Pizza Accolades

Pizzeria 22, Cornuto Get Neapolitan Pizza Certification

Seattle already has more VPN-certified pizzerias than any other American city. Here are two more.

By Allecia Vermillion January 24, 2013

Attesta. Photo via Pizzeria 22's Facebook page.

Two more local pizzerias have received their certification from the Associazione Verace Pizza Napoletana, the international arbiter of authenticity when it comes to the thin-crust, wood oven-blistered pizzas that originated in Naples centuries ago.

Cornuto in Greenwood and Pizzeria 22 in West Seattle became the 429th and 430th pizzerias in the world with this certification (and the 11th and 12th in Seattle). Basically it’s assurance that a team of hardcore pizzaioli have scrutinized an establishment’s ingredients, dough, technique, crust, and margherita and marinara pies and deemed them reflective of how things have been done in Naples since the seventeenth century.

Pizzeria 22 and Cornuto may be across town from each other, but their common thread is Via Tribunali owner Mike McConnell. He owns Cornuto and is a silent partner at Pizzeria 22, where owner Cary Kemp says he learned to appreciate the simple glory of a Neapolitan pie nine years ago, when he put in a stint at Pizzeria Sorbillo in Naples. The acclaimed Italian pizza shop is located at 32 Via dei Tribunali, and where McConnell found the naming inspiration for his local string of pizzerias.

Kemp worked at a few Via Trib locations, then built two mobile wood-fired pizza ovens and founded Inferno catering before opening his place in West Seattle. While the pizza-making techniques may be old school, these days the VPN will scrutinize photos and even videos to make sure applicants are using the proper type of flour, heating their ovens just right, and slapping the dough properly.

Seattle has more VPN-certified pizzerias than any other American city, including all the Tutta Bella and Via Tribunali locations, Pizzeria Pulcinella, and Ristorante Piccolinos, in addition to the two newcomers.

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