News
31/05/2023
As a chef, constantly seeking new and exciting additions to your menu is essential to delighting your customers and keeping them coming back for more. Look […]
02/05/2023
If you're looking to elevate your pizza menu to new heights, look no further than the PizzaSi Academy. Our team of experienced chefs is here to […]
27/04/2023
Pizza a la pala, also referred to as pizza by the slice, is an Italian street food that has gained significant popularity worldwide. Our A la […]
04/04/2023
Fusion flavours - What is it? Fusion cuisine is a culinary style that combines elements of different culinary traditions to create new and exciting flavour combinations. […]
27/03/2023
Made by chefs for chefs As a busy chef, time is of the essence. You need to deliver high-quality dishes quickly and efficiently to keep your […]
17/03/2023
The astronishingly light, crispy and airy base Pinsa Romana topped with Ricotta cheese, Bresaola and Basil pesto What is Pinsa Romana? Pinsa is your healthier alternative, […]
08/03/2023
At our production site in San Severino, Italy, we use a preferment called biga as our natual sourdough starter. To ensure that we maintain our high […]
24/02/2023
Because of Real Bread week we wanted to give you a specific insight into our range of speciality breads. Focaccia - Real bread week Our mega […]
10/02/2023
Our PizzaSi Benelux crew had another successful exhibition; Horecabeurs on the Belgian coast. With Lingier in Ostend, our distributor on the wonderful Belgian coast, we are […]
