33Libro’s history began in 2004 with a project by Valentino Libro, a talented Neapolitan pizza maker born in 1986, 2014 world pizza champion, 2013 intercontinental champion and ambassador of Neapolitan pizza in Turkey, where he lived for two years bringing the art of Neapolitan pizza to the suggestive Istanbul.
As an expert in the field, Valentino can please the most demanding palates with his fragrant and light doughs and carefully selected products. Valentino opened his first pizzeria, 33Libro’s, in Aversa using the experience he have gained during years of hard work in Italy and abroad, and after winning several awards.
Two years later, he doubled with a second pizzeria in Marano (Naples). An history of love and success made possible by passion for Neapolitan pizza.
Libro’s is based on Valentino Libro’s know how, gained during years of hard work and experience all over the world. A combination of tradition, professional skills, creativity and innovation.
Old recipes of Neapolitan tradition combined with new proposals and management models. An operational methodology that combines know how, organization, management models and innovation that is conveyed to affiliates through an operating manual and proper training to allow them to develop their own activities.
The goal of every day
33Libro’s concept begins with careful observation of new restaurant trends and with an intuition: nowadays guests live meals as moments of personal gratification and they always want the best. At 33Libro’s the open kitchen creates an engaging atmosphere filled with smells and emotions.
The perfect place where to enjoy the excellent quality of the menu and an atmosphere made up of beauty, tradition and passion.
To offer comfortable and original meeting place.
To offer the authentic taste of food craft, derived from excellent raw materials and clever methodology.
To satisfy people’s desire to share a grateful experience in a welcoming and familiar atmosphere whit manual skills, smells and tastes like old times.
The choice of location plays a fundamental role for 33Libro’s restaurant. 33Libro’s aim is to open new restaurants in main towns of province or with a resident population of at least 50.000 people, in central streets or squares, preferably in fascinating places, nearby offices, commercial and residential areas, as well as in places with a consistent number of tourists in order to have customers both during daytime and nights, or in shopping malls with well organized food court and evening shows.
The hall shall be at least 140/150 sq. m. with a number of at least 80 seating positions. Fundamental is good exposure.
33Libro’s project is addressed to those investors who wants to create a winning partnership in which franchisor’s experience meets franchisee’s knowledge of local market.
Franchisee invests in the business and uses both trademark and the operating system created by the franchisor.
There are 3 options:
2. MULTI UNIT FRANCHISE
3. MASTER FRANCHISE
33Libro’s provides all the following services to affiliates:
- Business plan
- Site selection assistance
- Site development assistance
- Turnkey project
- Operating manual
- Ongoing support
- Management software
- Suppliers selection
- Marketing and advertising
- Corporate identity
33Libro’s goal is to create restaurants/pizzerias with a warm and comfortable atmosphere, with a typical elegant Italian style. In the restaurant there must be ovens for pizza, open kitchen and showcase.
The décor of 33 Libro’s shops has been chosen to express the identity of the trademark. A choice that makes feel customers as they are entering a traditional Italian place.
No barriers between producer and consumer, in order to stimulate senses thanks to open kitchen that spreads its smells and gives the chance to see and enjoy the preparation of food. Everything is set up to offer a unique experience.
Pos and managment
In accordance with applicable laws the franchisor will select a POS and a management software. A chosen company will be entrusted with the installation of the management software and of the entire management system to guarantee uniformity.
The franchisee will report data about sales and statistics daily, weekly and monthly so that the SYSTEM can monitor the proper management and the performance of the project.
QUALITY and TRADITION are the watchwords of 33Libro’s and you can see it in the menu, that offer the typical pizzas of Neapolitan tradition and a list of pizzas created by Valentino Libro, characterized by a great variety and prepared with high quality ingredients. In addition to pizzas, the menu offers a great choice of Neapolitan dishes, fried food and salads as well as desserts to fulfill every request. The menus are produced with the best raw materials, designed with care, simplicity and elegance. A constant quality in the service is made possible by compliance with the method of preparation of pizza and dishes, by the know how of the franchisor and by staff training by 33Libro’s chefs that follow procedures and recipes of the operating manual to the letter.
The Book's Menu are 3::
Long rise dough pizza
Pizza with long- rise dough is an insourmontable basic recipe. Our recipe requires a long rising process and high hydration.
Our dough will be soft and tasty… Our pizzas are all seasoned with: fresh basil and extra virgin olive oil from organic farming. Only 500 pizza per day will be available. Libro’s menus have been created by the pizza chef, Valentino Libro, in collaboration with talented nutritionists to guarantee a balanced caloric and nutritional intake.
Pizza has about 1250 kcal. It is rich but without excess, there is logic and harmony of tastes, together with an extraordinary digeribility, rare virtue. Even the most traditional margherita seems something new thanks to the richness of its ingredients.
Whole wheat pizzas
With regard to whole wheat pizzas, whole wheat contains the entire kernel. It is a complete food, rich in fiber and vitamins, low in calorie and fat. This flour is obtained by milling the whole kernel of wheat, including germs and fiber.
A genuine product traditionally processed without chemicals. Type 1flour contains the entire wheat germ, that guarantees an increased nutritional content and antioxidant properties, and the right amount of fiber thanks to middlings.
Bio type 1 flour reaches a perfect balance of germs, fiber and ashes, and mycotoxines are almost non-existent.
For what concerns gluten-free pizzas our aim is to allow people with celiac disease to eat gluten- free pizzas as tasty as the classical ones; fried food too will be carefully cooked in a specific frying pan.