ONLY ONE PIZZA IS UNDER UNESCO PROTECTION

Neapolitan pizza is far more than a globally loved dish — it is a symbol of Italian identity. In 2017, the traditional art of making it, known as “Arte del Pizzaiuolo Napoletano,” was inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.

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The recognition by UNESCO did not protect just a recipe, but an entire body of knowledge, technique and tradition that has been passed down through generations in Naples.

STRICT RULES DEFINE AUTHENTICITY

Authentic Neapolitan pizza is governed by precise regulations set by the Associazione Verace Pizza Napoletana (AVPN). The dough must be made exclusively from type “00” wheat flour, water, salt and fresh yeast — with no oil and no sugar added.

It is kneaded by hand or using slow mixers, and left to ferment for at least 8 to 24 hours, depending on temperature and yeast quantity. This long fermentation process gives the dough its elasticity, lightness and digestibility.

The dough is stretched strictly by hand, never with a rolling pin, to preserve the air in the edges. The result is the signature raised, soft crust — the cornicione — marked by dark blistered bubbles from baking. The pizza’s diameter should not exceed 35 centimeters, while the center must remain thin and flexible.

When it comes to toppings, only two traditional versions are officially recognized: Marinara (tomato, garlic, oregano and olive oil) and Margherita (tomato, mozzarella, fresh basil and olive oil). Certified San Marzano tomatoes or other approved varieties must be used, while the mozzarella can be either fior di latte or mozzarella di bufala. Each ingredient has its own defined origin and quality standard.

WOOD-FIRED OVEN AND A PHILOSOPHY OF DETAIL

Baking is just as crucial as preparation. True Neapolitan pizza is baked exclusively in a wood-fired oven at temperatures between 430°C and 480°C for only 60 to 90 seconds. The intense heat ensures rapid dough rise, lightly charred spots on the crust and a moist, tender center that does not dry out.

In Italy, pizza is considered much more than fast food. It represents local pride, family heritage and the spirit of Naples itself. Any deviation — such as adding cream, pineapple or excessive toppings — is often seen as straying from the original philosophy of simplicity and balance.

It is precisely this combination of strict craftsmanship rules and strong cultural identity that makes Neapolitan pizza unique. Behind what appears to be a simple dish lies centuries of tradition, artisanal expertise and almost ritual respect for ingredients — a legacy that has earned it global recognition and protection.