It is a business mission of BANCO to make the most authentic Neapolitan pizza in Taiwan with traditional Italian methods and pass on the knowledge and culture of Italian food.

Authentic Neapolitan pizza must follow the STG production process, using dough between 180 and 250 grams, natural sea salt and fresh wet yeast without adding any grease, spreading the dough out entirely using the palms and fingers, and only drizzling with olive oil just before placing into the oven. The pizza is baked in a wood-fired kiln at temperatures of up to 485°C. Pizza chefs use a long-handled baking board to place the raw pizza into the kiln before quickly removing within 60 to 90 seconds. The resulting pizza crust is thick on the outside and moist and chewy on the inside, which are the characteristics of authentic Neapolitan pizza.

The brand mission of BANCO includes providing a joyful atmosphere, elevating tastes in community life and passing on Italian food culture. The mission of providing a joyful atmosphere places emphasis on maintaining a happy, joyful and positive energy and creating a joyful dining atmosphere, while elevating tastes in community life means to continuously provide diverse added value to customers. The most important is to pass on Italian food culture by active learning and sharing knowledge on Italian food and culture.

To guard over the most authentic craft of making Neapolitan pizza, BANCO employees regularly go through the Neapolitan pizza maker certification assessment of APN Pizza, kilns are imported from Italy and employees visit Japan from time to time to learn from Italian food practitioners and take part in international competitions.

Japanese guest chefs are also invited to the store to teach their skills in person, such as world pizza champion Makishima Akinari who personally visited our store to teach the authentic method of making Neapolitan pizza.