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!