Av. Gral. Las Heras 3333 - Buenos Aires THE HISTORY OF PUNTO PIZZA DATES BACK TO 1999 IN ITALY WHEN ITS FOUNDER, LUIGI, AN ECONOMIST BY PROFESSION, IS LINKED TO THE GASTRONOMIC BUSINESS. IN HIS YEARS OF WORK ON THE OLD CONTINENT HE BECAME AN ENTHUSIAST OF ITALIAN-STYLE PIZZA AND MANAGEMENT TECHNIQUES OF INTERNATIONAL GASTRONOMIC CHAINS. THERE HE BEGAN TO DREAM OF HIS ENTREPRENEURSHIP AND THE CREATION OF A LARGE CHAIN OF PIZZERIAS. AT THE END OF 2001 HE RETURNED TO ARGENTINA AND, IN THE MIDST OF THE LOCAL CRISIS, DECIDED TO SET UP HIS FIRST BUSINESS IN THE FACE OF A VERY UNCERTAIN FUTURE FORECAST. WITH A LOT OF DEDICATION AND EFFORT HE DEVOTED MUCH OF HIS TIME TO EXPLORING AND THINKING ABOUT WHAT WAS TO BE IN THE FUTURE PUNTO PIZZA. ITS PREMISE FOR THE START OF THE PROJECT WAS TO MAKE A DIFFERENT PRODUCT. LET IT STAND OUT BY TASTE, THE QUALITY OF THE RAW MATERIALS AND A STYLE OF ITS OWN AND CHARACTERISTIC, UNKNOWN UNTIL NOW IN OUR COUNTRY. AND SO LUIGI MADE HIS FIRST MOVE BY INSTALLING THE ELCANO STREET VENUE THAT OPENED IN EARLY 2002. HE INVESTED IN THE INCORPORATION OF STATE-OF-THE-ART TECHNOLOGY AND FURNACES, SUCH AS THOSE USED IN LARGE INTERNATIONAL CHAINS. THUS, HE MADE SURE THAT IN ADDITION TO AN INCOMPARABLE FLAVOR, HIS PIZZAS WOULD HAVE AN ALWAYS PERFECT COOKING. DURING THE FIRST FEW MONTHS, ELCANO FUNCTIONED AS A TESTING BASE WHERE LUIGI SPENT HIS TIME EXPERIENCING WHAT WOULD BE HIS PARTICULAR AND CHARACTERISTIC MASS. HE CONSULTED EXPERT MASTER PIZZA MAKERS, CHEFS AND ADVISORS TO EXCHANGE IDEAS AND POLISH THEIR PARTICULAR PIZZA IDEA. MIXING THE ARGENTINE AND ITALIAN PIZZERA TRADITION TO WHICH HE ADDED HIS OWN STAMP. AND SO, DAY AFTER DAY, HE INVITED FRIENDS AND NEIGHBORS TO TRY OUT THE ADVANCES OF HIS CREATION, WHERE HE RECORDED THE OPINIONS AND PREFERENCES TO APPROACH THE TASTE, CONSISTENCY AND COOKING HE CRAVED. IT WAS 2 MONTHS BEFORE LUIGI MANAGED TO ACHIEVE THE "MASS OF HIS DREAMS" THAT ACCOMPANIED BY THE RECIPES HE HAD BEEN CREATING AND TASTING WAS BORN THE INCOMPARABLE FLAVOR OF PUNTO PIZZA. FROM THERE CAME THE SECOND CHALLENGE. LUIGI'S NEXT CONCERN WAS TO GET THE PIZZA TO THE CUSTOMER'S HOUSE INTACT, LIKE FRESHLY MADE. ENSURING COMPLIANCE WITH A THOROUGH COOKING PROCESS UP TO DELIVERY LOGISTICS THAT ENSURED OPTIMAL CONSUMPTION BY THE CUSTOMER. THE BREAD DOUGH "CRISP AND GOLDEN ON THE OUTSIDE, FLUFFY AND VERY LIGHT INSIDE", AS DEFINED BY IT, AND LUIGI'S SPECIAL RECIPES QUICKLY SPREAD AND BECAME A HIT IN THE NEIGHBORHOOD. ALWAYS RESTLESS AND LOOKING TO BETTER SATISFY HIS CUSTOMERS HEREAFTER ALSO CREATED THE THIN DOUGH "THIN AND CRISP AT ITS RIGHT POINT" AND SO PIZZA POINT FANS WERE ABLE TO START CHOOSING THEIR FAVORITE RECIPE AND ALSO THEIR DOUGH. TWO YEARS LATER, IN 2004, THE LAPRIDA VENUE OPENED WITH THE POSSIBILITY OF ENJOYING ITS PRODUCTS ALSO IN THE SALON. IN THE FOLLOWING YEARS THE PARAGUAYAN BRANCH WAS INAUGURATED AND THEN CORRIENTES. AT THE END OF 2011, WITH A MAJOR CHANGE OF STYLE AND AESTHETICS OPENED THE PLAZA LAS HERAS VENUE, WHICH MARKS THE FUTURE DEVELOPMENT AND CONSECRATION OF THE BRAND.
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