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Since 1976 SITTA produces in San Giovanni al Natisone, in the heart of eastern Friuli, wooden chips, sawing, wooden meal, compressed log and pellet earned from recycling of virgin wood manufacturing, debarked and drayed, of high quality.

Everything was born from a simple idea, developed and improved along the years through aimed study, experience and a good part of far-sightedness: recovering of a row material which till then was considered a refuse to be sold off with high costs.

SITTA's founding partners have given back value to those wastes, recovering, selecting and transforming them in high quality new products like high compressed fire logs for pizzerias and bakery.

ECO-INNOVATIVE WELLNESS:
SITTA wants to deliver the his customers his experience on unique products for the food cooking sector. All products are characterized from the responsible utilize of raw materials resulting from recovering of virgin and desiccated woods.

SITTA aims to become the referring point for the development of innovative products through the research, and so increasing the grade of wellness of the utilizers in a sustainable way.

The evolutions of SITTA is written in the history of his products, among the firsts in manufacturing pellet and the first in proposing an innovative idea as the wooden biquettes for the cooking of the pizzas in the wood ovens.

Thanks to an important promotional effort and the participation to exhibitions of the sector, the company has reached an international looking which has also gone over the European borders.

The working process in the company is today completely automatic, to guarantee a constant level of quality as well for the products as for the packaging. The confidence of the customers, presence on the market and continuity in the research are the pillars of the company.

Sitta web site

"il Faggetto" 'O SOLE MIO

Octagonal fire log made of pure beech wood for pizzerias

REGISTERED TRADE MARK
Material: fire log of 100% pure beech wood, hyper compressed.
Application: specified for pizzerias.
Advantages: constant calorific power, 60 Kg of 'O sole Mio yield more than 100 Kg of common beech wood of good quality well seasoned and dry.
At highest radiant infra-red power. Healthy cooking because it doesn't contain impurity nor bark, sticking, hydrocarbons, or aggregation additives.
Heath power: > 18.8 MJ
Moisture: = 8%
Original weight: 18 kg.
Log in each box: 8

認定企業名簿とはＡＶＰＮに認定されたすべての企業のリストであり、常にＡＶＰＮによって評価されています。この認定企業名簿を通じて、ＡＶＰＮの加入者に真のナポリピッツァに関する本場の材料及びその関連商品を提供することができます。

イタリア、日本、またはその他の世界で真のナポリピッツァに関する本場の物産、或いはその関連商品を作る日本物産会社、イタリア物産会社及び日本のローカ ルプロモーターがＡＶＰＮ認定企業になれるとされており、この企業は協会と連携するだけではなく、協会とともに世界中に真のナポリピッツァの文化を普及す るべきです。



真のナポリピッツァに関する本場の物産及びその関連商品とは何か
 

• 0タイプの小麦粉
• 00タイプの小麦粉
• 生トマト：アグロ・サルネーゼ・ノチェリーノ平野のサン・マルツァーノD.O.P.コルバーラのプチトマト（コルバリーノ）ヴェスヴィオ火山のピエンノーロD.O.P
• ホールトマト：アグロ・サルネーゼ・ノチェリーノ平野のサン・マルツァーノD.O.P.細長いローマ種のトマトは、生トマトでもホールトマトに加工されたものでも使用が認められている。ホールトマトは、水分を切り、手でつぶして均一になるように混ぜておくことが望ましい。
• モッツァレッラ：カンパーニア州産水牛モッツァレッラD.O.P. モッツァレッラS.T.G
• アペンニーノ山脈産「フィオル・ディ・ラッテ」D.O.P. または認証を受けたその他のフィオル・ ディ・ラッテ。
• エクストラ・ヴァージン・オリーブ・オイル
• オリガノ："Origanum Vulgare" シソ科
• バジリコ：生バジリコ またはパックされたバジル
• チーズ：硬い性質のもの（すりおろし用）
• 真のナポリピッツァに関するその他の製品
• 薪窯
• ミキサー
• ピッツェリアの作業台
• ピッツェリアの作業台に関する用具（パーラなど）
• その他の設備、および新しい製品

必須条件
 

• 産業、農業、工芸いずれかの商工会に属していること。
• 製品のすべての段階、作業工程を明らかにする適切な証明書。
• ＤＯＰ、ＳＴＧなどのような特性を承認するために、適切な事務所によって提出された証明書。
• 生産段階から、食品生産会社に行くまでの流通段階すべてにおいて衛生検査（ＨＡＣＣＰ）をクリアーしたことを表す証明書。
• 商品販売と衛生環境、労働環境の安全性の基準を満たし、社会保証と福祉に貢献していること。

http://japan.pizzanapoletana.org/

Dear Friends,
as all previous years, VPN Americas will be present at the International Pizza Expo from March 24 to 26 in Las Vegas at the booth 1661.

The stand will be made entirely with eco-friendly materials and will be set up as an area of seminars and display corners for partner companies who want to support us in this initiative.

Program of the 6 technical seminars / workshops (1 hour each):

- AVPN presentation (5 minutes).
- Dough and its characteristics: demonstration of how to make a dough for Pizza Napoletana and explanation of the leavening characteristics.

The demonstration will be made using the ingredients provided by the sponsors present at the Pizza Expo through individual workshops (30 minutes).
- Business partners technical seminar (25 minutes).
Promotional material and gadgets from our partner companies, will be available during the seminars.
 

March 24th 2015
Promoters:
10.30 a.m. Dough Preparation. Le 5 Stagioni, Sogno
Toscano, Inpact. 12.15 a.m. Dough Preparation.
Caputo, Valoriani.
2.00 p.m. Dough Preparation. Dallagiovanna, Gimetal,
 

March 25th 2015
Sitta.
Promoters:
10.30 a.m. Dough Preparation. Caputo, Valoriani.
12.15 a.m. Dough Preparation. Dallagiovanna, Gimetal,
 

March 25th 2015
Sitta.
Promoters:
10.30 a.m. Dough Preparation.
Caputo, Valoriani.
12.15 a.m. Dough Preparation. Le 5 Stagioni, Sogno
Toscano, Inpact. 2.00 p.m. Dough Preparation.
Pasini, Valoriani, Sitta.
 

March 25th 2015,
6:30 pm - Annual Social Event with tasting of pizzas at 800 degree pizzeria at the SLS hotel in Las Vegas.
 

March 26th 2015
10.30 am - Convention of the VPN Americas members during which we will distribute information material from our partner companies.

Stay connected

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環境に優しい,衛生面で優れたブナの木人口薪の関係

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