Italy has put together a series of rules to define what makes a true Neapolitan pizza. Two comments to article and rules. Given the article title ("Italy mulls pizza protection law") you'd be excuse to think these rules concern pizza making in general. They are instead intended to protect the classic Neapolitan pizza production style. While I'm all for protecting typical local products like wine or cheese I'm not really sure the same applies to recipes. I'm quite sure that even between the pizza makers who put together the rules a certain degree of recipe freedom exists. The Neapolitan style sure exists and some guidelines on how to achieve such a result are welcome, but rules? Not being very familiar with laws and the like, I haven't managed to understand if these rules are intended as something intended to certify "real Neapolitan pizza" or as a tool to prevent others from calling their pizza Neapolitan. I see no problem with the former but can't really imagine the latter.