24-hour Leavened Pizza
Roncadin’s new recipe, made from dough left to leaven for 24 hours at a controlled temperature, is the result of two years of research and testing in the laboratory. This unique recipe produces a fragrant pizza with a rounded flavor and a crispy exterior, but at the same time it remains very soft inside. This evolution and qualitative step forward was coordinated by the research and development team. The change in the production process is already active, with a total investment of nearly two million Euros. For 20 years, Roncadin Spa has been dedicated to the implementation of exclusive recipes and has followed an artisan method of production.
— Roncadin Spa, Via MONTELI 3, 33092 MEDUNO PN Italy; 39-0427-844-111; firstname.lastname@example.org