100% Italian Fresh Baked Goods.
Pizza HORECA’s baked goods linea fresco +4°C are ready to be seasoned and baked.
Long shelf-life and the absence of preservatives and 100% italian ingredients are the main strength of our products.
Customization is our strength.
We are ready to satisfy all the customer needs about taste, texture and
crunchiness! Dimensions and thickness are not obstacles but
an opportunity for us. We adapt our goods to the entire market supply.
PIZZA BASES
Wheat Flour Pizza Base
Wheat Flour Pizza Base is totally handmade with 100% italian ingredients. Pizza Base is easy and quick to cook. Pizza Base is the definitive solution to feel the original italian pizza taste in few easy steps. No added preservatives and artificial aromas.
- 48 hours leavening.
- Cooking: 4 minutes in oven.
- Baking Temperatures: Top: 662°F Bottom: 482°F Or just: 536°F.
- Diameter: 28 or 30 cm
- Shelf-life: 60 gg
SEASON IT AS YOU WANT!
Wheat Flour Pizza Base lends itself to any use and satisfies even the most demanding palates. Made entirely with italian ingredients, Wheat Flour Pizza Base has risen 48 hours and the addition of sourdough makes it tasty and easlily digestible.
A delicious Margherita or a refined gourmet recipe? Have fun seasoning it as you want and make your customers happy.
Wheat Flour Pizza Base
Wheat Flour Pizza Base is totally handmade with 100% italian ingredients. Pizza Base is easy and quick to cook. Pizza Base is the definitive solution to feel the original italian pizza taste in few easy steps. No added preservatives and artificial aromas.
- 48 hours leavening.
- Cooking: 4 minutes in oven.
- Baking Temperatures: Top: 662°F Bottom: 482°F Or just: 536°F.
- Diameter: 28 or 30 cm
- Shelf-life: 60 gg
SEASON IT AS YOU WANT!
Wheat Flour Pizza Base lends itself to any use and satisfies even the most demanding palates. Made entirely with italian ingredients, Wheat Flour Pizza Base has risen 48 hours and the addition of sourdough makes it tasty and easlily digestible.
A delicious Margherita or a refined gourmet recipe? Have fun seasoning it as you want and make your customers happy.
Durum Wheat Semolina Pizza Base
Durum Wheat Semolina Pizza Base is totally handmade with 100% italian ingredients. It is hand-stretched after a prolonged leavening (24 hours). Durum Wheat Semolina Pizza Base is made with 100% durum wheat semolina form Apulia. It is easy and quick to season and cook. No added preservatives and artificial aromas.
- 24 hours leavening.
- Cooking: 4 minutes in oven.
- Baking Temperatures: Top: 662°F; Bottom: 482°F. Or just: 536°F
- Diameter: 28 or 30 cm
- Shelf-life: 60 gg
AN EXTRA TASTE FOR YOUR CLIENTS
Expand the selection of your pizzas with a tasty and consistent dough. This Durum Wheat
Semolina Pizza Base is a delight to be enjoyed for a special dinner or a delicious appetizer.
Durum Wheat Semolina Pizza Base
Durum Wheat Semolina Pizza Base is totally handmade with 100% italian ingredients. It is hand-stretched after a prolonged leavening (24 hours). Durum Wheat Semolina Pizza Base is made with 100% durum wheat semolina form Apulia. It is easy and quick to season and cook. No added preservatives and artificial aromas.
- 24 hours leavening.
- Cooking: 4 minutes in oven.
- Baking Temperatures: Top: 662°F; Bottom: 482°F. Or just: 536°F
- Diameter: 28 or 30 cm
- Shelf-life: 60 gg
AN EXTRA TASTE FOR YOUR CLIENTS
Expand the selection of your pizzas tasty and consistent dough. This Durum Wheat Semolina Pizza Base is a delight to be enjoyed for a special dinner or a delicious appetizer.
Whole Wheat Flour Pizza Base
Whole Wheat Flour Pizza Base is totally handmade with 100% italian ingredients. It is hand-stretched after a prolonged leavening (24 hours). Whole Wheat Flour Pizza Base comes with 100% real Whole Wheat Flour made in Italy. This Pizza Base looks great and it’s very tasty and crunchy. Rich in fiber. No added preservatives and artificial aromas.
- 24 hours leavening.
- Cooking: 4 minutes in oven.
- Baking Temperatures: Top: 662°F; Bottom: 482°F. Or just: 536°F
- Diameter: 28 or 30 cm
- Shelf-life: 60 gg
FIBERS AND TASTE
Who says that to eat healthy you have to give up taste has never tried this Pizza Base. A unique consistency to support any kind of flavor and seasoning. The Chiarazzo quality with the addition of sourdough. A perfect solution for those who want to offer to clients a solution to combine tastiness with fitness and health needs.
Whole Wheat Flour Pizza Base
Whole Wheat Flour Pizza Base is totally handmade with 100% italian ingredients. It is hand-stretched after a prolonged leavening (24 hours). Whole Wheat Flour Pizza Base comes with 100% real Whole Wheat Flour made in Italy. This Pizza Base looks great and it’s very tasty and crunchy. Rich in fiber. No added preservatives and artificial aromas.
- 24 hours leavening.
- Cooking: 4 minutes in oven.
- Baking Temperatures: Top: 662°F; Bottom: 482°F. Or just: 536°F
- Diameter: 28 or 30 cm
- Shelf-life: 60 gg
FIBERS AND TASTE
Who says that to eat healthy you have to give up taste has never tried this Pizza Base. A unique consistency to support any kind of flavor and seasoning. The Chiarazzo quality with the addition of sourdough. A perfect solution for those who want to offer to clients a solution to combine tastiness with fitness and health needs.
Semi Whole Wheat Type 1 Flour Pizza Base
Semi Whole Wheat Type 1 Flour Pizza Base is totally handmade and has got the right balance between taste and consistency with more fibers.
Semi Whole Wheat Pizza Base is made with special flour.
It is easy and quick to cook.
Try to cook it on the refractory brick.
- 48 hours leavening.
- Cooking: 4 minutes in oven.
- Baking Temperatures: Top: 662°F; Bottom: 482°F. Or just: 536°F
- Diameter: 28 or 30 cm
- Shelf-life: 60 gg
TASTE THE TRADITION
The Pizza Horeca quality meets the ancient Semi Whole Wheat Type 1 Flour with wheat germ, this flour gives the Pizza Base a refined consistency and a unique flavor.
The addition of sourdough makes this Pizza Base highly digestible. It is suitable for any seasoning, from the simplest to the most sought after. Amaze your customers seasoning it right after taking it out of the oven.
Semi Whole Wheat Type 1 Flour Pizza Base
Semi Whole Wheat Type 1 Flour Pizza Base is totally handmade and has got the right balance between taste and consistency with more fibers.
Semi Whole Wheat Pizza Base is made with special flour.
It is easy and quick to cook.
Try to cook it on the refractory brick.
- 48 hours leavening.
- Cooking: 4 minutes in oven.
- Baking Temperatures: Top: 662°F; Bottom: 482°F. Or just: 536°F
- Diameter: 28 or 30 cm
- Shelf-life: 60 gg
TASTE THE TRADITION
The Pizza Horeca quality meets the ancient Semi Whole Wheat Stone Groundflour. Husked and stone-ground with wheat germ, it gives the Pizza Base a refined consistency and a unique flavor.
The addition of sourdough makes this Pizza Base highly digestible. It is suitable for any seasoning, from the simplest to the most sought after. Amaze your customers seasoning it right after taking it out of the oven.
La Schiacciatina
Schiacciatina is a smart pizza base made with Semi Whole Wheat, it’s totally handmade with 100% Italian ingredients. Schiacciatina is hand-stretched after a prolonged leavening (48 hours) and has got a unique taste and consistency. It is perfect to be seasoned just after being taken out of the oven. No added preservatives and artificial aromas.
- 48 hours leavening.
- Cooking: 4 minutes in oven.
- Baking Temperatures: Top: 662°F; Bottom: 482°F. Or just: 536°F
- Diameter: 26 cm
- Shelf-life: 60 gg
APERITIVO ITALIANO
The Chiarazzo quality meets the ancient Semi Whole Wheat with wheat germ, it gives the Schiacciarina a refined consistency and a unique flavor. The addition of sourdough makes this Schiacciatina highly digestible. It is the perfect solution for a lunch break or a tasty and cruncy aperitif.
La Schiacciatina
Schiacciatina is a smart pizza base made with Semi Whole Wheat, it’s totally handmade with 100% Italian ingredients. Schiacciatina is hand-stretched after a prolonged leavening (48 hours) and has got a unique taste and consistency. It is perfect to be seasoned just after being taken out of the oven. No added preservatives and artificial aromas.
- 48 hours leavening.
- Cooking: 4 minutes in oven.
- Baking Temperatures: Top: 662°F; Bottom: 482°F. Or just: 536°F
- Diameter: 26 cm
- Shelf-life: 60 gg
APERITIVO ITALIANO
The Chiarazzo quality meets the ancient Semi Whole Wheat with wheat germ, it gives the Schiacciarina a refined consistency and a unique flavor. The addition of sourdough makes this Schiacciatina highly digestible. It is the perfect solution for a lunch break or a tasty and cruncy aperitif.
Also available in “Alla Pala” shape (oval)
“Alla Pala” Pizza Base
The “alla Pala” Pizza Base is a traditional pizza format made with 100% italian ingredients. Pizza alla Pala comes with type 0 soft wheat flour and Italian extra virgin olive oil. The long 48-hour leavening makes the dough digestible. Pizza alla Pala is ready in just 4 minutes in the oven! No added preservatives and artificial aromas.
- Only 4 minutes in the oven
- 48 hours of leavening
- Baking Temperatures: Top: 662°F; Bottom: 482°F. Or just: 536°F
- Shelf-life: 60 gg
TRADITIONAL SHAPE, NEW LOVE
Pizza alla Pala is a new way to love Pizza. The traditional oval shape lends itself to being easily seasoned with two types of fillings to satisfy all palates, Pizza alla Pala is perfect tobe shared and to dressed even on the way out.
“Alla Pala” Pizza Base
The “alla Pala” Pizza Base is a traditional pizza format made with 100% italian ingredients. Pizza alla Pala comes with type 0 soft wheat flour and Italian extra virgin olive oil. The long 48-hour leavening makes the dough digestible. Pizza alla Pala is ready in just 4 minutes in the oven! No added preservatives and artificial aromas.
- Only 4 minutes in the oven
- 48 hours of leavening
- Baking Temperatures: Top: 662°F; Bottom: 482°F. Or just: 536°F
- Shelf-life: 60 gg
TRADITIONAL SHAPE, NEW LOVE
Pizza alla Pala is a new way to love Pizza. The traditional oval shape lends itself to being easily seasoned with two types of fillings to satisfy all palates, Pizza alla Pala is perfect tobe shared and to dressed even on the way out.
ON-THE-GO
Whole Wheat Puccia
Puccia is a typical apulian sandwich made with 100% italian ingredients. The Whole Wheat Puccia is handmade according to the traditional recipe. Puccia is the right solution to have a quick and tasty meal. Rich in fibers. No added preservatives and artificial aromas.
- 24 hours leavening.
- Cooking: 1 minute on sandwich press max temperature or in hoven.
- Baking Temperatures: Top: 662°F; Bottom: 482°F. Or just: 536°F
- Shelf-life: 60 gg
CONSISTENCY AND TASTE
The whole wheat Puccia is a unique experience of consistency and goodness. Great with savory and spicy seasonings, this Puccia also knows how to blend well with more delicate condiments. Rich in fibers, this Puccia has got a lovely crunchiness. A perfect solution for “on-the-go” and “Take Away” markets.
Whole Wheat Puccia
Puccia is a typical apulian sandwich made with 100% italian ingredients. The Whole Wheat Puccia is handmade according to the traditional recipe. Puccia is the right solution to have a quick and tasty meal. Rich in fibers. No added preservatives and artificial aromas.
- 24 hours leavening.
- Cooking: 1 minute on sandwich press max temperature or in hoven.
- Baking Temperatures: Top: 662°F; Bottom: 482°F. Or just: 536°F
- Shelf-life: 60 gg
CONSISTENCY AND TASTE
The whole wheat Puccia is a unique experience of consistency and goodness. Great with savory and spicy seasonings, this Puccia also knows how to blend well with more delicate condiments. Rich in fibers, this Puccia has got a lovely crunchiness. A perfect solution for “on-the-go” and “Take Away” markets.
Durum Wheat Semolina Puccia
The Durum Wheat Semolina Puccia is handmade according to the traditional recipe.
Puccia is the right solution to have a quick and tasty meal. No added preservatives and artificial aromas.
- 24 hours leavening.
- Cooking: 1 minute on sandwich press max temperature or in oven.
- Baking Temperatures: Top: 662°F; Bottom: 482°F. Or just: 536°F
- Shelf-life: 60 gg
APULIA IN YOUR HANDS
The Durum Wheat Semolina Puccia is an original italian (and apulian) experience. Ready to be seasoned and cooked, Puccia gives you the possibility to give a sophisticated italian touch to your menu .Puccia is excellent for rich condiments, try it toasted like a bruschetta or as an alternative to the classical bread. A perfect solution for “on-the-go” and “Take Away” markets.
Durum Wheat Semolina Puccia
The Durum Wheat Semolina Puccia is handmade according to the traditional recipe.
Puccia is the right solution to have a quick and tasty meal. No added preservatives and artificial aromas.
- 24 hours leavening.
- Cooking: 1 minute on sandwich press max temperature or in oven.
- Baking Temperatures: Top: 662°F; Bottom: 482°F. Or just: 536°F
- Shelf-life: 60 gg
APULIA IN YOUR HANDS
The Durum Wheat Semolina Puccia is an original italian (and apulian) experience. Ready to be seasoned and cooked, Puccia gives you the possibility to give a sophisticated italian touch to your menu .Puccia is excellent for rich condiments, try it toasted like a bruschetta or as an alternative to the classical bread. A perfect solution for “on-the-go” and “Take Away” markets.
Ciabatta
Ciabatta is a typical Italian kind of bread that can be used as a sandwich. Our Ciabatta is made with 100% Italian ingredients and the dough is hand-stretched in Italy. Ciabatta comes with Durum Semolina and is leavened for 24 hours. No added preservatives and artificial aromas.
- 24 hours leavening.
- Cooking: 1 minute on sandwich press max temperature or in oven.
- Baking Temperatures: Top: 662°F; Bottom: 482°F. Or just: 536°F
- Shelf-life: 60 gg
IL PANINO ITALIANO
Ciabatta is perfect to make the typical “panino”. Ciabatta can be filled with any kind of ingredients. Ciabatta is also a tasty alternative to the classical bread. Ciabatta is a perfect solution for “on-the-go” and “Take Away” markets.
Ciabatta
Ciabatta is a typical Italian kind of bread that can be used as a sandwich. Our Ciabatta is made with 100% Italian ingredients and the dough is hand-stretched in Italy. Ciabatta comes with Durum Semolina and is leavened for 24 hours. No added preservatives and artificial aromas.
- 24 hours leavening.
- Cooking: 1 minute on sandwich press max temperature or in oven.
- Baking Temperatures: Top: 662°F; Bottom: 482°F. Or just: 536°F
- Shelf-life: 60 gg
IL PANINO ITALIANO
Ciabatta is perfect to make the typical “panino”. Ciabatta can be filled with any kind of ingredients. Ciabatta is also a tasty alternative to the classical bread. Ciabatta is a perfect solution for “on-the-go” and “Take Away” markets.