Il pesto della Svila

Basil, it’s love at first sight

At Svila we produce frozen pizzas more than three hundred days a year.

If you happen to visit our factories on the days of the week dedicated to white pizzas, you will be welcomed by the most unequivocal Italian smell. You would have no doubt and would think “someone made the pesto here”.

You got it right, well done!

Svila pesto for frozen pizzas

We don’t buy pesto ready-made, we make pesto with our hands in our kitchens.

Our Research and Development department has developed customized recipes for our customers by testing combinations and flavors, verifying consistencies and carefully analyzing different raw materials.

Of course, it takes a few thousand basil leaves, we certainly can’t manage it, with a couple of plants taken from the jar on the balcony.

You will never forget the smell of basil, when you meet it! And the fresher it is, the more it smells good.

Pizza surgelata con mozzarella Svila

Our white Queen: Mozzarella

We know that our “friend” mozzarella is also called like this because the names comes from the ancient gesture of “mozzare” the curd with the hands.

It was one of the excellences of our South, and for a good chunk of the history of Italy it was relegated to the role of local cheese.

On the other hand, today as then, it should be eaten very fresh, and since it could not be transported very far, it ended up being little known.

Mozzarella: protagonist on Svila frozen pizzas

The first historical testimonies want it on the table of the Pope himself in 1570, with its original name, “mozza”.

It must have been particularly good, because over time it has become the great protagonist of endless recipes of our traditional gastronomy.

Eggplant Parmigiana, Pizza and Calzoni, Caprese, Mozzarella in Carrozza, Lasagna, Timballi, Panzerotti, are just some recipes that have white mozzarella as a fundamental ingredient.

Pizza alla pala con mozzarella Svila

Here at Svila we know we must aim for quality because when the mozzarella is good, the pizza is superb.

The Pinsa Margherita Sfiziosa and the Special Margherita

To make things even better we have added a special preparation: the Pinsa Margherita Sfiziosa, is made, in fact with the addition of stracciatella di burrata another all-Italian delicatessen.

Since we cannot forget our lactose intolerant friends, for them there is a Special Margherita, with whole wheat flour and only 0.1% lactose.  In short, you know. We at Svila like to do things right.

Combining real quality ingredients from the Italian tradition makes our product so good.
Svila pizza alla pala in fair
Barbara Paganelli

Because the only way to understand if a pizza is good is to make sure everyone licks their fingers after eating it.  Trying is believing! 

Pizza surgelata italiana senza lattosio Svila

Functional Food with Pizza & Salute

Here at Svila we produce quality Pizzas trying to satisfy even the most demanding palates. In recent years the Frozen Pizzas market has been growing rapidly and consumers have become increasingly demanding.

Frozen pizza in Italian homes

Frozen pizza is almost always present in Italian homes and is no longer considered a cheap and low quality product, but an interesting alternative and a tasty solution for many family occasions.

For this reason we also wanted to develop innovative products and meet specific food needs.

This is why we have decided to create a range of specific products that always put the quality of the ingredients used and the taste first.

The Pizza & Salute line of frozen pizzas

“Pizza & Salute” is our line dedicated to functional food. The needs of our customers vary according to their tastes but also according to certain food choices that are sometimes dictated by intolerances or allergies.

Functional Food for everyone

The line includes a whole wheat dough pizza, rich in fiber and highly digestible.
A pizza with vegetable-based and dairy-free topping to suit those who have chosen a vegan diet.

A pizza with a very low lactose content, only 0.1% and a gluten-free pizza.

We also produce two types of BIO pizzas with Margherita and Margherita topping with grilled vegetables.

All these doughs are made with 100% Italian flour and 100% Italian tomatoes and are the results of years of research and development.

For the future we think it is important to continue to search for particular combinations and combinations that can meet special dietary needs, whether they are dictated by personal choices as in the case of our Halal lines for the foreign market or by specific medical indications.

Svila pizza surgelata, linea Verace del Golfo

Our verace del golfo reminds of the south

Since we always support Italy, especially at the table, when we think of a new product, we always start from the analysis of our territory, our traditions and our eating habits.

The pizzas from the line “Verace del Golfo” are our homage to the Neapolitan culture, to the Campania region and to the genuine raw ingredients that distinguish it.

The dough for frozen pizza

Even if we are not in Naples, we take pizza preparation very seriously.

We only use 100% Italian flour and 100% Italian tomato and let the dough rest for more than 24 hours to obtain a digestible and well-leavened base.

The cooking takes place on stone at a very high temperature and it is important that your oven is always set at the maximum possible temperature even at home when you prepare it.

The dough of our pizzas leavened carefully is then gently rolled out and finished manually in order to reproduce the typical edge of the Neapolitan pizza: the cornicione.

The size, with a diameter of 30 cm, follows that one proposed in the most traditional pizzerias.

The fillings

Even the fillings are inspired by those typical from the tradition.

They pay homage to the most beautiful places with their names and include historical ingredients of the region such as tomatoes, broccoli, provolone, basil and of course the inevitable extra virgin olive oil.

How to prepare frozen pizza Svila

It to better way to prepare our pizzas is to just turn on the oven at 220 ° C, remove the product from the package and let it defrost at room temperature for about 20 minutes.

Once the oven has reached the temperature, we recommend cooking for 10 minutes.

With a drizzle of raw extra virgin olive oil before serving it, the pizza will be perfect.

Campo di grano

100% Italian wheat

The real wheat, the one that can be touched, the one that carries with it scents, memories, and sensations that bind us to true nature, is able to perform magic and we at Svila know it well.

The Bel Paese is covered with yellow colored countries, the infinite fiels that change color and become golden and golden are one of the symbols of Italian summer travels, deeply printed in the memory of each of us.

Wheat has always been one of the most important forms of nutrition for man, differentiating itself into durum wheat and soft wheat based on the uses made of it.

Wheat was among the first plants to be cultivated.

The center was identified by archaeologists in the valley of the fertile crescent of the Tigris and Euphrates but soon the cultivation of wheat also reached ancient Rome and ensuring the city a regular supply of grain became the cornerstone of the Roman Empire’s policy.

The Italian flour for the production of frozen pizzas

Wheat flours are used every day not only for the production of pizza or for bread making.

In fact, in Italy sweet and savory products are baked daily to fill our tables and there are so many excellent dishes to taste.

In Italy we produce around eight million tons of wheat every year and this enormous quantity is not sufficient to satisfy the needs of our country.

The best grains for our frozen pizza

Using local products for us is a choice of quality, of enhancing the environment and represents the commitment and attention we put into our work.

For this reason we have decided to produce our pizzas using only 100% Italian wheat.

This choice also translates into an ecological direction every day because it allows us to contribute to the reduction of carbon dioxide emissions. It took us a while to take this step only because we wanted to select the best grains, the ones that would guarantee the quality of our products. In the middle of the Italian fields and valleys,there is the best wheat that ripens. It is the one that makes our pizzas unique.We use this wheat not just only for some lines, not just for the top-of-the-range products, but for ALL our pizzas, none excluded.