3 JUN
valpizza acquisisce La Pizza +1

La Pizza+1 is the third add-on concluded by Valpizza, with Aksìa Capital V fund, after last November’s
acquisition of Megic Pizza, leader in the manufacturing of modified atmosphere (ATM) chilled pizzas, and the acquisition a few days ago of C&D, a leading company active in the production of finger food and single-
portion frozen specialities.

Founded in 1996 by Sante Ludovico and based in Gariga di Podenzano (Piacenza), La Pizza+1 carefully selects
premium ingredients for its products. Company items range includes, from traditional to organic, pizzas,
pinsas and focaccias both for retail market and professional use. Leader in the domestic market, thanks to its
strong relationships with main Mass Market Retailers and Food Service players, the company started
expanding internationally, supported by the optimisation of production processes.

Marco Setti, CEO of Valpizza commented: “This is a relevant acquisition with significant strategic potential
for the Valpizza family adding another important milestone to its growth path. We are proud to team up with
a leading player like La Pizza+1, which over the years had been able to innovate both in terms of product and
process, achieving results that will contribute to the success of the Group”.

26 MAY
Valpizza acquisizione Ghiottelli

Valpizza continues broadening product portfolio with a transaction
that strengthens company’s leadership in deep-frozen
finger food specialties and single-serve products sector.

With C&D acquisition, Valpizza continues pursuing the expansion strategy begun with the entry into the
company of Aksìa in July 2020, as well as consolidating its positioning into Italian and international markets
by expanding its portfolio with top-quality products that combine Mediterranean food tradition with modern food habits.

A family-run business, founded in 1993 in Capurso, Bari, by the Carbonara family – which has reinvested in
the Group – C&D offers a wide range of frozen deep-fried products, finger food and single-serve snacks for
Retail, Food Service and Street Food markets. C&D’s product portfolio includes panzerotti, calzoni, mini hot
dogs and other deep-fried frozen specialties, ready in few minutes, that are result of an accurate ingredients
selection. The company grew in recent years thanks to important partnerships with international players in
Food Service and Retail.

1 FEB
New XL formats for the whole family, the brand new PAN PIZZA  for your pan and much more!
We look forward to seeing you on 4 and 5 February at our virtual booth at PLMA live.
Our sales team will be happy to tell you about our novelties and our R&D team will be on hand to propose new products for your customers.
If cannot attend, please contact us HERE
19 JAN

Valpizza will be present at the Specialty food live edition on January 19th – 22nd 2021.
Meet us and discover all our new project.

 

17 NOV

This year too Valpizza attended the PLMA Food Show in Chicago, under the umbrella of the Italian Pavilion, at Booth F1707, bringing that kick of passion and Italian identity in the United States. Valpizza is grateful to those who gave a hand, but especially to those who took their time to stop by and learn a little more about us. Stay tuned for the next event…!

11 SEP

Pizza del Territorio has an irresistible fragrance of Emilia-Romagna. As everyone knows, pizza is Italy’s most world-famous product, and ours is made entirely in our region, in partnership with local businesses, in complete accordance with tradition.

Pizza del Territorio is made at Valpizza in the hills of Castello di Serravalle, not far from Bologna.

Drawing on more than twenty years’ experience in the sector, we skilfully blend the best, choice quality local raw materials: from Flours made by Molino Naldoni of Faenza using wheat grown exclusively for Valpizza to the Cervia Coarse Sea Salt that gives the dough a special flavour, to La Bondeno Tomato Pulp made from tomatoes grown near Ferrara and, to conclude, Valcolatte Mozzarella, made from milk from dairy farms in the Po Valley.

We make Pizza del Territorio in the traditional way: the day before production, we prepare the dough using only plain, natural ingredients (flour, water, oil, salt and yeast) and we allow it to leaven for 24 hours at controlled temperature and humidity. The day after we make the dough, we form it into pizza-sized balls and allow them to leaven some more before stretching them by hand.

Pizza del Territorio is also unique in shape: a hand-made thick country slice, stone-baked in a wood-fired oven and topped with tomato and mozzarella cheese. At home, you can cook it and heat it exactly as we supply it, or complete it with your own favourite ingredients, before or after cooking. It is a perfect cocktail nibble or snack, or even a great lunch or dinner!

24 AUG

We will have our own stand at the Chicago exhibition to be held from 18 to 20 November. Valpizza is now growing internationally at an exponential rate, thanks to the Italian-made quality and high-grade hand-processing for which Valpizza has always been famed, in Italy and worldwide.