The inspiration for Tutta Bella Neapolitan Pizzeria stems from a passion for the authentic, fire-roasted pizzas born in Naples and found throughout Italy. For a century and a half, the pizza makers (or “pizzaioli” as they are known in their home town) of Naples have been producing unique, mouth-watering pizzas using the freshest ingredients available. It is estimated that nearly 7 million of these pizzas are produced in Italy every day.

Prior to opening Tutta Bella in January 2004, Joe Fugere, the owner, received his certification as a pizzaiolo and traveled to Naples to continue his training and refine his skills. Since the VPN regulations do not state that the pizza must be made in Naples, any restaurant in the world has the opportunity to receive the VPN certification mark provided that the production of their pizzas meets the Association’s strict requirements. To date, only a handful of pizzerias in the United States have chosen to do so – Tutta Bella Neapolitan Pizzeria is the first restaurant in the Northwest to receive the coveted VPN certification.

 

What is Neapolitan Pizza?

Naples is the birthplace of pizza and Neapolitan pizza captures the pure essence of simple and delicious Italian food preparation. The Associazione Verace Pizza Napoletana has determined that the VPN certification mark is reserved exclusively for those establishments whose pizzas fulfill the following standards:

Tomatoes & Flour

Ingredients:

• Flour – Tipo “00” (type 00) refers to a low gluten, silky flour that produces the famous soft crust familiar to all Neapolitans.
• Tomatoes – San Marzano tomatoes grown in only one place on earth – the rich volcanic soil in the shadow of Mt. Vesuvius. They are picked at their peak ripeness and contain a lower acid level and a natural sweetness that helps them to caramelize in the intense heat of the wood-fired oven.
• Cheese – only fresh mozzarella, whole milk “fior di latte” is permitted. This cheese was invented in Naples and has a rich, creamy texture.
• Herbs – fresh herbs are key toppings in the making of Neapolitan pizzas. Fresh basil is a required ingredient of the VPN Pizza Margherita.
• Water – the water used in Neapolitan pizzas is free of chemicals that can have a negative impact on taste and texture.
• Yeast – only natural, fresh yeast is permitted.

Production:

The pizza dough must be worked with the hands or with a mixer approved by the VPN Association. After rising, the dough must be shaped with the hands and without a rolling pin or any mechanical means.

Dough in VPN approved mixer

Cooking Method:

The oven must be a wood fired oven, structured in a bell shape, with the floor of the pizza oven constructed of stone at least five inches (13cm) thick and must be fired with wood and kindling. The cooking of the pizza must take place on the surface of the oven and not in any pan or container.

Fresh from the oven

The Finished Pizza:

The pizza should present the following characteristics: soft, well-cooked, fragrant. It should be enclosed in a high, soft edge of crust, with a micro-thin patina of crunch. It is not uncommon to find at least one flame-blackened blister on the “cornizione” (the rim).

Neapolitans eat their pizza “a libretto” meaning folded like a book, or with a knife and fork. Either way, you are sure to enjoy the delicious flavors of Naples.