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Talia di Napoli: How to Wake Up a Sleeping Pizza

This company ships flash-frozen pizzas from Naples to anywhere in the world.

The "sleeping pizza" from Talia di Napoli

Talia di Napoli

If you can’t make it to Naples for pizza, Talia di Napoli will send a slice of Naples—or even a whole pie—to you.

The company has developed a proprietary method for “sleeping pizza,” a flash-frozen pie that can be shipped in dry ice anywhere in the world. In fact, the company’s name refers to the snoozing princess in the classic fairy tale, “Sleeping Beauty,” according to the Talia di Napoli website.

Talia di Napoli is a self-described “pizzificio,” or artisanal pizza production house, with master pizzaioli manning the ovens. The dough is prepared according to a proprietary process and allowed to rise for 24 hours. “We have taken great care in sourcing the best local ingredients we could to ensure the highest quality,” the website says. “Every part of Talia is genuine and natural; we do not use any preservatives or additives and no GMOs.”

Once the pizza has been baked in the oven, it’s “put to sleep” in a “cryogenic flash chamber, where it reaches sub-zero temperatures in minutes,” the website explains. The pies can then be packed in dry ice and shipped on demand. To “wake up” the pizza, customers can simply defrost it and bake it at 400°F for 8-10 minutes in a preheated regular oven.

In addition to a classic Margherita (pictured above), menu options include the Four Cheese, featuring cow’s milk mozzarella, Gorgonzola, Emmental and Parmigiano Reggiano DOP; the Tartufina, laden with a combination of black truffles and porcini mushrooms, mozz and Parmigiano Reggiano; the Friarelli, made with mozz, browned broccoli rabe and hot peppers; the Vegetariana, loaded with eggplant, zucchini, bell peppers, mozz and Parmigiano Reggiano; and the Primavera, topped with provolone, cherry tomatoes, and Parmigiano-Reggiano.

Talia di Napoli also offers a gluten-free version of its Margherita pie.

The website identifies the company’s founders only as Guido and Maurizo. Their Neapolitan recipe is said to date back to 1889.


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