WHAT WE DO

We design and produce professional equipment for pizzeria and technical trolleys for the hospitality industry: everything is ready for delivery to over 2000 distributors, scattered throughout the world.

HOW WE DO IT

Quality,  passion  and  innovation  are  the  values    driving  the company’s choices.

RESEARCH AND DEVELOPMENT

Over thirty years of experience have allowed us to refine the characteristics  of  the  products  we  realise,  but  we  keep  on looking forward exploring new solutions.

CUTTING-EDGE TECHNOLOGICAL MATERIALS

Rigorously  European-origin  stainless  steel  with  low  nickel percentage to avoid the risk of allergy as is often caused by this meta

WAREHOUSE AND DELIVERY

Gi.Metal guarantees: an always well supplied warehouse, fast and efficient shipments, shipments by carrier worldwide

news


PIZZA & PASTA SHOW 2018

Tokyo, 13-15 June For the second time Gi.Metal will take part in the International Pizza & Pasta Show in Tokyo, after the success of the previous edition, where the company read all

FISPAL FOOD SERVICE 2018

São Paulo 12-15 June Gi.Metal will be present at the 34th edition of Fispal Food Service at the Expo Center Norte, in São Paulo, Brazil with over 1.500 exhibitors and thousands read all

about us


Reliable and light, I take them everywhere I go. My favourite? The golden, light and resistant one 

Michele Lucarelli

Bake and Bake, Copenaghen

If its a real Neapolitan pizza that you choose, then Gi.Metal is what you have to use! 

Gennaro Catapano

Pizzeria Jolly, Palma Campania (NA)

This peel is light, practical, resistant and suitable for teaching new aspiring pizza chefs, as in my case. 

Giovanna Alberti

Lantern Club - Sydney - Australia

I use your products because they are the best: excellent materials and very high quality. The best on the market. 

Gianni di Lella

Pizzeria la Bufala - Maranello (MO)

The material used to make the peel makes it very resistant, but at the same time lightweight, simplifying my work. The peel remains at an ideal temperature and does not overheat, even when the workload increases.

Paolo Crolla

Paolo's Italian Restaurant - Galashiels - Scotland (UK)

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