Infermentum accelerates its savory focus and debuts on the pizza market with Salè, a line that brings the expertise of great leavened products to everyday consumption. On World Pizza Day, the Stallavena-based company officially unveiled Salè, a project that marks a strategic evolution consistent with its premium artisan positioning. Founded in 2015 by Francesco Borioli, Elisa Dalle Pezze, and Luca Dal Corso, the company's friendship and passion for leavened products has made it a benchmark for the Italian pizza industry. Infermentum thus broadens the scope of its offering beyond the sweet world.
Salè was created to meet the growing demand for high-quality pizza bases, practical but not industrial, designed for both sophisticated home consumption and selected food retail and foodservice channels. Not a pinsa, but a true artisanal pizza, built on a highly hydrated dough (75%) with only selected wheat flour. Dalla Giovanna MillMixed fermentation, which combines sourdough and brewer's yeast, focuses on digestibility and lightness, while the exclusively manual processing allows for precise control of the production phases.
A key element for B2B is shelf life: approximately 45 days without preservatives, thanks to an innovative preservation system that allows for storage outside the refrigerator. This feature opens up concrete opportunities for specialty retailers, wine shops, delicatessens, and quality-focused concept stores.
The range consists of two products with the same dough but different functions. The Pizza Pala (2 pieces, 500 g) is designed for sharing and as a topping, also suitable as an alternative to bread. The Pizza Teglia (2 pieces, 660 g) is designed for stuffed preparations and gourmet sandwiches, thanks to its greater thickness and more versatile structure.
Each package includes a QR code with regeneration instructions and filling suggestions, reducing barriers to use and enhancing the final experience. The Salè project is part of Infermentum's growth trajectory, which currently produces over 150 leavened products per year, distributed in more than 350 stores in 15 countries.
The supply chain of excellence remains central, with ingredients such as chocolate Valrhona and the candied fruit Agrimontana, confirming a strategy oriented towards value rather than volume. With Salè, Infermentum opens a new industrial chapter in the savory sector, aiming for gradual growth consistent with its artisanal identity and an increasingly structured dialogue with professional channels.
