Born in 1939 in Castel Castagna, Abruzzo, Luigi Francia grew up in a community where the traditions of Abruzzese food and cooking were a way of life. Surrounded by the familial wisdom of his mother, grandmothers, and aunts, he lived in close relation to these women who carried the ancestral knowledge of Abruzzo's rich culinary heritage. Amidst the vineyards, olive groves, and farms at the foothills of Gran Sasso, Luigi absorbed these traditions. In 1963, he brought this deep-rooted understanding of homegrown and homemade values from Abruzzo to Denmark, enriching a new culture with his heritage.

In 1975, Luigi Francia established one of the first Italian pizzerias in Copenhagen's lively streets, aptly named 'La Pizzeria Italiana'. It quickly became renowned for its authentic pizzas, paving the way for 'La Cucina Italiana'. This small kitchen production, tucked in the back of the pizzeria, soon became a culinary hotspot, serving the Copenhagen nightlife and intertwining Danish culture with true Italian culinary artistry.

In 1984, building upon his successful venture, Luigi Francia took a bold step by acquiring 'Kronborg Mejeri' in Veerst, Denmark. Demonstrating remarkable tenacity, he transformed this former dairy into Denmark's first Italian pizza production facility for supermarkets & food service clients. At this factory, Italian bakers worked in harmony with a Danish topping crew, creating perfect pizzas. Luigi's innovative approach not only introduced Danish households to authentic Italian pizzas but also cemented his status as a culinary pioneer introducing DINOS PIZZA.

In 1986, Luigi Francia, named Dino brought to life 'Dinos Pizza' in his handcrafting factory, a move that quickly positioned it as Denmark's beloved pizza brand and marked a significant milestone in the culinary landscape. Venturing beyond serving individual consumers, Luigi broke new ground by tapping into the B2B market. He began supplying authentic, high-quality pizzas to supermarkets and catering services on a large scale, a testament to his unwavering commitment to quality and authenticity. This strategic expansion not only reinforced Luigi's status as a pioneer but also underscored his dedication to bringing genuine Italian culinary experiences to a broader audience.

In 1989, Luigi Francia transformed an old school into the groundbreaking 'Pizza University,' a first in the world. This innovative academy attracted attention from deli departments, butchers, and supermarket professionals, quickly becoming a central hub for Italian culinary arts enthusiasts. The university welcomed a diverse group of students, from pizza aficionados to industry professionals. It was within these walls that many new concepts in pizza making were conceived and introduced on a large scale. Among these was the renowned Deli pizza, a pioneering creation that was the first of its kind.

In 1993, Luigi Francia's influential role in revolutionizing Italian pizza throughout the 1980s and 1990s was formally recognized. This recognition came in the form of a significant appointment: Luigi was selected as the exclusive representative for Denmark of the APES association, an esteemed group consisting of the world's most skilled and revered pizzaioli. This prestigious honor was not only a testament to his deep-rooted dedication to maintaining the authenticity of Italian pizza traditions but also to his innovative spirit that brought a fresh perspective to the industry. Luigi's appointment to represent APES highlighted his status as a trailblazer in the pizza industry.

In 2001, Luigi Francia's mastery in pizza-making reached a new pinnacle of recognition. At the esteemed pizzaiolo championship in Italy, he achieved a remarkable feat, securing a shared first place with fellow expert Evandro Taddei. This victory not only celebrated his exceptional skill and creativity in the art of Italian pizza but also firmly established him on the international stage as a top-tier pizzaiolo.

In 2005, Luigi Francia broadened his culinary horizons, introducing a variety of innovative pizza and Italian focaccia bread concepts specifically tailored for the B2B market. His culinary creations not only captured the diverse tastes and preferences of the market but also secured a prominent representation in all major Danish supermarkets through time. 

In 2017, at the impressive age of 78, Luigi Francia's enduring passion for pizza led him to undertake an ambitious new project. Undeterred by age, he spearheaded the establishment of a state-of-the-art pizza production facility in the Ringsted area. This new venture, was a testament to Luigi's ceaseless dedication to the craft of pizza making and his commitment to innovation, even in the later stages of his career. 

La Cucina Italiana has organized a series of educational trips to Italy for our customers, aiming to deepen their understanding of authentic Italian cuisine. These immersive journeys offered participants a firsthand experience of Italy's rich culinary traditions. During these visits, staff from various supermarkets were able to gain invaluable insights into the authentic flavors and traditional techniques that are central to our genuine italian food products.

In 2019, through succession, the daughter of founder Luigi, Dora, stepped into the leadership role at the company, bringing with her a unique blend of expertise in both the food industry and interior design, with a specialisation in Italian natural stone. This strategic transition was further enriched by the involvement of her son, Luca, who also joined the company, adding another generation's perspective. Their combined strengths and experiences have continued to propel the company forward, weaving together a legacy of culinary excellence with a fresh, dynamic approach to business and design.

La Cucina Italiana remains steadfastly committed to our roots in Denmark, continuing to operate under the "La Cucina Italiana - since 1975" banner. This enduring presence ensures we maintain our unwavering dedication to serving our B2B retail and HORECA customers, upholding the same standard of excellence that has been synonymous with our brand since its inception.