“Authentic” is a popular buzz word in the food world, and when it comes to pizza, an organization in Naples, the flatbread’s birthplace, is codifying exactly how proper Neapolitan pizza should be made. But Neapolitan pizza is spreading across the United States, and plenty of the restaurateurs doing the spreading don’t care whether they’re certified or not. The Associazione Verace Pizza Napoletana was recognized by the Italian government in 1998 and has since ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?