The word pizza, as it is currently spelled, was used to describe both sweet and salty pies in the Middle Ages, but took the form that we are now familiar with in pre-Renaissance Naples, a large city in central Italy.
It’s said that the pizza that made Naples world famous is the Pizza Margherita in Italian or Pizza Margarita to the rest of the world. A local man and the town baker called Esposito first baked it in 1889. He created the pizza in honor of a visit to Naples by the Queen of Italy, Queen Margherita which she loved, and what eventually became Pizza Margherita has since become an international standard. Neapolitan pizza is still widely regarded as the best in the world, probably because of the fresh ingredients available to Neapolitan pizzerias.
Pizzerias in this era usually included a large brick oven, a marble counter where the crust was prepared, and a shelf lined with ingredients. Contemporary Neapolitan pizzerias are prepared in the same way they were 100 years ago. The large brick ovens make the pizzerias uncomfortably hot in every season except winter, but the unique flavor of these brick-oven pizzas is unmatched.
Today, the Associazione Pizzaiuoli Napoletani (the Association of Neapolitan Pizza) maintains strict member guidelines for ingredients, dough, and cooking. This elite organization maintains that pizza dough must be made only with flour, natural yeast or brewers yeast, salt and water.
Also, only wood-burning, bell-shaped brick ovens are permitted in pizzerias that belong to this organization.
Olio is an authentic Italian Pizzeria located across Lebanon serving high quality Pizza and Italian food in a traditional yet trendy atmosphere. Olio targets a wide market of mid and high end clientele. Olio’s efficient SOP and supply chain minimizes delivery time, and maximizes management efficiency threw optimal inventory usage.
At Olio there is no compromise made in quality, every effort is made to keep the prices reasonable and value sustainable. With more than 1.4 Tons of fresh mozzarella served monthly, we satisfy more than 20.000 loyal customers per month.
Some facts and figures:
Olio will hold 5 outlets by end of 2012.
With around 165 covers per day per outlet, Olio will hit a 290.000 yearly foot fall, with an average check of 25 USD per person.
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01 – 74 11 33
01 – 56 39 39
01 – 492 408
09 – 222 965
04 – 444 965
Sin El Fil
Olio Pizzeria is currently offering Master Franchises for a number of territories.
For more information:
Lotus Management Group s.a.r.l.
Saeb Salam Street, Corniche El Mazraa
Tel: +961 1 300606
Mob: +961 70 337979
Fax: +961 1 817171
Mazen Maroun, Co-owner, Managing Partner
Samer Maroun, Co-owner, Managing Partner
Joseph Bechara, Managing Partner
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Olio Sin el Fil
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