"I LOVE MY JOB, BUT THERE IS NOTHING BETTER THAN SEEING PASSION BORN IN A YOUNG PEOPLE"


By becoming a teacher for my school, the fire of my passion burns even more . Nothing satisfies me more than transmitting my dedication and love for work to today's kids.
This is one of the reasons why our Pizza Chef School is so successful.
We teach the art of pizza with the passion of those who work there, creating new jobs in a sector that knows no unemployment .
We have also extended the offer of our courses to anyone who wants to try their hand at becoming an amateur pizza chef and amaze their friends with preparations like a true chef.
All this to remain faithful to the values of our business:
"If there is no passion, there is no smile. If there is no smile, there is no poetry. And if there is no poetry, the pizza will never be good"
This is our world, an ecosystem of people with a passion for pizza and who do this job because they love doing it.
This is Rush and Fury.
MY MISSION
Materie prime selezionate
Utilizziamo solo ingredienti di alta qualità, privilegiando prodotti a km 0 acquistati da contadini locali.
Stagionalità degli ingredienti
Seguiamo il ritmo delle stagioni, garantendo che ogni pizza sia preparata con i migliori ingredienti disponibili al momento.

velocità di consegna
Grazie alla nostra efficienza, ti consegniamo pizze fumanti e deliziose, ovunque tu sia, in tempi rapidi.
Esperienza consolidata
Con oltre 25 anni di esperienza, abbiamo perfezionato il nostro metodo di preparazione per garantire sempre il massimo della qualità.

MY STORY
My experience in the restaurant sector began way back in 1994 . I opened my first Pizzeria "Fretta e Furia" in San Terenzo in the municipality of Lerici. Even though it was my first experience, with sweat, effort and dedication I managed to gain the trust of customers and make my creation grow. In 2004 , Fretta e Furia moved to Arcola in the province of La Spezia, bringing with it a large number of customers and immediately managing to get the business off the ground. With the Lockdown of 2020 everything changed and the following year we transformed our business into Food Delivery , structuring it solely on the takeaway and home delivery service of pizzas. It was a big risk , but we still managed to reap enormous benefits.
We implemented software and apps that allowed us to grow Fretta e Furia even more, nothing was the same as before. To date, Fretta e Furia also becomes a school for amateur or professional pizza chefs , reinventing itself again and differentiating itself even more from its competitors, becoming unique and unrepeatable.