At La Pizzeria, we don’t just make pizza – we honor a process. Every base we create starts with purpose to preserve the craft of Italian baking, to use ingredients with provenance, and bring a real honest product to tables across Europe.

We work with local mills, farmers, and artisans – not because its trendy – but because it’s the right way.

Our dough is made slowly, hand stretched by people who know how flour should feel and baked on stone to lock in the taste and texture.

At la Pizzeria, sustainability is not a trend – it’s a commitment embedded in how and where we operate.

We source our key ingredients, including flour and seasonal vegetables from trusted producers in the Marche region and surrounding northern Italian regions.
This drastically reduces transport miles and supports regional local farming economics.

A closed loop Philosophy-Within the family group, “Punto Verde Food” plays a key role in suppling fresh ingredients to La Pizzeria. This creates a short and transparent supply chain and maintaining consistency and seasonality understanding.

We work with farms and suppliers who priorities sustainability and regenerative methods.
Beyond environmental impact, we believe in economic sustainability and keeping jobs, skills and production alive in regional Italy.

Certified and Export Ready– We hold BRC and IFS Certifications (AA Standard), FDA and Organic Certification alongside additional recognitions required across the many countries we currently export to.
Our processes are tightly managed to meet the demands of top tier food retailers.