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

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Perforated tray - cutting board The multipurpose product that revolutionises how you serve

It’s a tray. It’s a cutting board. It’s much more: it’s an instrument that changes the quality of the product you serve, leaving the taste of the pizza/focaccia unchanged. Pizza read all

Pizza World Sharing: share your passion!

Pizza World Sharing, the online event for pizza professionals worldwide, starting April 20th on the website www.campionatomondialedellapizza.it.  Pizza World Sharing is not a read all

about us


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)

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)

The light, aluminium peels, make it easy to bake the pizzas, they are well structured and the holes facilitate the elimination of excess flour. I am recommending Gi.Metal products to all the pizzerias I know here in the UK!! 

Massimo Nocerino

London - UK

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

Giovanna Alberti

Lantern Club - Sydney - Australia

My Azzurra pizza peel is super light and if i put it into the oven at 400 degrees it cools down immediately, allowing me to take and slide the pizza into the oven in succession. I called her Escalibur, fantastic!!

Mirco Triozzi

Pizzeria 400Gradi Elice (Pescara)

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