On the 10th I posted here on pizza, especially Neapolitan pizza, where I quoted from Wikipedia:
Authentic Neapolitan pizza (pizza napoletana) is typically made with San Marzano tomatoes grown on the volcanic plains south of Mount Vesuvius, and mozzarella di bufala Campana made with the milk from water buffalo raised in the marshlands of Campania and Lazio. This mozzarella is protected with its own European protected designation of origin.
Then on the 16th, along came Nicholas Blechman (website here), the art director for the NYT Book Review, with a 10-panel piece “The Mystery of San Marzano”, in the Sunday Review about those tomatoes: it turns out that their name is protected in the E.U. too. The third panel:
(#1)
As Blechman notes in the sixth panel,
In the European Union, tomatoes can be labeled San Marzano only if they meet the stringent criteria of a government-approved consortium, or consorzio. Every detail is regulated.
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