De Rinaldi LAB is a 4.0 production laboratory based in Naples, where the tradition of the de Rinaldi family merges with artisanal excellence. Our mission is to offer professionals in the field of Ho.Re.Ca.
pre-cooked and fully baked bakery products ready for immediate use and consumption, always as fresh as when they were made. Our products are designed to guarantee efficiency and quality without compromising on taste.
Each dough is made with carefully selected flours carefully selected flours and special blends, crafted using natural liquid sourdough (LI.CO.LI.), which gives our products a natural rise and authentic flavor.
Our strength lies in the combination of artisanal experience and advanced production methods, which make each product unique and perfect for use in kitchens with minimal effort.
Our commitment translates into a sustainable and forward-thinking culinary model, reflected in our daily activities, ongoing experimentation with flours and doughs, and continuous professional training. For over 40 years, the De Rinaldi family has told a story of passion, quality, and attention to detail, offering a gastronomic experience that, while meeting modern demands, preserves theauthenticity of Neapolitan cuisine.
The name de Rinaldi, both of Salvatore (Sasà, for his friends) and his son Cristiano, has long been a symbol of the authentic Neapolitan tradition: both are leading instructors of the AVPN (Associazione Verace Pizza Napoletana ), renowned masters with numerous awards and recognitions. They owe their expertise to an experience that began in the 1970s and has been passed down from father to son.
Cristiano e Salvatore de Rinaldi have always been at the forefront of promoting and preserving the oldest traditions of Neapolitan bakery. However, their experience extends beyond just leavened products, including expertise as chefs and Food & Beverage consultants, thanks to the various successful restaurant ventures they have been involved in over the past three decades.
Awards, certifications, and milestones that tell the story of our journey.
The first recognitions date back to the 1980s, when Salvatore deepened his research into a multigrain dough and achieved numerous successes.
In 2022 the family restaurant Casa de Rinaldi (formerly “La Taverna di Bacco”) received the Best Pizzeria AVPN award, a competition that recognizes the best pizzeria in the world.
By joining Slow Food, the company fully embraced a vision of hospitality rooted in the territory and based on high-quality, locally sourced ingredients.
Quality, sustainability, and tradition are at the heart of every product.
This led to the creation of IPA-Zone, a signature beer that immediately gained recognition within the world of fermented beverages.
A project passed from father to son that brings together research, creativity, and identity.
"Cristiano's panino" is a bun born from years of research and experimentation. It has earned several recognitions: