NEWS
Artisan pizzeria chains are establishing themselves as a fast-growing trend, becoming an increasingly consolidated reality. This is what emerged during the talk ‘Artisan pizza chains: from new trend to established reality’, held as part of SIGEP WORLD and organised by the Verace Pizza Napoletana Association (AVPN).
The meeting was attended by Mirko D'Agata (AVPN School Montreal), Nicola Taglialatela (Peperino restaurant), Paolo Vitaletti (Peppina restaurant) and Antonio Belardo (NAP), who shared their experiences and reflections on the phenomenon.
According to what was discussed, more and more leading names in the world of pizza are deciding to invest in the sector, maintaining the craftsmanship of the product as a fundamental pillar. One of the main challenges is the replicability of processes and quality, a complex but essential concept to ensure the success of these chains in an increasingly competitive market.
The talk highlighted how artisan pizzeria chains have managed to combine tradition and innovation, proposing a model that looks to the future without sacrificing product quality and authenticity.
PUBBLICAZIONE
21/01/2025
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