Gi.Metal makes it Gold: the unique pizza peel that kills bacteria

The pizza peel is one of the symbolic tools that is traditionally associated with the pizza maker; here at Gi.Metal we like to say that "our peels have been designed to be the read more

An Interview with Vito Iacopelli

  With the rise of social media and YouTube, everything you’ve wanted to know is only a click away. Have you dreamed about making your own pizza dough at home? How important is read more

Gi.Metal at your side

As you may have seen in the news, Italy is experiencing an exceptional and unexpected moment of difficulty due to the Covid-19 virus. Restaurants are closed by law for the next read more

An Interview with Tara Hattan

  On April 28th of last year, hundreds of pizzaiolos hailing from all over the nation traveled to Toledo, Ohio, in hopes of becoming the next representatives for The United read more

An Interview with Anthony Falco

  Anthony Falco—once dubbed the “Pizza Czar” of Brooklyn’s legendary pizza joint, Roberta’s— celebrates his fourth year since breaking from his restaurateur roots and launching read more

An Interview with Peppe Miele

  “I was just a young chef coming to America from Campania, Italy bringing the flavor from my region fish pasta, appetizers.” Peppe Miele is the President of VPN Americas, the read more

An Interview with Giorgia Caporuscio

Daughter of acclaimed pizzaiolo Roberto Caporuscio, Giorgia is one of the most famous female pizzaiola’s in the United States. Born and raised in Terracina, Italy, she learned the read more


The pizza, time after time, has evolved maintaining taste and identity, often changing shape and remaining the best known and appreciated food of our cuisine abroad. From the read more


All the Ho.Re.Ca world in just one show. From the 18th to the 22nd of October 2019, at FieraMilano starts the 41st edition of HostMilano, a “no borders” hub, where all the read more

An Interview with Daniele Uditi

Daniele Uditi, a native Neapolitan, is currently the pizzaiolo at Pizzana, considered by many to be the best pizzeria in Los Angeles.  AN ARTISAN WHO LEARNED HIS CRAFT GROWING UP read more