The police motto is “Protect and Serve”, and that’s just these organizations are doing with pizza.
There are actually two organizations that are promoting the authenticity of Naples-style pizza: Associazione Verace Pizza Napoletana and Associazione Pizzaiuoli Napoletani.
A Neapolitan Pizza (photo by The Punch Pizza)
The head of the US chapter of Associazione Pizzaiuoli Napoletani recently opened up Kesté pizzeria in NYC:
The Italian-born chef/owner Roberto Caporuscio, who changed careers 11 years ago from dairy farmer to pizzaiolo, is at his post in front of the stove, his large, meaty hands dusted with flour as he stretches a blob of dough—made with super-fine (“Caputo OO”) Italian flour—into a disc. The slick of tomato sauce that he ladles onto it is made with San Marzano tomatoes, and the cheese is Italian buffalo mozzarella. Every now and then, he feeds more wood (hardwoods, like oak and cherry) to the fire. Caporuscio is the head of the American chapter of the Associazione Pizzaiuoli Napoletani, a group that dedicates itself to training and certifying pizza-makers in fabricating the most authentic, Neapolitan pizzas—the oven must be wood-burning, the ingredients Italian, the dimensions of the pie just so.
The whole article at the Village Voice: Kesté Throws Down the Authenticity Gauntlet
Robert is also opening up a school at the spot that initially will be training professionals in the ways of making authentic Neapolitan pizza, and down the road, hopefully will offer classes to non-professionals as well.
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