Our Traditional
& Exclusive Style

Exclusive hot-pressing
(Aroma-locking)

How can we replace the skilled hands of the pizza chef in order to produce a high number of pizzas? This was the question posed by the Roncadin family from the outset. After years of studies and extensive testing, we came up with special machinery, patented exclusively by Roncadin, capable of pressing the dough gently without subjecting it to stress.

Unlike usual methods, the dough is not rolled out in great quantities, but divided up into small balls, which will each become a single pizza. In this way, without stressing the dough, a single hot-pressing operation turns the balls into bases.

This method also creates a crust that naturally protects the base from the wet tomato sauce, keeping it crisp and fragrant.

Long leavening

It really takes very little yeast to “trigger” the flour… Roncadin uses less than 0.8% yeast for all its dough!

Yeast is fundamental for pizza dough, and it has two important functions: increasing its volume and enriching its flavour. The perfect chemical process of proving calls for time and Roncadin pizzas are in no hurry: thanks to natural proving and a 24-hour period of resting, we can make bases with less than 0.8% yeast. This gives them their unique characteristics of lightness and easy digestion.

In this way, the enzymes in the dough have more time to break down the proteins and “mature” the dough: the end result is a large, round base, tasty and much easier to digest.

Roncadin uses only naturally-occurring yeasts, such as brewer's yeast and mother yeast.

Hand spread topping

Maura, Silvia, Martina and 33 other people work together to make ONE Roncadin pizza. Their hands are entrusted with spreading the toppings and, just as they do in pizzerias, we cut all our vegetables into rounds, segments and julienne, giving the finished product a wonderful appearance!

We use fresh ingredients for our toppings and cook none of them, not even the cheese. We leave the baking of our pizzas to the end consumer!

Cooked on stone in a wood-fired oven

Roncadin pizzas are cooked on stone in wood-fired ovens. The pizzas move through the oven on refractory stone at 300/350 degrees centigrade, absorbing the heat gradually.

To ensure excellent results, the stone oven is fired with wood, a natural, renewable fuel that gives high heat and low greenhouse gas emissions. Since ancient times, wood has been used for cooking bread and others foods, the wood smoke giving the products inimitable characteristics.

The kind of wood used as fuel is a very important factor. Roncadin uses 100% certified pure beech briquettes, compressed and with a high energy content. They are totally ecological and do not contain bark, adhesives, hydrocarbons or other aggregates.

The cold chain that
safeguards quality

Deep-freezing is an ultra-rapid freezing process that safeguards product quality. The foodstuff is chilled very rapidly to -18°C and this temperature is maintained to slow down chemical and enzyme reactions, preserving the product’s original taste and aroma.

The secret of deep-freezing is to never interrupt the cold chain by keeping the food constantly at the same low temperature until it is baked. Roncadin guarantees the cold chain from receipt of the ingredients to handover of the product to the selected transport agent.

Roncadin pizzas are frozen to -18°C in less than 10 minutes. Three minutes after they come out of the blast chiller, supermarket packs are already in storage in the warehouse.