The Heart of the Hearth
Defined by Fire,
Inspired by Tradition
Since 2018, Tutte Al Forno has specialized in mobile wood-fired pizza catering throughout the Bay Area, bringing the warmth and energy of a live-fire kitchen to events seeking something more interactive and memorable than traditional catering.
The Craft
Patience makes the perfect crust.
Tutte Al Forno was born from a simple belief: that great pizza deserves a great fire. Under new ownership, we’ve carried that founding vision forward, deepening our commitment to the craft, the ingredients, and the community that made this hearth something worth returning to.
Our process begins with authentic Italian-produced double zero flour and a light sourdough yeast for our handmade dough. We believe the fire and the dough are the stars, complemented by a sauce made from traditional San Marzano tomatoes, kept light and fresh so every ingredient can speak for itself. All produce is sourced fresh from local Bay Area family farms and vendors.
We fire exclusively with hard almond wood, chosen for its long burn time, clean high heat, and a neutral, slightly nutty flavor with a lower smoke point than softer woods. No heavy smoke. Just the perfect conditions for our signature thin and crisp crust.
Our Heritage & Craft
Italian-Made Valoriani Ovens
We operate the gold standard of mobile hearths: Valoriani Ovens, handcrafted in Italy. Our fleet includes a Model 120 with a 48″ cooking surface and two Model 140s each with a 54″ interior diameter — the largest in our fleet capable of firing 8 to 10 individual pizzas simultaneously at temperatures between 700 and 800°F.
That sustained, even heat is what delivers our signature result: a perfectly blistered, thin and crisp crust in just 90 seconds. No shortcuts, no conveyor belts — just live fire, hard almond wood, and a pizza chef who knows exactly when to pull.
90
Second bake time
8 - 10
Pizzas at Once
The team
Led by Passion
Pablo Garcia Traverso
Owner & Pizzaiolo
Erika Garcia Traverso
Co-Owner
Our Story
Three owners. One continuous thread of craft, warmth, and tradition.
Oscar & Cynthia Chabre
The company was originally founded by Oscar and Cynthia Chabre, whose roots in Mexican and Italian family kitchens shaped a hospitality style centered on generosity, flavor, and connection.
Brett Betchart
Brett Betchart acquired Tutte Al Forno, training closely with the founders to carry their traditions forward while preserving the spirit, recipes, and guest experience that defined the brand.
Pablo & Erika Garcia Traverso
Born into an Italian family in Buenos Aires, Pablo was raised in a culture where wood-fired cooking and daily pizza-making were part of life. Together with his wife Erika, Pablo has expanded Tutte Al Forno as a division of their established catering company, elevating the experience with a refined, artisan approach.
The food was to die for. The woodfire pizza was phenomenal, and the gelato bar after was such a hit. Everyone was raving about it and I’m still getting complements.
You won’t regret hiring these folks for any event. Can’t recommend highly enough.
Yael S.
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