Magnifica Rotonda, the artisanal frozen pizza that has conquered large-scale distribution – Virtù Quotidiane

SENIGALLIA – The pizza made in Marche “Magnifica Rotonda” obtains the prestigious recognition from Gambero Rosso which places it among the best frozen pizzas in the ranking drawn up by expert pizza chefs and tasters. Here is the story of “independent” pizza born from friendship on the baseball fields.

The final ranking of the famous gourmet publishing house has in fact elected the 9 best products out of 37 in competition, tasted “blind” at the Gambero Rosso Academy and the Magnifica Rotonda pizza took 4th place, confirming itself among the best on the Italian market.

Five friends and a baseball field

It all started in 2021, when a group of professionals in the food field who shared a long friendship and the fact of having played in the baseball team of Cupramontana, a city famous for the production of Verdicchio wine, decided to undertake an innovative activity by dedicating time and resources for artisanal pizza. The company will immediately take the name of Terza Base, precisely in relation to the common sporting experience, while the pizza will soon become the Magnifica Rotonda, also taking inspiration from the famous seaside rotunda of Senigallia, symbol of the gourmet city par excellence where the production plant and where the entrepreneurial adventure of Alessandro Coppari began, president of the company and pizza chef who for years had instilled a passion for research on doughs and yeasts in the well-known Mezzometro pizzerias of which he is the founder.

“After a series of tasting panels, we assessed that there was a space for quality pizza in the frozen food sector of large-scale retail trade – he explains Giacomo BartoloniCEO of the Terza Base company – . We have therefore developed together a line of high quality frozen pizza with the aim of ensuring that supermarket shelves find a product that truly honors the best and most Italian dish there is, recreating the experience of pizza as good as in a pizzeria. , even at your home.”

The secret is in the care of quality

High quality raw materials, no additives and a very short list of ingredients, made of soft wheat flour, natural yeasts, Italian tomato and real fiordilatte mozzarella and basil. The artisanal pizza is made using a highly hydrated and long leavening dough (up to 48 hours) and rolled out exclusively by hand.

The managerial team today is made up of six partners: Giacomo Bartoloni, Alessandro e Alessio Coppari, Luigi Gagliardini, Giovanni Pantaleoni e Massimo Romani. Thanks to the experience of the entrepreneurial group, the company quickly employed a team of fifteen specialized local collaborators and, just two years after its launch on the market, it was producing five thousand pizzas a day.

“Great satisfaction has come from the inclusion in the main large-scale retail chains throughout Italy – continues Bartoloni – and now, further confirmation comes from the recognition of Gambero Rosso which has placed an important seal in confirming the quality of a product that stands out on the average quality of the market, dominated by large producers”.

“Among our strong points is commercial reliability and our projects and objectives are ambitious – concludes the CEO of Terza Base –. They concern both Italy and abroad, in particular the USA and Europe. We are developing a line for Ho.Re.Ca sales channels. and food service, with an export strategy that will involve both our brands: Terza Base and Magnifica Rotonda”.