The Pizzaiolo Tradition

The centuries-old tradition of the Neapolitan pizzaiolo is preserved and promoted by the Associazione Verace Pizza Napoletana (AVPN), a nonprofit organization founded in Naples, Italy, in 1984. Dedicated to protecting the authenticity of Neapolitan pizza, AVPN safeguards traditional methods, ingredients, and techniques that have been passed down through generations. In recognition of this cultural importance, UNESCO named the art of the Neapolitan pizzaiolo(a) an Intangible Cultural Heritage of Humanity in 2017.

AVPN maintains an international network of delegations that provide education, certification, and representation for pizzaioli around the world. Its training program combines historical study, culinary theory, and extensive hands-on instruction rooted in traditional Neapolitan practices. Students are required to demonstrate a deep understanding of the craft through a comprehensive written examination and a practical evaluation, during which they must prepare both a classic Pizza Margherita and Pizza Marinara to exacting standards.

Upon completing formal training, pizzaioli continue their development through a three-year apprenticeship, refining their skills and deepening their connection to the tradition. After this period, they may apply for the title Pizzaiolo Verace, a distinction that signifies mastery, discipline, and a commitment to preserving one of Italy’s most enduring culinary traditions.

Images Below: Eddie is demonstrating the making of a pizza margherita and pizza marinara using this Neapolitan method.