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STRAIGHT OUTTA ITALY WITH NEW YORK SWAGGER.
WE TAKE PIZZA PERSONALLY, SERIOUSLY

IN THE HEADLINES & IRL

PRESS

The people are talkin’. Chefs are raving. And yes, food media is falling hard for the crunch. Check out where we’ve been featured—and what all the hype is about.

  • From Michelin stars to mouthwatering jars

    Adam Sobel’s journey from fine dining to flavor bomb condiments gets the spotlight in this killer write-up by GrowthBuster. Read up on what makes Pizza Crunch the boldest bite in the aisle.

    READ 

  • When the legend calls it his favorite condiment of the summer... you listen.

    Chef Michael Symon didn’t hold back on his Insta—Sobelini Pizza Crunch is officially his go-to flavor move. And if it’s good enough for him, you already know.

    WATCH 

  • The Big Food Energy Episode.Crunch time, baby.

    Chef Adam Sobel hit the mic on the Beyond The Plate podcast to talk flavor obsessions, culinary chaos, and why Pizza Crunch is the topping that turned into the main event. Give it a listen—then grab a jar.

    LISTEN 
THIS MIGHT BECOME THE ONLY WAY YOU EAT YOUR PIZZA ● WE DON'T JUST TOP IT, WE ROCK IT
THIS MIGHT BECOME THE ONLY WAY YOU EAT YOUR PIZZA ● WE DON'T JUST TOP IT, WE ROCK IT