In Crust We Trust: How Si Nonna’s Earned Its AVPN Badge of Honour

When Naples Met Mumbai
If pizza were a religion, Naples would be its holy land, and Si Nonna’s just earned its place among the saints. Our favorite Indian pizzeria recently joined an elite global club after receiving certification from the Associazione Verace Pizza Napoletana (AVPN), the international authority that safeguards authentic Neapolitan pizza. From the fermentation of the dough to perfection in the wood-fired oven, Si Nonna's has proved that Italian craftsmanship does have a place even amidst India's tropical chaos.

It all began when Antonio Pace, President and Founder of AVPN, first met Chef Massimo Verzini, Si Nonna’s Executive Chef, at an international fair. “When I first met Chef Massimo and his team, their passion for true Neapolitan pizza was evident,” Pace recalls. “What impressed us most was their genuine respect for authenticity and mastery of the Neapolitan method.”

The Slice That Won Naples Over
When the AVPN team visited Si Nonna’s Mumbai outlet, they were in for a delicious surprise. “Their dough stood out for its texture, flavour, and precision, fully aligned with AVPN standards,” says Pace. “They have remained faithful to tradition while thoughtfully adapting toppings to suit the Indian palate. When we tasted their pizza in Mumbai, it was nearly identical to what you would find in Naples- authentic, balanced, and made with heart.”

For Chef Massimo, the certification wasn’t about reinventing pizza but refining the process down to its purest form. “The challenge was not about drastically adapting to Indian ingredients,” he explains. “It was about perfecting the technique- the dough-making, the fermentation, the balance. The transition to the authentic Neapolitan method meant focusing on every detail, from hydration levels to fermentation time.”

Keeping It Consistent, One Crust at a Time
As Si Nonna’s expands across cities, maintaining authenticity is a full-time mission. “We deploy a strict, multi-layered quality control strategy,” says Chef Massimo. “Dedicated trainers in each city report directly to me. I personally conduct daily quality checks across all outlets, focusing on the dough, especially the mother dough, which dictates the proper, slightly acidic fermentation required for authentic Neapolitan pizza.”

The AVPN certification isn’t a one-time achievement. “The certification isn’t a trophy to be displayed, it’s a commitment to uphold,” Pace emphasizes. “The plate itself belongs to the Association. If the product changes, we remove the label. We even have 5,000 ‘Friends of Vera Pizza Napoletana’ globally who alert us if they find inconsistencies.”

Beyond Pizza: The Italian Spirit Lives On
With 38 outlets and counting, Si Nonna’s isn’t stopping at pizza. Their Italian desserts are crafted with the same dedication. “Our Tiramisu, for example, is prepared with the same commitment to authenticity as our pizza,” says Chef Massimo. “Every component matters; it’s all about respecting the original technique.”

A Benchmark for India’s Culinary Future
Si Nonna’s success goes beyond global recognition. “It sets a benchmark for quality and authenticity in India,” Pace notes. “It proves that Indian restaurants can meet international standards while maintaining their own identity.”

From Naples to Mumbai, Si Nonna’s story is a delicious reminder that when tradition meets passion, even across continents, perfection can rise from the dough.