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.
The family restaurant Casa de Rinaldi (formerly “La Taverna di Bacco”) was recognized in 2022 as Best Pizzeria AVPN, an award that celebrates the best pizzeria in the world. The first recognitions, however, date back to the 1980s when Salvatore delved into his research on multi-grain doughs, earning numerous successes. With their adherence to Slow Food, they have fully embraced a concept of dining focused on high-quality, locally sourced ingredients, deeply rooted in the national territory.
Good dining also requires a refreshing beverage, which led to the creation of IPA-Zone, a signature beer that immediately garnered recognition in the fermented beverage community. Cristiano, continuing the passion passed down from his father, perfected it further, as he does with everything he works on. One of his greatest successes is panino di Cristiano, a bun that is the result of years of study, which has received numerous professional awards, including first place at Bufalafest 2019 and at the "Panino, Amore e Fantasia" contest organized by Luciano Pignataro. The sandwich has also been certified by the National Agricultural Council as a 100% Italian product.