Our Story – Talia di Napoli

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Who is Talia?

The name Talia comes from the sleeping princess in the tale of Sleeping Beauty, an age-old story, originally written in Naples during the 17th century.

Origins

Italians have been baking pizza-like foods for hundreds of years. The modern pizza started appearing in the 17th century in Naples and the Margherita1 was born in 1889 in honor of the then Queen of Italy: Margherita.

1. The Margherita pizza portrays the colors of the Italian flag: Green basil, white mozzarella, red tomatoes.

Pizzificio & Pizzaiolos

In our Pizzificio,2 each pizza is artisanally handmade by one of our master Pizzaiolos.3 Our ancient craft is passed on from our head Pizzaiolos down to their young apprentices to continue the tradition.

2. Pizzificio: Southern Italian slang world to describe an artisanal pizza production house,

3. Pizzaiolo: Master pizza chef. In Naples, important Pizzaiolos are very well known, like celebrities.

Tradition

Each Talia pizza is hand-crafted respecting the ancient recipe and traditions. Our dough is prepared with our proprietary process and left to rise for 24 hours. Our pizzas are baked only in our hand-built wood-fired ovens.

Ingredients

We have taken great care in sourcing the best local ingredients we could to ensure the highest quality. Every part of Talia is genuine and natural, we do not use any preservatives or additives and no GMO's.
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Base Ingredients

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Basil
02
Tomatoes
03
Water
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Olive Oil
05
Mozzarella
06
Wood
07
Flour
01: Basil
We only use fresh basil naturally grown in the outskirts of the city of Naples, in the Campania region.
02: Tomatoes
We only use fresh Neapolitan tomatoes, grown on the footsteps of the ancient city of Pompei.
03: Water
We only use water from local sources because of their special characteristics of limestone and mineral salts that make our dough so special and give it the right consistency.
04: Extra Virgin Olive Oil
We only use premium extra virgin olive oil from the Puglia region in southern Italy.
05: Mozzarella
We only use fresh Mozzarella delivered daily, made by cows that live near the Vesuvio volcano.
06: Wood
We only use ancient beech wood in our ovens which add very unique aromas and flavors to our pizzas. Our wood comes from immaculate forests where only companies that have been approved by the Government Environmental authority.
07: Mother Dough & Flour
We only use mother dough, made using only the highest quality of 00 Flour and let it ferment for a full 24h.

No Preservatives - No Additives - Non-GMO

Going to Sleep

After having been baked to perfection, each Talia pizza is put to sleep in our cryogenic flash chamber where it reaches sub-zero temperatures in minutes.

Travel

Once they are put to sleep, Talia pizzas are ready to begin their dream journey from Naples to you. Our process ensures that Talia’s unique flavors & freshness are preserved while they travel across the world.

Waking Talia Up

When Talia arrives at your doorstep, waking her up is easy and swift. She will reveal to you the flavors and traditions of Naples, just as if you had made the journey to Southern Italy yourself.

Guido & Maurizo’s Dream

Our founders had a dream: To make Neapolitan pizza its capital and share it with people around the world. They spent four years of trial and error to develop an innovative sleeping process involving patented cryogenic technology. Despite initially defying public opinion, they’ve created the ‘A Pizza company, which sells Talias across Italy, Europe and now the U.S.

Our Values

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Continuous Innovation

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Highest Quality

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Devotion to Craftsmanship

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Only Genuine Ingredients

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Honor Tradition

We produce our Pizzas using our proprietary groundbreaking production process, mixing ancient craftmanship and modern technology.

We only use mother dough to make our pizzas. We do not add any chemical yeast.

We use the ancient traditional hand-built brick Neapolitan oven.

100% natural, locally sourced ingredients, No preservatives, additives, GMOS or anything added.

Our master pizzaiolos use the ancient Neapolitan recipe dating back to 1889.

Wake Up