The Register was created to protect and to professionalize the Pizza Makers in Italy and abroad that will undertake to make the Vera Pizza Napoletana (true Neapolitan pizza), according to tradition, thus ensuring the quality of the production process and products used.
The registration in the Pizza Makers Register is free of charge and is valid internationally.
The Register of Pizza Makers of the True Neapolitan pizza, according to the Statute of the Association, in the first phase of implementation, every pizzeria - member of the AVPN in good standing with membership dues may indicate the identity of a pizza maker (attaching a picture), any other pizza maker of the same pizzeria may be enrolled at the Register by submitting his/her resume and subject to verification.
Subsequently, starting from January 2012, any Pizza maker that has passed the qualification examination/test of the AVPN and satisfies the requirements for enrolment in different categories of the Register of the AVPN may apply for the registration.
In the countries where the Association is represented by its delegations, the exam sessions will be organized by the Joint Committee.
The enrolment of a Pizza maker in the Register does not allow him to use the brand "Vera Pizza Napoletana" but it certifies by a "membership card" the professional capacity of the Pizza maker.
The Register will be promoted through the network of the AVPN and through the web site of the Association in a section where the professional resumes of the members will be displayed, as well as through newsletters and publications of the Association.
According to the founding principles of the True Neapolitan Pizza Association, and the principles of the Regulations (Il Disciplinare) of the True Neapolitan Pizza and gathering the professional experiences of members, the following qualifications were defined:
- a) Oven Operator (Addetto al Forno) / Pizza maker assistant (Aiuto Pizzaiolo)
who have been working continuously for at least two years in a raw, to support activities and to simplify the work of the main Pizza maker - namely: preparation of condiments, management and cleaning of the workbench, cooking the pizza and oven management - at pizzerias in Italy and/or abroad. This experience must be attested by a letter of recommendation from the employer and confirmed by passing an exam in the presence of the True Neapolitan Pizza Association Committee with a score of at least 75 points out of 100 points;
who have been working/worked continuously for at least one year at pizzerias in Italy and/or abroad, have attended the "Vera Pizza Napoletana" training course and passed an examination in the presence of the Committee of the True Neapolitan Pizza Association with a score of at least 75 points out of 100 points.
- b) Verace Pizza Maker (Pizzaiolo Verace)
May apply for membership in this section those, who have been working continuously for at least three years in a raw at pizzerias in Italy and/or abroad. This experience must be attested by a letter of recommendation from the employer and confirmed by passing an exam in front of the Committee of the True Neapolitan Pizza Association with a score of at least 75 points out of 100 points.
- c) Instructor Pizza Maker (Pizzaiolo Istruttore)
May apply for membership in this section, the True pizza maker (Pizzaiolo Verace) with a vocation for teaching and who have delivered at least 20 training sessions on behalf of the AVPN or have passed a qualifying examination for the training ability in the presence of an ad hoc Committee of the AVPN.