How does the processing technique happen?
The preparation and the processing of the ingredients are relayed to a careful staff prepared to handle modern and awarded machines used by the company for its production. The cooking is made using a stone oven and the quick deep-frozen procedure is obtained by a mechanic system.

What are the production stages?
All the staff look after every single stage of the processing (storage of the raw matter, ingredients dosage, preparation of the final product and preservation of the products before their distribution) strictly following the hygienic, security, quality and traceability rules requested by the HACCP system (Hazard Analisys and Critical Control Point according to the D. Legislative Decree n. 155/97 and succeeding changes).

How are our products processed?
Pizzas, produced in different varieties of classic tastes (Margherita, Prosciutto e Funghi, Speck e Brie, Zingara, Tonno e Cipolla, Tonno, Diavola, Capricciosa etc…) and the dough in balls are deep-frozen by a modern blast chiller that lowers the temperature below zero very quickly, avoiding the formation of ice crystals inside of the packaging and allowing a perfect preservation of taste and fragrance.

How are pizzas packaged?
Our pizzas are packaged in single flow-pack packagings made with a coextruded material for food then labelled by an automatic procedure. We have a widespread distribution network that makes use of specialized means of transport for deep-frozen products able to maintain the right temperature requested. In Europe and Italy we plan weekly deliveries by a courier for minimal quantity of 1 Pallet.

How to preserve them?
In the deep-freeze at -18° C (****) or (***), standing at the sell-by date. At -12° C (**) for a month. At -6° C (*) for a week. In the fridge it has to be eaten within 24 hours from the defrosting. In the icebox it has to be eaten within 3 days. Once defrosted, the product cannot be frozen another time. Avoid to put the products in direct sunlight.

What is the natural rising?
The most common yeast is Saccharomyces cerevisiae, used for thousands of years for wine, beer and bread production. This kind of yeast, in the absence of oxygen, produces energy through the sugars fermentation, a process that generates carbon dioxide and ethanol. During the rising of the pizza with natural rising agents, the carbon dioxide swell the dough and the alcohol (ethanol) evaporates.

Which ingredients are used?
Among the main ingredients there are: fluor type “0”, water, salt, extra virgin olive oil, brewer’s yeast, tomato sauce, mozzarella and other ingredients like ham, mushrooms, fresh vegetables, different kind of cheeses (grana, blue cheese, Emmental or similars), salami, würstel, olives, capers, artichokes, etc…

DATA-SHEET FOR THE PRODUCT USE

OVEN TYPE	EMPLOYMENT	PRODUCT TYPE	OVEN TEMPERATURE	TIME
Microwave oven	Remove the pizza from the envelope and put it in the oven. In the microwave oven it is requested the use of the crisp pan that must be preheating according to the power of the oven.	Pizza margherita 400 gr.	W 750	4/5 MIN
Electric oven	Remove the pizza from the envelope and put it in the preheated oven for 3 or 4 min., then serve.	Pizza margherita 400 gr.	250° C	3/4 MIN
Stone oven	Remove the pizza from the envelope and put it in the oven. Once leant on the stone, don’t change its position, only turn it once. .	Pizza margherita 400 gr.	350°C	3 MIN
Fan oven	Remove the pizza from the envelope and put it in the preheated oven for 2 or 3 min., then serve.	Pizza margherita 400 gr.	300°C	2/3 MIN
Oven with heat lamps	Remove the pizza from the envelope and put it in the oven for 3 min., then serve.	Pizza margherita 400 gr.	400°C	3 MIN
Static	Remove the pizza from the envelope and put it in the preheated oven for 2,5 min., then serve.	Pizza margherita 400 gr.	380° C	2,5 MIN

Data above are approximate: time for baking and heating can be subject to changes.