With what spirit did you approach the world of Neapolitan Pizza and the Association?
Several years ago, we felt the need to expand our product range with a new electric oven specifically designed for cooking Neapolitan pizza because the market demand was and still is very high. Together with our technologists, engineers, and designers, we developed the Caruso®️ oven, which reaches a maximum cooking temperature of 530°C. It immediately became a market success, leading to the need to certify the Caruso®️ oven with the AVPN brand, which promotes and protects the true Neapolitan pizza in Italy and worldwide, attesting that Caruso®️ complies with the international regulations for cooking this great excellence of the Neapolitan culinary tradition.
How do you see the future of Neapolitan Pizza, and how do you intend to approach it with your company?
We believe that the future of Neapolitan Pizza, and pizza in general, is experiencing strong growth. There is an evolution in the offering from various perspectives, starting with the ingredients, which are extremely sought after and combined in innovative ways. In terms of cooking, many new openings in the restaurant industry are choosing electric ovens for the quality and heat management, but above all for process efficiency. Lastly, design, another element that distinguishes us, with ovens increasingly becoming visible in establishments. Therefore, our approach to the future of Neapolitan Pizza is extremely positive and constructive.
Which of your products has been most successful in the Pizza world, and why do you think so?
There is no particular product that has been more or less successful than others. However, we can confirm that many of the ovens we have developed, both recently and in the past, continue to achieve great success. To mention one, our electric Tunnel Stone oven has exceeded all sales expectations in recent years, both domestically and internationally. But this is not accidental. In fact, our Tunnel Stone is the only patented oven with a refractory stone conveyor belt, a typological innovation that is appreciated by professionals worldwide.
In how many countries are your products distributed, and what are the new markets you are approaching?
Currently, our products are distributed in over 70 countries. With Italforni's recent entry into the Waico Group, we want to strengthen our distribution in important markets such as the USA, the Middle East, and South America. These countries greatly appreciate Italian pizza products, and we are building significant commercial partnerships there.
How has your company coped with the market's new demands following the pandemic?
We responded quickly by offering all customers digital solutions that were alternative or complementary to physical presence in the company or at trade fairs. We launched the INSIDE project, a new digital consultancy program by ITALFORNI. The service allows customers to explore the company from the inside through a virtual tour of both the showroom and the laboratory. Alongside the ITALFORNI team, customers can discover the latest innovations and receive personalized consultations. With the ongoing INSIDE program, the company aims to constantly support customers by offering not only higher product quality but also the best purchasing experience.
