In 2015, in a garage in a village of 2,000 people, an oven was lit. There, where time moves more slowly, a story of pizza with its own accent began.

In the early days there were more empty orders than full ones. But there was always an old Renault waiting at the door and the mothers completing the menu with lifelong recipes, because back then pizzas alone were not enough.

Since then, we have had a clear premise: to work with the neighbors' produce, the kind you know by name. And always bake it in a wood-fired oven, with thin dough, just like when cooking for the family.

When everything went dark during lockdown, the oven stayed lit. Every pizza that crossed a doorstep helped a living room feel a little more like home.

Today Del Poble reaches cities with more traffic lights than olive trees, but the story still comes out of that garage. Every time a new Del Poble opens, something of that first oven is lit in another place.