“Magnifica Rotonda” was born from five friends with a passion for baseball and good food, artisanal pizza that has conquered large-scale retail trade. From Senigallia, in the Marche region, and from the same roundabout that inspired Fred Bongusto’s rise on the market and the recognition of Gambero Rosso which places it in the Olympus of quality frozen pizzas. The pizza made in Marche “Magnifica Rotonda”, independent and born from friendship on the baseball fields, has just obtained 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. It could soon land in the USA. 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 pizza from the Marche region took fourth place, confirming itself among the best on the Italian market.
They are pizza chefs and managers or former managers of food companies. All from Cupramontana: Giacomo Bartoloni, Alessandro and Alessio Coppari, Luigi Gagliardini, Giovanni Pantaleoni and recently Massimo Romani has been added. 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, the capital of Verdicchio, decided to start their own business focusing on artisanal pizza.
Terza Base is the name of the company, by virtue of their beloved sport, while for the pizza the symbol of the gourmet city par excellence was chosen where the production plant is located and where the entrepreneurial adventure of Alessandro Coppari, president of the company, started. pizza chef and founder of the Mezzometro pizzerias. “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 – explains Giacomo Bartoloni, CEO of the Terza Base company -. We therefore developed together a line of high quality frozen pizza with the aim of making sure you can find a product on supermarket shelves that truly honors the best and most Italian dish there is, recreating the experience of pizza as good as in a pizzeria, even at home”.
The secret of the pizza on sale in the major supermarket chains? “No additives and a very short list of ingredients: soft wheat flour, natural yeasts, Italian tomato, real fiordilatte mozzarella and basil.” A highly hydrated and long leavening dough (up to 48 hours) and rolled out by hand. There is a team of 15 specialized collaborators in the field and just two years after the launch on the market the production is 5 thousand pizzas a day.
Sara Ferreri
