Testimonials

Master Pizzaiolo, proponent of gourmet pizza and witty researcher of the same, with his studies and research, as well as moved by a feeling of revenge for the affront to traditions, was the first to put the regular method of preparation back on the right path of pizza, re-embracing that key element that will also be the standard bearer of his successes and goals. He did not stop, so much so that he was the first to register the "PizzaGourmet" brand, collector of his ideas and his philosophy, which marry a combination of predetermined working techniques and the use of peculiar and typical products .
Thus was born PizzaGourmet by Giuseppe Vesi in 2012, a project studied for several years, which confirmed what were the expectations of the Master Pizzaiolo Giuseppe.

I am Lorenzo Durizzi, 51 years old and for 35 years I have been "frequenting" the kitchens and ovens of pizzerias ..
In our Telgate BG restaurant we have been treating food for gluten and lactose intolerant since 1998, but only in 2020 thanks to the pandemic did we decide to invest further to bring our quality product, gluten-free, lactose-free and vegan pizza throughout the national territory.
Thanks to the Partnership with Oxydis we have found what we needed to store and transport our product without worrying about the cold chain .. at room temperature!
If you haven't done it yet, go to our online shop and try them out!

Pasquale Moro was born in Monza on January 17, 1982.

He grew up with two different cultures, his mother from Calabria and his father from Sardinia, two opposite characters and customs that make him a strong and resolute character.

I remember when I was a child I used to make pizza with my mother. It was a party when we kneaded at home. I loved kneading, getting my hands dirty. I loved the smell of flour and tomato, the yeast. Creating something with my hands was my passion. And then, in the midst of a thousand other things, the day came when I heard myself asking this question: "Listen Pasquale, do you want to work? I have a pizzeria and I need a trusted person". From there, from that first "yes", it all began.

Sicilian by origin, Lombard by adoption. Valerio Torre, born in 1987, starts kneading at the age of 13 in a small takeaway pizzeria in Varese, under the guidance of master pizza chef Paolino Bucca. He quickly became enthusiastic about "acrobatic" pizza, the art of spinning the dough in the air with technique and skill, like a real juggler. He participates in exhibitions, events and competitions and in 2014 he opens "Torretta Pizza", his first takeaway pizzeria in Azzate, in Varese province. Today Valerio Torre, like his pizzas rising for a long time before being ready to be taken out of the oven, has some important projects in the drawer that will see the light soon.

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