Archive for category: News
From August 31st to September 3rd 2021, Valpizza and C&D – Ghiottelli will be present at Cibus (Parma) to introduce new projects and products.
In order to welcome you in the best possible way, we will be more than happy to pre-schedule appointments and products tastings at our booth.
To set up an appointment please email email@example.com
Hall 3 Booth C 021, see you there!
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”.
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.
Valpizza will be present at the Specialty food live edition on January 19th – 22nd 2021.
Meet us and discover all our new project.
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…!
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!
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.