When it comes to pizza, authenticity goes far beyond the recipe. For those seeking true Italian quality, it’s worth looking behind the label to see where and how your equipment is made and used.
From the peel that turns the dough to the oven that brings it to life, the tools behind the craft are just as important as the pizzaiolo’s skill.
Some of the world’s most respected oven or equipment makers, like Izzo Forni, Marana Forni, Vitella, GiMetal still operate in Italy today and have approval from the True Neapolitan Pizza Association (Associazione Verace Pizza Napoletana or AVPN).
Many of the leading manufacturers were established in or remain family-run, like IGF, Zio Ciro and Linea Dori, producing equipment with a mix of craftsmanship and innovation while keeping traditional methods alive.
The ovens and tools that these companies produce have been used in traditional pizzerias for many years and are recommended by top chefs. Choosing these brands means investing not only in performance but in heritage. At Pizza Equipment we keep tradition and authenticity at the centre of our sourcing policies too. We seek products that are endorsed by the industry bodies and/or used by the masters of the craft.
Authenticity is also about knowledge. Schools like the Scuola Italiana Pizzaioli train chefs in Italy’s time-honored techniques. Not only is tradition at the centre of product sourcing, but we offer equipment demos, advice, courses and training led by an approved chef at our showroom. It’s the ideal opportunity for our clients to see equipment in action and how it is used in an authentic manner.
Look for the AVPN logo, the approved international brand "true Neapolitan pizza" certifies that the product is suitable for making true Neapolitan pizza, as it has passed the stringent checks required by the implementing regulation of the Register of Suppliers and the tests by the Federico II University of Naples.
Scuola Italiana Pizzaioli is also an important part of the whole Italian food tradition, it was founded in Venice in 1988, their aim is to train future professionals in the world of pizza. Look out for their approval when you choose a course or training program, that way you can ensure that everything is delivered with a high level of professionalism and is true to the Italian culture.
Pizza is more than food, it’s culture. By choosing equipment backed by the professionals and truly Made in Italy, you’re not just buying tools; you’re carrying forward generations of know-how and offering customers a genuine slice of Italian history.