Elisa Food has a very long story and experience starting from the big passion for the pizza of his founder Clemente Fasce who, in 1976, after trials and trials, started to produce Pizza Beses, like the American Crust, in a very small bakery in the town of Novara.
After some wavering the product was well accepted from the market and the demand was growing day by day.
In 1982 Clemente decided to move from Novara to the near village of Vespolate because the production needed more space due to the increasing demand.
In 1988 also Clemente’s son, Edoardo, reached the Company and in 1990 was automatized the production line due to the increasing volumes.
In 1992 Father and Son, always due to increasing and divesifying of the demand, bought another building in another place whose name is Borgolavezzaro, near to Vespolate, for producing Frozen Pizzas, hand stretched, stone oven baked at wood fire.
There was no sense to have two establishment in different places of the same village so, in 1996, Clemente and Edoardo decided to move in to a new building where to merge the two different productions and there was born Elisa Food srl producing with two lines:
The American Crust line in ambient and frozen also plant based (Cauliflower, beetroot, purple carrot, broccoli, butternut squash, spinach).
The Hand Crafted line in frozen, hand stretched, stone oven baked Pizzas and Pizza Bases fresh or frozen also plant based.
Elisa Food is now producing ambient Pizza Bases, fresh or frozen pizzas with or without gluten, conventional, organic, vegan and plant based.
EVERYTHING IN PIZZA FIELD
Our best worth ‘QUALITY’ and, to us it means:
▪ 3, 6 or 9 months shelf life no use of preservatives;
▪ A 43055.64 ft2/4000 mq production site, with equipment designed to achieve best result in
both American Style and Stone Oven Baking;
▪ BRC, IFS, BIO International production certificates with standards;
▪ Strictly selected staff and continuous training to maintain quality at the highest standards.
Vendor Biography
Elisa Food has a very long story and experience starting from the big passion for the pizza of his founder Clemente Fasce who, in 1976, after trials and trials, started to produce Pizza Beses, like the American Crust, in a very small bakery in the town of Novara.
After some wavering the product was well accepted from the market and the demand was growing day by day.
In 1982 Clemente decided to move from Novara to the near village of Vespolate because the production needed more space due to the increasing demand.
In 1988 also Clemente’s son, Edoardo, reached the Company and in 1990 was automatized the production line due to the increasing volumes.
In 1992 Father and Son, always due to increasing and divesifying of the demand, bought another building in another place whose name is Borgolavezzaro, near to Vespolate, for producing Frozen Pizzas, hand stretched, stone oven baked at wood fire.
There was no sense to have two establishment in different places of the same village so, in 1996, Clemente and Edoardo decided to move in to a new building where to merge the two different productions and there was born Elisa Food srl producing with two lines:
The American Crust line in ambient and frozen also plant based (Cauliflower, beetroot, purple carrot, broccoli, butternut squash, spinach).
The Hand Crafted line in frozen, hand stretched, stone oven baked Pizzas and Pizza Bases fresh or frozen also plant based.
Elisa Food is now producing ambient Pizza Bases, fresh or frozen pizzas with or without gluten, conventional, organic, vegan and plant based.
EVERYTHING IN PIZZA FIELD
Our best worth ‘QUALITY’ and, to us it means:
▪ 3, 6 or 9 months shelf life no use of preservatives;
▪ A 43055.64 ft2/4000 mq production site, with equipment designed to achieve best result in
both American Style and Stone Oven Baking;
▪ BRC, IFS, BIO International production certificates with standards;
▪ Strictly selected staff and continuous training to maintain quality at the highest standards.
▪ 30 hours Natural leavening;
▪ High-quality ingredients;
▪ Organic products