Upon Italian request on 9 December 2009, the European Union granted Traditional Speciality Guaranteed TSG (Specialità Tradizionale Garantita STG) to safeguard traditional Neapolitan Pizza in particular to "Pizza Margherita" and "Pizza Marinara". The law specifies permissible ingredients and methods of processing. Only pizzas which follow these guidelines could be called traditional Italian pizzas at least in Italy.
There are three official pizza variations:
Pizza Marinara made with tomato, garlic, oregano and extra virgin olive oil;
Pizza Margherita made with tomato, sliced mozzarella, basil and extra-virgin olive oil;
Pizza Margherita Extra made with tomato, mozzarella from Campania, fresh basil and extra virgin olive oil.
Authentic Neapolitan Pizzas are made with local ingredients. San Marzano tomatoes grown on the volcanic plains to the south of Mount Vesuvius, and Mozzarella di Bufala Campana, made with 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.
During the 20th century pizza became an international food with widely varying toppings. Pizza must be baked in a stone oven with an oakwood fire. Neapolitan Pizza captures the essence of simple and delicious Italian food. It should be crispy, tender and fragrant when cooked.