Gi.metal Brasil
Gi.metal usa
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.
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
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
This peel is light, practical, resistant and suitable for teaching new aspiring pizza chefs, as in my case.
Giovanna Alberti
Lantern Club - Sydney - Australia
Reliable and light, I take them everywhere I go. My favourite? The golden, light and resistant one
Michele Lucarelli
Bake and Bake, Copenaghen
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)
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)
It is very light and easy to handle, it does not overheat even after baking several pizzas! I recommend it to all pizza chefs.
Marco Fuso
Seven Restaurant - Harrow on the Hill - London (UK)
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