by Via Tribunali AVPN Traditions
The AVPN certificate is how you spot the real thing. It comes from the Associazione Verace Pizza Napoletana, the official association for Neapolitan pizza, and it means one thing: top-class pizza.
As good as Naples. Maybe even better.
The certificate is only awarded to pizzerias whose pizza is as good as, or even better than, the pizza in Naples. We’re happy to be one of them.
Getting certified is no walk in the park. Outside Italy, only about 400 restaurants have one. Compare that to the Michelin restaurants, of which there are over 2,600 worldwide, and you’ll see how rare these certificates are.
The certificate is granted only when certain criteria are met. They rest on four cornerstones of Neapolitan pizza:
1. a Neapolitan pizza oven
2. carefully selected toppings and ingredients
3. fluffy dough
4. the preparation method
The best way to honour these 200-year-old traditions is to follow them to the letter. Here’s how we do it.
AVPN – Traditions by Via Tribunali
24 h dough rise.
Rising is one of the most important steps in making pizza. A long rise makes the dough airy and lets gas and little pockets of aroma form. They give the crust its flavour and texture.
35 cm diameter.
A true Neapolitan pizza is around 35 cm across at most. That way it bakes evenly, the toppings are spread just right and the pizza stays nice and thin.
450 °C oven.
A hot oven means a short bake, and that’s what gives the pizza its signature flavour and texture. A Neapolitan pizza oven weighs a couple of tonnes and is built from carefully chosen materials, so the pizza bakes perfectly: base, crust and centre alike.
60–90 second bake.
Thanks to the short bake, the toppings don’t dry out. They keep their fresh flavours. A very short bake is also key to the soft, fluffy texture of Neapolitan pizza.
1–2 cm thick crust.
The thick crust is there for contrast, in flavour and texture, to the thin, flavour-packed centre. It’s cloud-soft, a little charred and makes the pizza look gorgeous. The thick crust comes from shaping the pizza by hand.
2.5 mm thin base.
The thin centre keeps the pizza from turning doughy and heavy, so the base and toppings stay in balance. A short bake needs a thin base too, so it cooks through just right.
Top-quality ingredients from certified producers.
To get everything right, a Neapolitan pizza has to be made from carefully chosen ingredients. Both the dough ingredients and the toppings are strictly defined and combined with care. The result respects the tradition and treats your taste buds right.
”La pizzeria napoletana numero #1 in Finlandia”
– AVPN, Associazione Verace Pizza Napoletana
Come and taste authentic Neapolitan pizza.
Thanks to these traditions, you get pizza at Via Tribunali that’s certified as good as, or even better than, the pizza in Naples.
Want to taste the real thing? Check out our menus. We stick to our traditions to the letter, so you get a pizza whose flavour you’ll still remember years from now. Buon appetito!
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