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BECOME A MEMBER OF VPN AMERICAS Certify your pizzeria or restaurant and join the Associazione Verace Pizza Napoletana. If you operate in full accordance with the following association rules:
1. A Wood-Burning Oven.
2. Proper Ingredients. Only fresh, all-natural, non-processed ingredients (preferably imported from Naples or Campania region) are acceptable: Flour (Type 00),San Marzano (plum) tomatoes, all natural Fior-di-Latte or Bufala fresh mozzarella, fresh basil, x-virgin olive oil, sea salt and yeast.
3. Proper Technique. Pizza dough kneaded either by hand, or with a low speed
mixer (fork or spiral with revolving bowl. No planetary or vertical mixers
are allowed). 4. Proper Equipment. A proper work surface (usually a marble slab), a wood 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. 5. The Final Product. Pizza Napoletana is not larger than 11 inches with a raised edge crust and thin center. The pizza should be soft and elastic, and easily foldable, . you can have the possibility to become a member of our association and bear the prestigious VPN sign outside your store. |
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![]() Photos of recently certified members |
![]() The type of sign you will receive to identify your restaurant as a member. |
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In order to be
certified by VPN Americas, and thereby become a member of the Association,
your restaurant must already be in operation. Currently, individuals or
businesses other than restaurant/pizzerias (not mobile oven on truck) do not qualify for membership.
Once certified, you will
be a member of the Associazione Verace Pizza Napoletana based in Naples
and you will report to the american delegation VPN
Americas.
Member Advantages
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Cost $ 250 yearly renewal fee.
* Excluded inspection fee and Inspector's
travel expenses |
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CERTIFICATION PROCESS
1) Use
the form linked below to provide us with some preliminary information 2) Save, print, and fill out the form.
3)
Scan it and send it to us together with the required documents and pictures
or
Mail it to: |
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Copyright© 1998 and following by Verace Pizza Napoletana Association® |
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