With 80% of sourdough starter, a typical Neapolitan edge and a careful ...
Modern technology enables us to apply toppings to our products automatically or by the skilled hands of our specialized operators (...)Discover more
The dough is left to leave for 24h in a special cell using an exclusive technique that guarantees constant electronic control (...)Discover more
One of the most distinctive features of Valpizza products: it ensures a higher crust, according to the best Italian pizza tradition.Discover more
Our pizzas are baked on refractory stone in a wood-fired oven that uses state-of-the-art technology. (...)Discover more