Cibotec Headquarters Cibotec is a family-run company specialized in the production of deep-frozen pizzas and doughs.
The company has been founded by 3 partners boasting a several years proven experience in the take-away sector and it has been working in the food industry since 1994.
In more than 14 years of experience, supplying supermarkets with national importance, pizzerias and structures belonging to the restaurant industry from the north to the middle of Italy, Cibotec has consolidated its position on the Italian market and now it distributes its products also abroad with weekly deliveries in many European countries.
The main business of the company is the production of high-quality deep-frozen pizzas and dough in balls.
The excellent quality of the products is due to the use of italian selected ingredients and to an effective and specific traditional processing technique.
Furthermore, the establishment is settled in an area near Treviso specifically chosen because of its natural features since it is rich in water-bearing stratums where the water is particulary fresh, crystal and of high-quality. This kind of water is, in fact, the essential and decisive element that makes a first-class dough for the pizza.
The company has been founded by 3 partners boasting a several years proven experience in the take-away sector and it has been working in the food industry since 1994.
In more than 14 years of experience, supplying supermarkets with national importance, pizzerias and structures belonging to the restaurant industry from the north to the middle of Italy, Cibotec has consolidated its position on the Italian market and now it distributes its products also abroad with weekly deliveries in many European countries.
The main business of the company is the production of high-quality deep-frozen pizzas and dough in balls.
The excellent quality of the products is due to the use of italian selected ingredients and to an effective and specific traditional processing technique.
Furthermore, the establishment is settled in an area near Treviso specifically chosen because of its natural features since it is rich in water-bearing stratums where the water is particulary fresh, crystal and of high-quality. This kind of water is, in fact, the essential and decisive element that makes a first-class dough for the pizza.