AVPN official delegation for USA, Canada and Central America
EQUIPMENT AND TOOLS:
Wood-burning oven. The real Neapolitan pizza must be cooked in a wood-fired dome oven operating at a temperature of about 900 F. Gas, coal, electric, or wood/gas combination ovens, while capable of producing a delicious pizza, do not conform to the Neapolitan tradition and are not allowed.
Mixer. The dough must be kneaded with a spiral, fork or double arm mixer. No vertical or planetary mixers are allowed.
A proper work surface (usually a marble slab), a wood or aluminum pizza peel to introduce the pizza into the oven and a long handle metal round peel to turn and remove the pizza from the oven.
Only fresh, all-natural, non-processed ingredients (preferably imported from Naples or Campania region) are acceptable:
Wheat flour type "00": highly refined flour which has been milled to standard "00" (doppio zero). A small amount of wheat flour type "0" (Manitoba) is permitted. This variation is dependent on the external temperature and is used to enforce the '00' flour and not replace it.
Tomatoes: the following variations of fresh tomatoes can be used: "S.Marzano dell'Agro Sarnese-nocerino D.O.P", "Pomodorini di Corbara (Corbarino)", "Pomodorino del piennolo del Vesuvio" D.O.P.". Canned Peeled tomatoes: the recommended tomato is the "Pomodoro pelato S.Marzano dell'Agro Sarnese-Nocerino D.O.P.". If peeled tomatoes are used, they should be strained, broken up, and homogenized by hand. The use of fresh or industrially prepared "Roma" tomatoes ("pomodoro lungo tipo Roma") is allowed.
Mozzarella: Certified mozzarella di bufala campana D.O.P, mozzarella S.T.G. Fior di latte: "Fior di latte dell'appennino meridionale D.O.P" or other certified 'fiordilatte'.
Oil: Extra Virgin Olive Oil.
Basil: Fresh Basil entire leaves.
Cheese: Grated Hard cheese (Parmigiano Reggiano, Grana Padano, Pecorino Romano).
Garlic: fresh in thin slice
Oregano: "Origanum vulgare" from the "Labiatae" family.
Yeast: Compressed yeast, biologically produced, solid, soft and beige in color, with an insipid taste and a low degree of acidity. Yeast must be purchased in packages ranging from 25-500 grams. (Saccharomices cerevisiae). The use of Natural yeast (Sour Dough) is also permitted.
All types of fat must be excluded from the dough.
Preparation of the dough. Hand-worked or low speed approved mixer.
Preparation of the pizza. Opening the dough only by hand and slapping on the working surface, transfer of the pizza on a peel by hand and adjusting the shape, cooking on an oven with a temperature of not less than 900 °F for a time not exceeding the 90 seconds.
Aspect. Pizza Napoletana must be no larger than 11 inches with a raised edge crust (cornicione) of about 1 inch and a thin center. The pizza should be soft and elastic, and easily foldable.
A set of documents, pictures and videos need to be provided to the Association for the first preliminary evaluation (click here).
Send all required documentation (only complete applications will be reviewed) to firstname.lastname@example.org. We suggest posting the demo video on YouTube and sending the link via email, as opposed to attaching a large video file.
The Board of Directors of AVPN in Naples, Italy will review all completed documentation, and then approve or decline the request for certification (this process will take at least 30 days).
In the event of an approval of membership request, a delegate of the AVPN will conduct an on-site investigation to verify the pizzeria’s strict adherence to all the AVPN rules. In the event of a declination of membership request, a revised application may be submitted; we will send you corrections to be made.
Upon approval, the restaurant will receive an official AVPN membership certificate and two AVPN sign boards to be placed on the exterior of the pizzeria.
In case of multiple restaurants, each individual store is bound to uphold the standards of the Association and pay a correspondent membership fee. The membership does not automatically extend membership to any new units opened subsequently after initial joining of the Association, nor is membership transferable from one location to another. Rather, each individual location is evaluated and billed separately. A yearly renewal fee is due at the beginning of each calendar year. In the event of non-compliance of these rules by one or more of the associated restaurants, the VPN Association maintains the right to suspend or rescind the membership on an individual or collective basis.
You will be part of an exclusive group of pizzerias that bear the sign of AVPN, demonstrating that your store creates an artisan product following the rules of the Association for the production of a 300-year-old product.
You will receive an AVPN plaque and AVPN handbook.
Your store will be listed as a link both on the VPN Americas and AVPN Italy website and in any promotional and advertising material created by the association program.
Every potential customer and media personnel enquiring to our office will be recommended directly to your store for quality food.
You can utilize the AVPN® logo on your menus, business cards, letter heads, and display your plate inside or outside the restaurant.
You will be informed of all the activities of the association through a periodical newsletter.
You will be informed of all the shows, conferences, and expos (like Pizzafest, Pizza Expo) organized by AVPN or in which we will be present.
We will provide you assistance in order to guarantee top pizza production by your pizzeria and staff.
We will periodically inform you regarding any updating of the Merchant Registry list (list of all the suppliers approved by AVPN).
The cost of the certification is $ 2,000 for USA and Canada and $ 1,500 for the Central America.
The inspection fee is $ 300 for the USA and Canada and $ 200 for the Central America.
The renewal fee is $ 250 for the USA and Canada and $ 175 for the Central America.