We want our frozen pizzas to be the best you’ve ever had. Fresh like they’re served at a pizzeria. Only more authentically Italian. Think that’s a bit hard to swallow? With our passion, over a decade’s experience at our own wood-fired pizzeria and, above all, uncompromising quality standards, you’ll find it goes down a treat.
We want our frozen pizzas to be the best you’ve ever had. Fresh like they’re served at a pizzeria. Only more authentically Italian. Think that’s a bit hard to swallow? With our passion, over a decade’s experience at our own wood-fired pizzeria and, above all, uncompromising quality standards, you’ll find it goes down a treat.
Guido Haugg
Chief Sales Officer
Our pizza isn’t just delicious—it’s also sustainable. We make sure only tuna caught individually by hand goes on our Tonno e Cipolla. So there’s zero bycatch and overfishing. But lots of jobs on the Maldives.
Our salami leaves you with a big, fat grin. Why? Instead of the usual pork, ours is made from 100% regionally farmed beef.
Mushrooms from the can? Banned! We buy ours fresh daily from Munich’s Bayrische Pilzbörse and chop them ourselves on site. They’re what give our Prosciutto e Fungi pizza its incomparable flavour.
