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


The new line of pizza peels: Evolution!

Gi.Metal, symbol of excellence in the manufacturing of professional pizza tools world for over 30 years, keeps on surprising!Thanks to the constant listening to the needs of pizza read all

CHRISTMAS HOLIDAYS

We kindly inform you that Gi.Metal will be closed for Christmas holidays from December 24th to January 6th included. *IMPORTANT: Considering the special period and the limited 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)

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)

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)

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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