Our company was born from an ambitious project conscious in selecting excellent raw materials and carefully taking care of each single product, respecting the craftsmanship in the context of large productions.
Thanks to a modern laboratory with 4.0 technologies, Made in Naples exports all over the world using standardized work processes, at the service of the HO.RE.CA. sector.
The flours used are 100% hulled and/or stone ground Italian wheat, and natural starter yeast in liquid culture (LI.CO.LI.) making our doughs highly digestible and with the unique flavor of the past.
All the know-how of de Rinaldi LAB is based on thirty years of experience and manual skills handed down from father to son; from Salvatore to Cristiano de Rinaldi. Both Masters, Protectors and Disseminators of the Neapolitan Pizza in the world, teachers of the Associazione Verace Pizza Napoletana, chefs and Slow Food representatives, constantly engaged also in training consultancy and start-ups of national and international companies.
Owners of the historic Casa de Rinaldi headquarters which in the last year obtained the recognition of Best Pizzeria AVPN, a competition that awarded the best pizzeria in the world. Cristiano, in the last ten years has deepened his knowledge in the world of the ‘white art’, creating “Il Panino di Cristiano”, a bun certified by the National Agriculture Council as a 100% Italian product.
