, the company's co-founder and CEO."This is what preserves the pizza and all its flavors... it comes out to be what we consider restaurant quality."Like other innovative startups, Talia di Napoli was born in a garage. Freda's uncle, who had worked in the food business for many years, was determined to figure out how to make, package, and deliver a frozen pizza that was *actually* good .
There are no dough kneaders or mixers or pizza dough-throwing robots in the Talia di Napoli kitchen. Instead, there are around 25 chefs that throw the dough, add toppings, and pop them into the This is also means they're outstandingly delicious. While they don't top the Roman pie I ate 15 years ago, they come pretty damn close, transporting me back to sun-drenched Italian streets with every bite. All you have to do is unwrap them, pop them in your pre-heated oven, and bake for the recommended time You will not be disappointed, promise. If you're entertaining guests and want to impress them with pizza straight from Italy? They'd never know these were flash-frozen.
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