OUR ROOTS

A STORY OF FAMILY, PASSION AND ARTISANAL EXPERTISE

20 OCTOBER, 1953: a 14-year-old orphan steps off a train in Turin, arriving from his poor but beloved homeland of Calabria. His name is Alfonso Lentini.
Welcomed by his uncle Nicola Sorrentino, a State Police officer, and his aunt Gina, a wholesale fruit merchant, he quickly learns the spirit of hard work and takes his first steps.
This marks the beginning of a family story rooted in the Italian agri-food world, which today continues through the vision and commitment of his son Nicola (named after his great-uncle).

Alfonso Lentini moves to Turin from Calabria and begins working in the agri-food sector.

Nicola Lentini is born in Turin, the eldest of his four children.

After completing his studies, Nicola joins his father in the fruit and vegetable trade and develops a deep passion for the genuineness of Italian products.

He opens his first independent business in the supermarket sector. This experience proves decisive in honing his expertise in selecting high-quality Ingredients.

The first Lentini’s Pizza Restaurant opens in Turin: a success that leads to two further openings, one again in Turin (2015) and one in Milan (2016).

LENTINI operates two restaurants in Turin and a production facility for artisanal frozen pizzas, all united by the same principle: offering the highest quality, without compromise.

WE PUT OUR NAME BEHIND EVERY PIZZA

Artisanal quality, guaranteed by those who make it

The LENTINI philosophy is clear: to offer the world only the best of Made in Italy, without compromise.

Every LENTINI pizza is the result of a deliberate choice: using unique ingredients.

Flour selected from the finest Italian mills, easy to digest and full of flavour. Natural, double-rise leavening for at least 40 hours. Sea salt from the WWF oasis salt pans in Trapani.

Ours is a pizza truly stretched by hand: every piece of dough, every streak of tomato, every slice of mozzarella is the fruit of our pizza makers’ artisanal work.

No two LENTINI pizzas are alike. And it is precisely this uniqueness, this handcrafted care, that you will taste with the very first bite.
It is the difference between an industrial product and a truly passion-made pizza.

THE DOUGH, THE HEART OF EVERY PIZZA

Every day, our Master Pizza Makers prepare the LENTINI dough with care and dedication.
The leavening process is slow and natural:

A first 24-hour mixing phase called “biga” Followed by a second refreshing mix with an additional 24 hours of leavening, after which the dough is shaped into individual balls.

Only after this long rest is the dough hand-stretched, one by one, with skilled movements that honour Italian artisanal tradition.

The Results?
An unmistakable fragrance, lightness of dough and superior digestibility, which make our pizza unique, light and irresistible.

INNOVATION IN THE SERVICE OF TRADITION

FROM BAKING TO FREEZING, A PROCESS THAT PRESERVES PERFECTION

LENTINI pizzas are baked in special ovens at around 460 degrees C

This high-temperature baking ensures the fragrance and texture typical of authentic Neapolitan pizza.

Immediately afterwards, the pizza – still hot and steaming – undergoes an innovative cryogenic freezing process; within minutes, the freshly baked product is blast-frozen, locking in all organoleptic properties at the perfect moment.

The Results?
A handcrafted pizza, fresh from the oven, retaining its aroma, fragrance and flavour as if it had just come out of a Neapolitan pizzeria.

LENTINI pizza is baked in special Neapolitan ovens called “Biscotto di Sorrento”.
It is then frozen using the innovative cryogenic system, whereby a freshly baked, still-steaming pizza undergoes a blast-freezing process within minutes, bringing it from 90 degrees C down to -20 degrees C.

The result is a genuine handmade pizza like those found in the finest Italian quality pizza restaurants.