Pizza Diavola by Italiamo

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Pizza Diavola

by Italiamo 360 g in Frozen pizzas Barcode 20530730

Pizza garnie de 6,9% de saucisse épicée et de 2,6% de saucisse Nduja, précuite, surgelée

Nutri-Score
Average nutritional quality
Processing (NOVA)
Ultra-processed food

Pizza Diavola by Italiamo provides 214 kcal per 100 g, with 3 g of sugars and 9.4 g of protein. Its Nutri-Score is C and it is classified as NOVA 4 (ultra-processed food). It is listed in the Frozen pizzas category and comes in a 360 g pack. Contains: gluten, milk.

Nutrient levels per 100 g

Fat
7 g · Moderate
Saturated fat
2.7 g · Moderate
Sugars
3 g · Low
Salt
1.3 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 pizza (360 g)

Nutrient Per 100 g Per serving% DV* Category avg
Calories 214 kcal 770 kcal 229 −7%
Total fat 7 g 25.2 g 32% 8.5 −18%
Saturated fat 2.7 g 9.7 g 49% 3.6 −26%
Carbohydrates 27 g 97.2 g 35% 27.6
Total sugars 3 g 10.8 g 3.2 −7%
Added sugars 0 g 0 g 0% 1 −100%
Dietary fiber 2.8 g 10.1 g 36% 2.2 +29%
Protein 9.4 g 33.8 g 68% 9.6
Salt 1.3 g 4.6 g 1.2 +8%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 1796 Frozen pizzas products on Foodmetria.

Compared with other frozen pizzas

Calories lower 30%
Sugars lower 50%
Salt higher 35%
Saturated fat lower 23%
Protein top 61%
Fiber top 18%

Bar shows the share of products in this category that contain less of the nutrient.

Ingredients

50% pâte : farine de _blé_ tendre, eau, huile de tournesol, sel de cuisine, levure, gluten de blé, farine de malt de blé tendre, antiagglomérant : carbonate de calcium; agent de traitement de la farine : acide ascorbique, enzymes (contiennent _blé_). 50% garniture : purée de tomate, purée de tomates mi-réduite, 16,6% Mozzarella (_lait_, sel de cuisine, ferments lactiques, présure), 14,7% oignon rouge, 13,8% saucisse épicée (95,6% viande de porc, sel de cuisine, arômes naturels, épices, arômes de fumée, dextrose, saccharose, antioxydant : acide ascorbique; conservateurs: nitrite de sodium, nitrate de potassium), eau, 5,2% Nduja (46% viande de porc, gras de porc, piment, huile d‘o|ive, sel de cuisine, dextrose, saccharose, arôme de fumée, antioxydant : acide ascorbique; conservateur : nitrite de sodium), poivron rouge mariné (poivron, eau, vinaigre, sucre, sel de cuisine, séquestrant : chlorure de calcium), amidon modifié de maïs, huile d'olive vierge extra, sucre, Pecorino (_lait_), huile de tournesol, sauce au piment (piment rouge, huile d'olive, sel de cuisine, ail), piment, sel de cuisine, basilic, ail.

May contain palm oilNot veganNot vegetarian
Allergens
GlutenMilk
May contain traces
CeleryCrustaceansEggsFishMolluscsMustardNutsSesame seedsSoybeans

Additives 6

High overexposure risk
High overexposure risk

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Quantity
360 g
Serving size
1 pizza (360 g)
Labels & certifications
Green DotMade in Italy
Sold in
France
Barcode
20530730

Prices reported by shoppers

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Frequently asked questions

How many calories are in Pizza Diavola?

Pizza Diavola contains 214 kcal per 100 g and about 770 kcal per serving (1 pizza (360 g)).

How much sugar is in Pizza Diavola?

Pizza Diavola has 3 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Pizza Diavola healthy?

It has a Nutri-Score of C (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Pizza Diavola vegan?

Based on its ingredient list, it is not vegan.

What allergens does Pizza Diavola contain?

According to the label data it contains: Gluten, Milk. It may also contain traces of celery, crustaceans, eggs, fish, molluscs, mustard, nuts, sesame seeds, soybeans. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated March 25, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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