ALVOR Pizzeria Pepperino

Italian Pizza Napoletana is a UNESCO immaterial gastronomic heritage since 2016.
The list specifies that any pizza called “Neapolitan” must be no more than 35 cm wide, with crust of up to 2 cm high, topped with canned tomatoes, mozzarella from Naples’ Campania region, oil and basil. The pizza must be be cooked in a wooden oven, and be elastic and soft.

- It must be made with San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius and Mozzarella Campana, the DOP Pizza should be made with buffalo mozzarella cheese, "Mozzarella di Bufala Campana" made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state. This mozzarella is protected with its own European Protected Designation of Origin.

- According to the rules proposed by the "Associazione Vera Pizza Napoletana", the genuine Napolitan pizza dough consists of wheat flour type 0 or 00, or even a mixture of both, Natural Neapolitan yeast or brewer's yeast, salt and water.
- The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire. When cooked, it should be soft, elastic, tender and fragrant.

- The original one is called Pizza Margherita, and it follows the essential rules for the ingredients, tomato, sliced mozzarella, basil and extra virgin olive oil, sometimes with a sprinkle of Parmesan Cheese on top. Other variants are:
- Pizza Marinara, which is made with tomato, garlic, oregano and extra virgin olive oil and Pizza Margherita DOP made with tomato, Buffalo Mozzarella from Campania, basil and extra virgin olive oil.
- The pizza napoletana is Traditional Speciality Guaranteed (TSG) product in Europe. The TSG certification attests that a particular food product objectively possesses specific characteristics which differentiate it from all others in its category, and that its raw materials, composition or method of production have been consistent for a minimum of 30 years.