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.
Hibiscus restaurant inside the luxury Tikal Futura in Ciudad de Guatemala choose our commercial pizza oven Quattro Pro top
The Tower Hotel
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.
Incanto Restaurant and Delicatessen
Incanto Restaurant and Delicatessen is a unique combination of a contemporary dining restaurant and well stocked delicatessen.
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.
Stefano and Mattia
We used a Quattro pro oven for our bistro, the practicality and ease of ignition are factors that made us choose Alfa Pro than the other traditional ovens.
When in the morning we take it outside for an organized brunch, for the occasion of a business meeting, the tourists stopped remaining fascinated.
La moda cafè
“The oven is working very good, beside make a pizza and calzone. I can make Panuozzo, I can baked Fish, I can used the oven as much as I can explore. Any way your oven pizza it’s very nice and also easy to clean it.”
Plaza Indonesia 1st Floor M.H. No. 28-30, Jl. M.H. Thamrin, Daerah Khusus Ibukota Jakarta 10350, Indonesia. La moda cafè chosen gas oven Quick.
Ikos Resorts chosen the Alfa Pro oven Quick for its kitchens.
Ikos Resorts – Gerakini – Grecia
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
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.