Started in 2022 in Mumbai, Si Nonna’s has gradually become a promising artisanal pizza chain with its soft, chewy crusts and blistered edges winning fans from Delhi to Bengaluru. Now, the homegrown brand has added serious Italian credibility to its name. Si Nonna’s has become the first pizzeria in India to receive certification from the Associazione Verace Pizza Napoletana (AVPN) — the global authority that protects and promotes the true Neapolitan pizza.
Founded in Naples in 1984, AVPN’s mission is simple: to ensure that “la vera pizza napoletana”, the real Neapolitan pizza, stays faithful to centuries-old tradition. The certification is shared by fewer than 1,200 pizzerias across 62 countries.
“This certification signifies immense value to us,” says Massimo Verzini, Executive Chef at Si Nonna’s. “It’s not just a label, it’s a commitment to deliver authentic Neapolitan-style pizza, made with mother dough and prepared exactly as it’s done in Naples.”
What makes a Neapolitan pizza?
The Neapolitan pizza — or pizza napoletana — is where it all began. Born in 18th-century Naples as the food of the working class, it was fast, simple, and bursting with flavour. Its beauty lies in restraint: a soft, elastic dough made with just type 00 wheat flour, yeast, water, and salt; San Marzano tomatoes grown in volcanic soil; and creamy mozzarella, preferably from buffalo milk.
Baked in a wood-fired oven at 430–480°C for barely 90 seconds, the result is unmistakable — a light, airy crust, charred in spots, with a thin, tender centre. Italians call it “la vera pizza napoletana”, the true pizza of Naples.
“A true Neapolitan pizza is defined by its dough and cooking,” says Antonio Pace, AVPN’s founder and president. “The structure must be thin at the centre, with a raised crust (cornicione) and soft, foldable consistency. Many go wrong by overloading toppings that contradict its salty nature, such as fruit (especially pineapple) or deviating from the strict rules governing the dough and cooking method. Its simplicity is its soul.”
The Neapolitan pizza was born in 18th-century Naples as the food of the working class. (Source: Express Photo)
The art of the pizzaiuolo — Neapolitan pizza-making — was added to UNESCO’s Intangible Cultural Heritage list in 2017. The recognition wasn’t just about food, but about preserving a craft passed down through generations. In Naples, making pizza is ritual — precise movements, respect for ingredients, and an unspoken philosophy of humility and togetherness.
“Over time, we realised that Neapolitan pizza connects people across cultures,” said Pace. “It’s not just food, it’s a shared social experience. By expanding AVPN’s reach, our goal was to create a global network of pizzaiolos who understand and respect these traditions.”
Inside Si Nonna’s kitchen
Founded by Ayush Jatia, the pizza dough at Si Nonna’s follows the AVPN rulebook to the letter. “We use only four ingredients: flour, water, our active starter (mother dough), and salt,” says Verzini. Local ingredients are used wherever possible, but certain essentials still come from Italy: “We directly source items like Pelati tomatoes, extra virgin olive oil, olives, artichokes, and Kalamata olives.”
For Verzini, the real challenge lies in balancing authenticity with Indian palates. “Our dough and process are 100 per cent authentic, but we allow flexibility with toppings,” he says. “Authenticity isn’t about the toppings, it’s in the dough. Still, we adapt flavours Indians love, like chicken, but always prepared with Italian herbs such as rosemary, thyme, and garlic.”
AVPN, too, welcomes this balance. “Pizza has become a universal language,” says Pace. “We accept innovation as long as it honours tradition. In recent times, we’ve even approved certain gas and electric ovens that replicate wood-fired performance. No matter how it is styled, its authenticity must always lie in its roots — the dough, the method, and the soul of Naples.”
So how did Si Nonna’s earn this rare badge of authenticity? It began with a serendipitous meeting in January this year. “We met Chef Massimo at a food fair,” recalls Pace. “His passion and technical understanding were evident. When he described their dough fermentation process, I realised Si Nonna’s already embodied our philosophy.”
From there, AVPN’s trainer Giovanni visited India to evaluate and guide the team through each step of the certification process, from dough texture and fermentation to baking and final presentation. Only after extensive evaluation did the association grant Si Nonna’s its seal of authenticity.
“This certification is a milestone not just for Si Nonna’s but for India,” says Pace. “It places the country on the global map of authentic Neapolitan pizza-making.”
But the certification isn’t permanent, it’s earned and maintained. “We monitor our members continuously,” explains Pace. “If a pizzeria changes its process or quality, we withdraw the label. We even have 5,000 global ‘Friends of Vera Pizza Napoletana’ who alert us if they spot inconsistencies.”
To AVPN, authenticity is as much about spirit as skill. “Neapolitan pizza isn’t just a dish; it’s a way of life,” says Pace. “It brings people together. Through AVPN, we ensure that wherever it’s made, it keeps the same soul that was born in Naples over 250 years ago.”
Si Nonna's began as a cozy neighbourhood pizzeria in Kamala Mills, Mumbai. (Source: Express Photo) 
The Neapolitan pizza was born in 18th-century Naples as the food of the working class. (Source: Express Photo)
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