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2-Owner info

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3-Pizza maker data

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4-Tax and legal data of the company



  • To become member of the Associazione Verace Pizza Napoletana and to commit myself and my restaurant:
and is committed
  • to accept, respect and promote the tradition of the Neapolitan pizza strictly following the specification of the Vera Pizza Napoletana
  • to include the Vera Pizza Napoletana in the pizzeria menu as a product of excellence;

The association welcomes members from around the world provided they are able to produce a product that meets all of the characteristics outlined below to apply and (following approval) display and use the brand name “Verace Pizza Napoletana” - (Vera Pizza Napoletana).

The ‘Verace Pizza Napoletana’ Association will consider requests to utilize the brand name “Verace Pizza Napoletana” - (Vera Pizza Napoletana) held in license by the association, providing the request comes from a firm (restaurant or ‘pizzeria’) that has undergone the full application process (see attached modules),has been formally assessed and inspected by the association and approved by the committee members

This document is intend to provide:
- the basic requirements for obtaining the membership to the Associazione Verace Pizza Napoletana (AVPN).
- the obligations from the VPN Association and from the Members, as an extract from our VPN Disciplinary (AVPN International Rules).
The request for obtaining a membership for the USA and Canada pizzerias should be sent directly to our VPN Americas Delegation (info and contacts on the site www.verapizzanapoletana.ne

Basic Requirements
  • Wood: The pizza must be cooked in a Neapolitan-type oven as per our specifications
  • Gas: the ovens must necessarily be among those approved by the AVPN
  • Electric: the ovens must necessarily be among those approved by the AVPN
  • Suitable ingredients: 00 flour, San Marzano peeled tomato or Italian peeled tomato, fior di latte, mozzarella STG or D.o.p Campania buffalo mozzarella, fresh basil, salt and fresh brewer's yeast. They are only allowed fresh, natural and unprocessed ingredients.
  • Suitable technique: Worked by hand or mixer, suitable workbench (usually of marble), temperature of the oven (about 450° G), manipulation following the Neapolitan technique, preparation of the pizza with the same technique, etc.

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 be extended to any new units opened subsequently the joining of the Association, nor the membership is transferable from one location to another. Rather, each individual location is evaluated and billed separately. An yearly renewal fee will be 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. The staff responsible for delivering the final product are thoroughly familiar with the product and rules defining its production. Where possible the firm should employ a pizza maker (‘pizzaiolo’) recognized by the association.

If the associate is found not to be consistently in line with the above guidelines the ‘Verace Pizza Napoletana’ Association holds the right to withdraw their endorsement of the firm and exclude the associate from the association, withdraw permission to use the brand name and logo and seek compensation for any damages that may have been caused to the ‘Verace Pizza Napoletana’ Association’s image or reputation.

Obligations of the VPN Association

The association concerns itself with:

  1. Promoting and advertising the Verace Pizza Napoletana trademark and its requirements with shows, conferences, workshops and other promotional events which can be useful for reaching the goals of the Association and informing the associates regarding all the activities.
  2. Assuring the adherence to the Disciplinary by all the associates and provide them a correct training about the technique of making Neapolitan pizza.
  3. Giving to all the members all the possible technical assistance in order to facilitate the adherence to the Disciplinary rules;
  4. Informing the members about all the Merchant (Vendors) Registry Associates whose equipment and ingredients correspond to the requirements of the Disciplinary;
  5. Organizing information sessions for the responsible parties of the associated businesses;
Requirements of the Associates

The associates concern themselves with:

  1. Displaying in an evident way the plate with the trademark of the Association inside and where possible outside of the associated location;
  2. Specifying in all the menus that all the pizzas are Neapolitan style pizzas, prepared and served adhering strictly to the rules of the VPN Disciplinare, including ingredients and the production method.
  3. Instructing all the persons involved in the preparation of the pizza with the proper knowledge about the Verace Pizza Napoletana ingredients and preparation techniques.
  4. Instructing all the front of the house employees (managers, hostesses and servers) about the basic rules and purpose of the Association.
  5. Reporting the name of the pizza-maker in charge that must be approved by the Association and enrolled in the “Albo pizzaioli”.
  6. Informing immediately the Association for any change of the main pizza maker.
  7. Accepting additional membership in other associations provided they are not in conflict with the goals and the rules of the association.
  8. Informing the Association of any promotional activity, events participation, training courses in which the associated will be involved and in which the AVPN will be directly or indirectly involved.

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