{
  "url": "https://openlegislation.uk/eu-regulation-2010-97/annex-II/division-1/division-3/division-3.6",
  "json_url": "https://openlegislation.uk/eu-regulation-2010-97/annex-II/division-1/division-3/division-3.6.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/3.6",
  "kind": "division",
  "number": "3.6",
  "heading": "Description of the production method of the agricultural product or foodstuff to which the name under point 3.1 applies",
  "text": "The basic raw materials distinguishing ‘Pizza Napoletana’ are: common wheat flour, brewer’s yeast, drinkable natural water, peeled tomatoes and/or small fresh tomatoes (‘pomodorini’), sea salt or kitchen salt and extra virgin olive oil. Other ingredients which may be used in the preparation of ‘Pizza Napoletana’ are: garlic and oregano; ‘Mozzarella di Bufala Campana AOP’, fresh basil and ‘Mozzarella STG’.\nThe characteristics of the flour are:\n— W 220-380\n— P/L 0,50-0,70\n— Absorption 55-62\n— Stability 4-12\n— Value index E10 max. 60\n— Falling number 300-400\n— Dry gluten 9,5-11 g %\n— Protein 11-12,5 g %\nThe preparation of ‘Pizza Napoletana’ exclusively comprises the phases of work described below, to be carried out in a continuous cycle on the same commercial premises.",
  "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/3.6",
    "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."
}