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Talia is a Neapolitan family company, located in the heart of Naples (Italy), whose mission is to spread the culinary culture and love of our region around the world
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
01: Basil
We only use fresh basil naturally grown in the outskirts of the city of Naples, in the Campania region.
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.
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.
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.
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.
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.
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.
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
This is where the magic of our process takes place: Within seconds of coming out of the oven, our pizzas enter a cryogenic chambers where the pizzas are put to sleep
Travel
Once they are asleep, 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.
Our Values
The Pizza Revolution
Our Dough
Devotion to Craftsmanship
Only Genuine Ingredients
Honor Tradition
We produce our Pizzas using our proprietary groundbreaking production process, mixing ancient craftmanship and modern technology.
We only use precious Mother Dough to make our pizzas and we do not add any chemical yeast. It is left to ferment for a full 24h before being used.
Every single pizza is artisanally hand-made by one of our Masters Pizzaiolos and then fully baked in one of our traditional hand-built brick Neapolitan ovens. We only use sustainably sourced wood to fire our ovens.
100% natural, locally sourced ingredients, No preservatives, No additives, No GMOs, No Sugar added.
Our Master Pizzaiolos use the ancient Neapolitan recipe dating back to 1889 to create Talia's distinct flavors and aromas.
