Valsa Group, as leading Italian pizza and snack manufacturer, identifies its primary development as the combination between Italian quality and customer convenience, with the daily goal of reaching a different way of thinking, redesigning pizza in various sizes as well as in innovative concepts. This is possible thanks to the continuous communication inside the Group: daily ideas transfer helps in creating new concepts, as the sum of different expertise and experiences.
Valsa Group launches the new Cereal-Based Focaccia Napoletana range. A concept born into Valpizza R&D Department, with the aim to enhance cereals: they underlie Mediterranean diet and are by far the major source of energy, protein, B vitamins, minerals and dietary fiber for the world population.
Five Focaccia Napoletana cereal-based flavors: durum wheat and rice, oat, barley, corn, quinoa. A completely unique aromatic profile that comes from selected Italian grains, natural long leavening and traditional hand stretching. This new focaccia, permeated by scents of Italy, is clean label and GMO free: as a guarantee of authentic Italian quality. The perfect way to complete every range with a real Italian product, that can bring customers to Italy within a bite.
Recent acquisitions, state Valsa Group as Italian integrated point of reference in pizza and snack manufacturing. With its 6 plants, through the brands Valpizza, La Pizza+1, Megic Pizza, Ghiottelli, Forno Ludovico and Tuscanya Bakery: Valsa Group became the unique, large-scale and highly qualified partner able to supply a wide range of items in frozen, deli and ambient categories, with the goal of innovate and support its partners in developing convenient creative concepts.
