Treviso 30 News

For over 15 years, the pizzas of L'Angolo Goloso have been part of many families' homes in the Treviso area.

The locations in San Biagio di Callalta, Silea, Sant'Alberto di Zero Branco and San Cipriano di Roncade have become, over time, reference points for those looking for a pizza made with carefully selected ingredients and the result of continuous research and refinement.

The project began in 2007 with the opening of the first store by Luca Bonazza. Over the years, Marco Bizzetto joined the project, contributing to the development of the business and the growth of the group.

At the heart of L'Angolo Goloso's work there is a clear vision: continuously improving the quality of the product by selecting reliable suppliers and enhancing the local territory.

Not only carefully chosen ingredients, but also attention to nutritional balance and the search for raw materials that express authenticity and identity.

One of the most distinctive aspects of the project is also the attention to the supply chain: the cultivation of wheat for some of the flours used in the doughs and the desire to directly oversee part of the production related to the world of pizza.

According to the founders, the most delicate element in creating a great pizza remains the dough: a complex balance that requires technique, experience and constant attention, and that must be accompanied by high-quality ingredients to achieve the final result.

Over the years, there have also been recognitions in the world of pizza, such as the excellent results achieved at the Parma pizza championships, confirming the commitment to research and the development of new ideas.

However, for the owners, the real goal has always remained the same:

to offer customers a high-quality pizza, built through continuous research for the best raw materials and a strong connection with the local territory.