Our recipe for goodness is made up of skill and passions,
a mix created over twenty years ago, and continually improving.

Exclusive hot-pressing

How is it possible to replace the skilled hands of the pizza chef in order to produce many pizzas?
From the beginning the Roncadin family asked themselves this question. After years of studies and several trials, they managed to create a
special system, an exclusive by Roncadin patent, capable of working the dough delicately and without causing stress to it.

Unlike usual methods, the dough is not spread in great quantities, but divided up into small balls, each corresponding
to a pizza. In this way, without the dough being subjected to stress, the base is obtained through a single hot pressing operation.

This method also allows for the creation of an impermeable layer that naturally protects the base from the moisture of the tomato sauce, keeping it crispy and fragrant.

Long leavening

Very little yeast is needed to "activate" the flour... Roncadin uses less than 0.8% yeast for all the doughs!

Yeast is essential in pizza and has two tasks: increasing volume and enriching the flavour of the dough.
The perfect chemical leavening process takes time and Roncadin's pizzas are not in a hurry: thanks to natural leavening and a 24-hour rest, it is possible to create a base containing a yeast percentage lower than 0.8%. This gives it a unique feature of lightness and high digestibility.

In this way, the enzymes contained in the dough have more time to break down the proteins and bring the dough to "maturity":
the final result is a base with generous and round characteristics, pleasant to the taste and much more digestible.

Hand topping

Maura, Silvia, Martina and many other people work together to make ONE Roncadin pizza.
The topping stage is entrusted to their hands, and, like in a pizzeria, our vegetables are cut into slices,
wedges, or julienne, giving the product an excellent appearance!

The pizza base (dough and tomato) is baked during the production stage, while home cooking is used to bake the filling
including the cheese, which is spread after being cooked in the wood-fired oven.

Cooked on stone in a wood-fired oven

Roncadin pizzas are cooked in a stone oven,
where the pizzas slide on a refractory stone surface at 250/300 degrees, absorbing the heat released gradually.

To obtain an excellent result, the stone oven must be fueled with wood, a high thermal yield fuel with low greenhouse gas emissions.
Since ancient times, wood has been used for baking bread and food.

An essential element is the type of wood used in combustion. Roncadin has selected certified hyper-compressed beech and fir pellets,, with high calorific power and completely ecological, without bark, adhesives, hydrocarbons, or binders.

in Italy

What is Italian taste?
It is not simple to describe, not to imitate: to understand this, you have to taste it. If you do, you will learn to recognise a unique world made of genuine flavours you will find nowhere else.


Roncadin selects only GMO free certified suppliers. Even the animals that provide some of our ingredients are farmed with 100% GMO free feed.

Alpine mountain
spring water

The water we use for our pizzas comes from the Friulan Dolomites Nature Park — a UNESCO World Heritage Site in the southern Carnic Alps, an area of great geological interest.

The cold chain that
safeguards quality

Deep-freezing preserves product quality: the food quickly reaches a temperature of -18°C thus slowing down chemical and enzymatic reactions and preserving the organoleptic properties unchanged compared to the original product.

The secret of freezing is not to break the cold chain, keeping the food at the same low temperature until preparation. Roncadin guarantees the cold chain from the arrival of the raw materials until the product is entrusted to the transporter.


Roncadin has obtained the White Certificates of Enel X for an energy efficiency intervention on the plant freezing tunnel, which will lead to a saving of approximately 1.7 million kWh per year, equal to 600 tonnes of CO2 less emitted into the atmosphere (savings calculated on ISPRA [Italian National Institute for Environmental Protection and Research] conversion values – Report 257/2017). This investment is just the last step in a process that includes technological innovations that can help reduce consumption and increase sustainability.

Deep-freezing and cold chain maintenance systems are a sensitive area which alone requires approximately 30% of the energy needed for production. The deep-freezing tunnel is a system that allows the temperature of products to be lowered from room temperature, to -18°C in approximately 30 minutes.

For years, along with its suppliers Roncadin has been studying new methods for optimising the production process, through constant monitoring that enables predictive maintenance and precise controlling of consumption. Based on the surveys carried out, Roncadin has opted for a new and much more efficient deep-freezing system.

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