised in
the centre, is particularly soft and easily foldable into four. It is important to stress that all other
similar products obtained using preparation processes different to that described cannot obtain the
same visual and organoleleptic characteristics as those of the ‘Pizza Napoletana’.

3.8.

Traditional character of the agricultural product or foodstuff

The first appearance of the ‘Pizza Napoletana’ may be dated back to the period between 1715
and 1725. Vincenzo Corrado, a native of the town of Oria, and chief cook for Prince Emanuele di
Francavilla, in a treatise on the foodstuffs most commonly used in Naples, stated that the tomato was
used to season pizza and macaroni, thereby associating two products which have been the source of
Naples's fame and the reason for its inclusion in the history of gastronomy. This quotation marks the
official birth of the ‘Pizza Napoletana’, a disc of dough seasoned with tomato.

A great number of historical documents attest to the Neapolitan origin of this culinary speciality. The
writer Franco Salerno claimed that this product was one of the greatest inventions of Neapolitan
cooking.

Even Italian-language dictionaries and the encyclopaedia Treccani expressly mention the ‘Pizza
Napoletana’. The expression ‘Pizza Napoletana’ is also quoted in numerous literary texts.

There is no doubt that the first pizzerias appeared in Naples where, until the middle of the twentieth
century, this product was exclusive to the town and its pizzerias. In the eighteenth century, the town
already had several shops known as ‘pizzerias’, and the King of Naples, Ferdinand of Bourbon, heard
of their reputation and, in order to taste this dish in the typical Neapolitan tradition, he did not hesi-
tate to breach court etiquette and visit one of the most renowned pizzerias. Since then the ‘pizzeria’
has become a fashionable location, a place devoted to the exclusive preparation of the ‘pizza’. The
most popular and famous pizzas from Naples were the ‘Marinara’, created in 1734, and the
‘Margherita’, which dates from 1796-1810. The latter was presented to the queen of Italy upon her
visit to Naples in 1889, specifically on account of the colour of its seasoning (tomato, mozzarella and
basil) which are reminiscent of the colours of the Italian flag.

Over time pizzerias appeared in every town in Italy and even abroad. However each of them, despite
being located in a town other than Naples, has always linked its existence with the words ‘Pizza
Napoletana’, or used a term which in some way evokes its link with Naples, where for more than
300 years this product has retained its authenticity.

In May 1984 nearly all the Neapolitan pizza chefs drew up a brief product specification which was
signed by the whole profession and registered by means of an official document witnessed by the
notary Antonio Carannante of Naples.

Over the centuries the term ‘Pizza Napoletana’ has become so widespread that everywhere, including
outside Europe and in particular in Central America (in Mexico and Guatemala) and in Asia (in
Thailand and Malaysia), the product in question is known by its name ‘Pizza Napoletana’, although
the inhabitants sometimes do not have the slightest idea of the geographical location of the city of
Naples.

3.9. Minimum requirements and procedures to check the specific character

The checks specified for ‘Pizza Napoletana’ TSG relate to the following aspects:

In businesses, during the kneading, rising and preparation phase of the dough, checking the correct
execution of the phases described; carefully monitoring the critical points of the business; checking
the compliance of the raw materials with the product specification; checking the perfect conservation
and storage of the raw materials to be used and ensuring that the characteristics of the final product
are compliant with the specifications contained in this product specification.

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3.10. Logo

The acronym ‘STG’ (TSG) and the words ‘Specialità Tradizionale Garantita’ (Traditional Speciality Guar-
anteed) and ‘Prodotta secondo la Tradizione napoletana’ (Produced in the Neapolitan tradition) are
translated into the official languages of the country where production took place.

The logo which distinguishes the ‘Pizza Napoletana’ is as follows: a horizontal white oval image with
a light grey border, which represents the plate on which the pizza is presented, reproduced in a
realistic but stylised manner, fully respecting the tradition and illustrating the classic ingredients,
tomato, mozzarella, basil leaves and a trickle of olive oil.

Under the plate there is an offset green shadow, which,
emphasizes the Italian colours of the product.

in combination with the other colours,

Slightly superimposed above the plate containing the pizza, there is a red rectangular window with
very rounded corners containing the words in white surrounded by black, with a offset green shadow
‘PIZZA NAPOLETANA STG’. Above this caption, and slightly to the right, in
with a white border:
smaller white characters of a different type, features the caption ‘Specialità Tradizionale Garantita’.
Below, in the centre, in the same characters as the logo, ‘PIZZA NAPOLETANA STG’, but in smaller
characters, in white with a black border, is superimposed the caption: ‘Prodotta secondo la Tradizione
napoletana’.

Words

Characters

PIZZA NAPOLETANA STG

Specialità Tradizionale Garantita

Varga

Alternate Gothic

Prodotta secondo la Tradizione napoletana

Varga

Colours of the graphic and characters

PantoneProSim

Deep beige of the rim

Red background of
sauce

the

tomato

Basil leaves

Veining on the basil leaves

Red of the tomatoes

Trickle of olive oil

Mozzarella

466

703

362

562

032

123

600

Reflections on the mozzarella

5807

Colours of the graphic and characters

PantoneProSim

Grey on the rim of the oval plate

P. Grey — 3CV

Green on the shadow of the oval
plate

Red on the rectangle with rounded
corners

362

032

C

11

0 %

76

76

0 %

0 %

0 %

0 %

C

0 %

76

M

24

83

0 %

0 %

91

31

0 %

0 %

M

0 %

0 %

Y

43

65

100

100

87

94

11

11

Y

0 %

100

K

0 %

18

11

11

0 %

0 %

0 %

9

K

18

11

0 %

91

87

0 %

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Colours of the graphic and characters

PantoneProSim

White with black border of
words ‘PIZZA NAPOLETANA STG’

the

White with black border of
the
words ‘Prodotta secondo la Tradi-
zione napoletana’

In white the caption ‘Traditional
Speciality Guaranteed’

C

0 %

M

0 %

Y

0 %

K

0 %

0 %

0 %

0 %

0 %

0 %

0 %

0 %

0 %

4.

Authorities or bodies verifying compliance with the product specification

4.1. Name and address

Name:

Certiquality SRL

Address:

Tel.

Fax

E-mail:

Via Gaetano Giardino, 4
I-20123 Milano

—

—

—

Public

X Private

Name:

DNV Det Norske Veritas Italia

Address:

Tel.

Fax

E-mail:

Centro Direzionale Colleoni
Viale Colleoni, 9
Palazzo Sirio 2
I-20041 Agrate Brianza (MI)

—

—

—

Public

X Private

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Name:

Address:

Tel.

Fax

E-mail:

IS.ME.CERT.

Via G. Porzio
Centro Direzionale Isola G1
I-80143 Napoli

—

—

—

Public

X Private

4.2.

Specific tasks of the authority or body

The three inspection bodies above are responsible for carrying out checks on various subjects in
different parts of the national territory.