Alfa Experience

Product experience is part of the all-important customer experience and companies are betting big on it; that’s why we host feedback from professionals who have chosen and keep on choosing Alfa ovens for their restaurant activities. Heeding and listening to professionals who use these high-end ovens to bake marvellous dishes day in day out is without doubt the best endorsement for customers who decide to buy and install one of our products and to sail through the different models that make up our catalogue.

Those who have chosen Alfa pro

There is no reference that is more sincere than a customer. Many professionals have chosen and continue to choose Alfa Pro and we reserve for each of them the same care and attention, because we have decided to offer the best solutions and all of our professionalism.

  • I was looking for a new wood-fired oven for the summer: beautiful, practical and easy to move. I got to watch a demonstration of the Opera oven and I am loving it. Now I can offer the much sought after “cooking show” to the customers, moving from time to time in the spotlight, and have seen the savings of wood (it consumes one third compared to the traditional oven) I decided to use it in the winter replacing the old refractory oven. The beauty is that not only the pizza maker uses it but the chef also likes to create new dishes.

    Miravalle Hotel
    Miravalle Hotel
  • Ikos Resorts chosen the Alfa Pro oven Quick for its kitchens. Ikos Resorts – Gerakini – Grecia

    Ikos Olivia
    Ikos Olivia
  • Accademia della pizza e arti bianche based in Veroli offers a range of different courses to suit all needs: not just professionals but lovers of the gastronomic world.

    APAB
    APAB Social page
  • I can definitely say that choosing the Achille oven was a winning move. It reaches the right temperature in a short time and I have noticed a substantial savings in fuel consumption.

    Philip
    Philip
  • Born in Arce, in the province of Frosinone, in the first half of the twentieth century, from a small workshop, Polselli, today, is the protagonist in the milling sector of quality in Italy and leader in the production of flour for bread, pastries and pizza. Within the academy you can find one of the Alfa Pro professional ovens that is used during the training courses for pizza makers.

    Molino e Accademia
    Molino e Accademia Web site
  • Trastevere, the heart of Rome, here is a El Munta a place where organic ingredients, flour selected and passion are melted and in the Opera oven become the real Italian Pizza. Pizzeria El-Munta – Trastevere – Roma

    Pizzeria El-Munta
    Pizzeria El-Munta
  • South-African by birth, French for some time and English by adoption, made his own passion a real job. He defines himself as an “outdoor cooking expert” and his own mission is to prove that everyone can be “an outdoor chef”.

    Cornelius Veakins
    Cornelius Veakins Brand ambassador
  • The main aims of the platform are:

    • providing enterprises with useful tools for searching for staff;
    • facilitating the matching of supply and demand for labor;
    • promoting the integration into employment of pupils who have frequented the hotel schools and professional institutes;
    • stimulating trade multicultural foreigners seeking work abroad;
    • centralizing all jobs offers in the sector;
    • enhancing professionalism in the catering and hotel sectors.

    Rysto
    Rysto Web site
  • International Centre for Culinary Arts (ICCA) Dubai is a world-class culinary training centre. It was established in the year 2005, with a mission to become the leading culinary training provider in the Middle East and redefine the way in which professional & personal culinary training is delivered across the region.

    ICCA
    ICCA Web site
  • The Tower Hotel is nestled between the River Thames, St Katharine Docks and alongside world Heritage Site,The Tower of London with incredible views of Tower Bridge.

    The Tower Hotel
    The Tower Hotel