{
  "url": "https://openlegislation.uk/eu-regulation-2010-97/annex-II/division-1/division-3/division-3.6/division-4",
  "json_url": "https://openlegislation.uk/eu-regulation-2010-97/annex-II/division-1/division-3/division-3.6/division-4.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/division/4",
  "kind": "division",
  "number": null,
  "heading": "Garnish",
  "text": "The ‘Pizza Napoletana’ is seasoned as follows:\nusing a spoon, place 70 to 100 g of crushed, peeled tomatoes in the centre of the disc of dough,\nusing a spiralling motion, spread the tomato over the whole central surface,\nusing a spiralling motion, add the salt to the surface of the tomato,\nin the same manner, sprinkle with a pinch of oregano,\nchop a peeled clove of garlic into thin slices and place them on top of the tomato,\nusing an oil dispenser with a spout and a spiralling motion, distribute over the surface area, from the centre outwards, 4 to 5 g of extra virgin olive oil, with a tolerance of + 20 %.\nOr:\nusing a spoon, place 60 to 80 g of crushed, peeled tomatoes and/or chopped small fresh tomatoes at the centre of the disc of dough,\nusing a spiralling motion, spread the tomato over the whole central surface,\nusing a spiralling motion, add the salt to the surface of the tomato,\nplace 80 to 100 g of sliced ‘Mozzarella di Bufala Campana AOP’ on the surface of the tomato,\nplace several fresh basil leaves on the pizza,\nusing an oil dispenser with a spout and a spiralling motion, distribute over the surface area, from the centre outwards, 4 to 5 g of extra virgin olive oil, with a tolerance of + 20 %.\nOr:\nusing a spoon, place 60 to 80g of crushed, peeled tomatoes at the centre of the disc of dough,\nusing a spiralling motion, spread the tomato over the whole central surface,\nusing a spiralling motion, add the salt to the surface of the tomato,\nplace 80 to 100 g of sliced ‘Mozzarella STG’ on the surface of the tomato,\nplace several fresh basil leaves on the pizza,\nusing an oil dispenser with a spout and a spiralling motion, distribute over the surface area, from the centre outwards, 4 to 5 g of extra virgin olive oil, with a tolerance of + 20 %.",
  "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/division/4",
    "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."
}