To eat an authentic Neapolitan pizza in Naples there is a precise address is that of Casa De Rinaldi in the upper district, local historian led by Salvatore de Rinaldi and his Christian son. The venue has been referred to by over 600 pizza makers affiliated with the AVPN, the True Neapolitan Pizza Association, at the end of about a month of voting in the contest organized by the AVPN. Salvatore de Rinaldi is master pizza maker for the AVPN for which he has always been involved in training courses for young pizza makers, for consultancy all over the world and for events. His son Cristiano follows in his father's footsteps, consecrating himself year after year as the best promising young pizza maker, already engaged in various consultancy roles in Europe.
The title therefore remains in Naples, the homeland of real pizza, with Casa de Rinaldi adding its name to that of illustrious predecessors such as Enzo Coccia of "La Notizia" in 2014, Ciro Salvo of "50 Kalò" in 2019 and Attilio Bachetti of “Pizzeria da Attilio” in 2021.
The original contest of the AVPN: the pizza makers judged by their colleagues of the Association
“Best AVPN Pizzeria is a unique competition in the world – explains Antonio Pace, President of the Verace Pizza Napoletana Association – with the pizza makers judged by their colleagues, through very specific criteria which obviously have the quality of the product as a basis but which take into account many other elements such as creativity, service, combinations, the aesthetics of the place. Obtaining this award really means entering the elite of pizza in the world".
Therefore, the joy of the owners who discovered, only at the last second, that they had been proclaimed the winner of the contest was more than justified. "It is an immense emotion - say Salvatore and Cristiano de Rinaldi - a recognition that rewards years of work and sacrifice and that in some way attests to the goodness of our path and our choices, always based on the search for quality and attention to our customers. And it is wonderful to receive this award from the hands of President Pace of AVPN, an association that has always represented a precise point of reference for all of us”.
Also in these days the Association has made public the data of a double poll which offers a sharp photograph of the state of health of the world of pizza. "Double" as AVPN submitted its questionnaire to hundreds of its affiliates and, at the same time, addressed a large audience of enthusiasts through social networks.
For the two parties, with almost the same percentage (76.6% for pizza makers, 78% for customers) to be the product is fundamental. Different perceptions when other elements are taken into consideration. The aesthetics of the place is essential for just 2.13% of pizza makers while it rises to 7% for consumers. Which they reserve just 9% for the quality of the service against 15% in the opinion of the owners.
In terms of promotion, pizza makers have no doubts and rely on social media with as much as 91.49%. The primary target is made up of groups of friends (53.19%) but it also remains a point of reference for families (36.17%), much less for couples (4.26%) and for business meetings (6.38%). Saturday triumphs as the day of maximum turnout (70.21%).
On the consumer side, for over 70% the pizzeria remains a safe destination for an evening with friends or family (71%). 46% pay close attention to the cleanliness of the restaurant, 26% pay attention to waiting times while 21% let themselves be seduced by the quality of the service in the dining room. The choice is often conditioned by word of mouth: 41% of consumers rely on the advice of friends and acquaintances, while 26% carefully browse social networks. Guides, trip advisors and blogs make up an interesting 33%.
AVPN survey: Margherita triumphs over all with a very large majority
On the challenge between traditional pizza and new versions, the public has no hesitation: the ideal pizzeria is the one that offers Neapolitan pizza, with a majority of 90%, which leaves no room for doubt and with the Margherita tops the list of preferenThat.
Another relevant data is that relating to the frequency of the evenings in the pizzeria: the 49% of respondents settle on as many as four times a month, 29% between two and four, 19% allow themselves one evening a month. The survey was one of the topics explored during the award ceremony but certainly not the only one, given the particular moment the sector is experiencing.
Finally, the news of the decision of the European Union to register the Neapolitan pizza among the TSG (Traditional Specialties Guaranteed) with reservation of name has gone around the world. In practice, the law sanctions the prohibition of using the term "Neapolitan pizza" where the product does not comply with the production regulations registered under the STG brand.
“It is a complex question – comments Antonio Pace – which requires the right insights that allow everyone, us pizza makers first, to fully understand its scope and meaning. The delicacy of the topic bears witness to the fact that after publication in the Official Journal of the European Union there have been many declarations, often contradicting each other. Which must be studied carefully to examine all the implications, avoiding that gray areas remain that offer the side to different interpretations”.
