Olimpiadi Vera Pizza Napoletana

OLIMPIADI
VERA PIZZA
NAPOLETANA

8-10 July 2019, Naples

AVPN - Associazione Verace Pizza Napoletana

Regulation
Vera Pizza Napoletana Olympic Games 2019

The Associazione Verace Pizza Napoletana guarantees the transparency of the competition and the respect of the rules mentioned below, and it reserves the right to exclude those participants who do not respect these rules.

Index


WHO CAN PARTICIPATE

Only AVPN members (Pizzeria owners and/or employees, as well as members of AVPN Register of Pizza-makers) can enroll in the categories Vera Pizza Napoletana, Gourmet, Gluten Free, Deep-fried and Mastunicola. Each participant can select up to 2 categories.

Those pizza-makers who are not AVPN members and who have not turned 35 yet (attested by a valid ID) can enroll in the “Under 35” category. In order to participate, the Under 35 pizza-makers must be presentedby companies that are sponsoring the event, by AVPN trustees or must be winners of national and international selections.

Participants must enroll after completing the electronic form on the official event website olimpiadi.pizzanapoletana.org, by email to olimpiadi@pizzanapoletana.org or by fax to +39.0814201205.

Participants must be, at least, 16 years old.

During the competition, participants must not provide any type of professional and/or non-professional service to any company that sponsors the event.

Each participant represents their country of origin or the country where the participant works.

The enrollment deadline is Thursday 4th July 2019 at 12:00 (UTC+1).

The AVPN reserves the right to close the enrollment process when the maximum limit is reached.
The maximum limit is n. 100 participants for “Vera Pizza Napoletana”, n.25 participants for “Deep-fried”, n. 50 participants for “Gourmet”, n. 25 participants for “Mastunicola”, n. 25 participants for “Gluten Free” and n. 50 participants for “Under 35”.


THE GAMES

The Olympics consist of 5 disciplines, one for each Olympic circle:

1) Vera Pizza Napoletana (according to the ancient tradition)
Pizzas must be done according to AVPN Regulations, therefore they are restricted to Margherita Verace and Marinara. Peeled tomatoes, fresh tomatoes or a mix of fresh and peeled tomatoes can be used.

2) Gourmet Pizza (innovation of tradition according to AVPN Regulations)
Neapolitan Pizza topped with ingredients acknowledged by International Gastronomy and chosen by participants.

3) Gluten Free Pizza
Made exclusively with agglutinated dough and topped with ingredients acknowledged by International Gastronomy and chosen by participants.

4) Deep-fried Pizza
Neapolitan pizza dough filled or topped after frying. Toppings or ingredients must respect the rules of International Gastronomy.

5) Mastunicola (disc of dough with lard or EVO oil, basil, cacio and pepper)
A typical Neapolitan pizza that enriches the dough. Prepared as a focaccia and topped with lard or extra virgin olive oil, cacio (typical grated cheese by sheep, goat or cow milk as well as by a mix of different types of milk). Fresh pepper and basil are allowed.

A distinct competition is organized for non-members Under 35 who will compete in the “Vera Pizza Napoletana”.


CLOTHING

Clothes provided: t-shirt, apron, neckerchief, hat, twill and shopper. Participants must wear uniforms provided by AVPN.
Participants are not allowed to wear uniforms and/or accessories with other company trademarks.


TECHNICAL EQUIPMENT

Participants can use a special spatula provided by AVPN (optional use). The organization provides the equipment for making the dough by hand (bowl, scale and precision scale, graduated jug etc.), for the preparation and cooking of pizzas (oven, peels, counter, fryer etc.).

Participants will have to bring their own bowls, containers and materials to manage the toppings.


INGREDIENTS EQUIPMENT

The organization will provide peeled tomatoes, oil, buffalo mozzarella from Campania and Fiordilatte that participants can select and use at their discretion after notifying AVPN during the enrollment.
Participants must use flour provided by the organization and are not allowed to use flour provided by companies that are not sponsors of the Olympics, under threat of disqualification.
Participants shall provide all extra ingredients not mentioned above, and will be responsible for preparing and arranging on the counters the ingredients provided by the organization.
Advertising and/or exposing trademarks of products other than the sponsors’ is strictly forbidden.


COSTS

Enrollment fee for the two categories chosen by participants is € 50.00 paid by 31 May 2019. However, starting from 1 June 2019 the fee will be €75.00. Enrollment is on a space-available basis.


JURY AND EVALUATION

The Oven Judge establishes and regulates the participants’ access to the competition, ensures that no irregularities are committed during the preparation and that counters get cleared at every pizza-maker shift. The Oven Judge also assigns the first set of scores in the technical form.
It is mandatory not to wear any jewelry, bracelets, rings and watches. The oven judge also monitors and verifies compliance with the rules: participants will receive penalties, which can also became cumulative, in case of infringement of rules (no hat, incomplete and/or unkempt uniform, presence of jewelry, bracelets, watches and rings, for instance).

”Porta Pizza” takes pizzas from the "competition field" to the jury while preserving the anonymity of pizza makers.

The Jury consists of a minimum of 3 to a maximum of 5 jurors, depending on the competition, and it is in charge of completing the evaluation forms. The jury's decisions are indisputable. The number of juries selected depends on the number of participants in the competition.

Technical Form: Scores (expressed as 100/100) are obtained by the sum of both the jury’s and the Oven Judges’ forms. For some competitions there is a different technical form with scores equally expressed as 100/100.

Rankings for the different categories are calculated through the arithmetic average of all the technical forms filled by the jurors for each pizza maker, and are expressed as 100/100.

Olympic medalists: there will be another classification in which medals (gold, silver, bronze) will be displayed for each country. The 3 best countries with the highest number of gold medals will be awarded (in case of an equal number of gold medals, the highest number of silver and bronze medals will be taken into account).

Claims: the opinion expressed by the jury through the evaluation technical form is indisputable. Video recordings and/or any other type of material/evidence cannot be provided to file a claim. Possible claims can be submitted to the Olympics Organization in writing, no later than 7 days after the closing of the event, starting from the very first day after the closing. Acceptance of the claims does not imply a review of the jury's decisions.
At the end of the event, starting from Monday 16thof July 2019, each participant will have access to the technical forms at the AVPN office. The technical forms shown to the participants will guarantee the anonymity of the jurors.

Ex aequo Cases: In case of equal scores, all the participants with the same score will be awarded the corresponding ranking position.

Publication of the results: Results will be displayed and communicated at 20:30 on the 10th of July 2019. Under no circumstance partial or final results will be accessible before 10 July 2019. The rankings for the first three classified will not be announced until the final award ceremony.


GENERAL RULES OF COMPETITION

  • The dough must be made by hand by the competitors directly on site in a temperature-controlled preparation room. Processing must take place according to the AVPN’s Regulations, under threat of disqualification. A container for the dough will be provided by the organization. The participant is responsible for looking after the dough they have made.
  • The competition judge announces the order of participation and the timetable of each individual performance. There may be slight variations within the deadlines set by the AVPN International regulations for the leavening of the dough.
  • The participants must respond to the call of the technical manager of the competition. At the third call without an answer, the technical manager disqualifies the absentees.
  • For the preparation of pizza, participants have a maximum time of 8 minutes that will start from the assignment of the oven. The participants have to prepare pizza without the help or assistance of anybody (under threat disqualification) except for the oven assistant assigned by AVPN who can exclusively hold the peel.
  • In case of a mistake in the making of pizza, the participants have the right to make a second attempt (while still respecting the allotted time). If the second attempt is also unsuccessful then the participants are eliminated from the competition.
  • The competition judges ensure that each participant finishes the composition, diligently removes all the tools and ingredients and carefully clears the area used, so that the next participant can also use it.
  • The presentation of pizza must be anonymous, according to the assigned number and won't be admitted any particular signs or attitudes that can, in any way, allow the identification of the pizza-maker, under threat of disqualification.
  • The organization reserves the exclusive advertising, promotional and image right regarding the participants of any competition category for a year, as well as the unlimited use of photographic material, videos and /or the like without involving the participants themselves.
  • The organization reserves the right to make any changes to improve the event itself.


AVPN - Associazione Verace Pizza Napoletana ORGANIZATION
Associazione Verace Pizza Napoletana
Via Capodimonte 19a
80131 Napoli - ITALY
C.F./P.IVA: 07801000634

Tel/Fax: +39 081 420 12 05
(Monday-Friday 10:00-13:30/15:00-18:00)

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