{
  "url": "https://openlegislation.uk/eu-regulation-2010-97/annex-II/division-1/division-3/division-3.5",
  "json_url": "https://openlegislation.uk/eu-regulation-2010-97/annex-II/division-1/division-3/division-3.5.json",
  "legislation": "eur/2010/97",
  "legislation_title": "Commission Regulation (EU) No 97/2010 of 4 February 2010 entering a name in the register of traditional specialities guaranteed [Pizza Napoletana (TSG)]",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2010-97",
  "path": "annex/II/division/1/division/3/division/3.5",
  "kind": "division",
  "number": "3.5",
  "heading": "Description of the agricultural product or foodstuff to which the name under point 3.1 applies",
  "text": "‘Pizza Napoletana’ TSG is a round product baked in the oven with a variable diameter not exceeding 35 cm and a raised rim and the central part is garnished. The central part is 0,4 cm thick, with a tolerance of ± 10 %, and the rim is 1-2 cm thick. The overall pizza must be tender, elastic and easily foldable into four.\n‘Pizza Napoletana’ TSG is distinguished by a raised rim, a golden colour characteristic of products baked in the oven, and a tenderness to touch and to taste; by a garnished centre dominated by the red of the tomatoes, perfectly mixed with oil and, depending on the ingredients used, the green of the oregano and the white of the garlic; by the white of the mozzarella slabs which are laid either closer together or further apart, and the green of the basil leaves, which are lighter or darker depending on the baking.\nThe consistency of ‘Pizza Napoletana’ must be tender, elastic and easily foldable; the product is easy to cut; it has a characteristic, savoury taste given by the raised rim, which has a taste typical of bread which has risen and been baked well, mixed with the acidic flavour of the tomatoes and the aroma of the oregano, garlic and basil and the flavour of baked mozzarella.\nAt the end of the baking process the pizza emits a characteristic aroma which is deliciously fragrant; the tomatoes, which have lost only their excess water, remain compact and solid; the ‘Mozzarella di Bufala Campana AOP’ or ‘Mozzarella STG’ are melted on the surface of the pizza; the basil, garlic and oregano develop an intense aroma and do not look burnt.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2010/97/annex/II/division/1/division/3/division/3.5",
    "retrieved_at": "2026-11-01T14:50:56.594141+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}