The secret’s in the crust
Born from a shared passion for Italian cuisine and a bold vision for inclusive eating, OGGI Foods has become a leader in the premium gluten-free space. Founded by Stefano Cataldo, Angelo Cataldo, and Tony Merulla, OGGI is redefining what it means to enjoy authentic Italian food in a modern, health-conscious world.
The company’s roots trace back to Naples, the birthplace of pizza and a global gold standard for quality and tradition. Inspired by the flavours of their heritage and driven by a desire to make them accessible to all, the founders launched OGGI with a simple but ambitious goal: to craft gourmet products that cater to today’s dietary needs without sacrificing flavour, quality, or authenticity.
“OGGI Foods was born from a passion for crafting premium, authentic Italian food that meets modern dietary needs,” says Stefano Cataldo. “We believed there was a way to honour tradition while embracing innovation—and we’ve made that vision a reality.”
At the core of OGGI’s success is a commitment to quality, health, and taste. All products are certified gluten-free and produced in a dedicated facility, ensuring safety for those with celiac disease or gluten sensitivities. Proudly made in Canada, OGGI pizzas combine local excellence with old-world craftsmanship. Using only all-natural, non-GMO ingredients, the company also offers topped vegetarian pizzas, Pinsas (Roman flatbread), and dairy-free pizzas—making it easy for a wide range of consumers to enjoy authentic Italian flavours.
The brand’s signature product—the Artisan Gluten-Free Pizza Crust—is a standout example of its dedication to craftsmanship. Years of research went into creating a crust that mimics the texture and flavour of traditional Italian pizza: light, crisp, chewy, and full of character. Hand-stretched and stone-baked, it features authentic rising air pockets—an industry first—and delivers a truly gourmet experience.
“Creating a crust that was gluten-free but didn’t taste gluten-free was our mission from day one,” explains Angelo Cataldo. “We didn’t want our customers to compromise on taste or texture. Our crust had to stand up to the best traditional pizzas out there.”
OGGI’s innovations haven’t gone unnoticed. The Artisan Gluten-Free Pizza Crust has won awards and praise from consumers, retailers, and chefs alike. It’s become a favourite in both the freezer aisle and restaurant kitchens, proving that inclusive food can also be exceptional food.
The founders credit their success to their shared values: a respect for tradition, a commitment to innovation, and a belief in making great food available to everyone. Tony Merulla sums it up best: “We’re not just making pizza. We’re changing perceptions of what gluten-free can be.”
As consumer demand for healthier, allergen-conscious, and plant-forward foods continues to grow, OGGI Foods is perfectly positioned to lead the way. With its roots firmly planted in Italian culinary heritage and its eyes set on the future, OGGI is delivering on a promise: the best gluten-free pizza that’s as delicious as it is inclusive.
After all, the secret truly is in the crust.