Berlin – For each country, its frozen pizza. This according to the Friuli company Roncadin in twenty years of experience: in the plant in Meduno (Pn), it produces more than 65 million frozen pizzas a year, 68% of which are destined for foreign markets. “While loved by everyone without distinction, Italian pizza abroad requires a touch of personalization linked to local tastes,” says the CEO Dario Roncadin: the Germans prefer spicy tastes and cold cuts, while in the Anglo-Saxon world onion and garlic are a must. In the United States, the Italian taste is a bit more dominant, especially in the field of high-end pizzas. Then there are unusual pizzas. Some examples? “A classic very popular abroad is that with peppers, pineapple and bacon – says Roncadin – Also very much appreciated is the one with garlic cheese and the Breakfast: pizza with eggs, bacon and mushrooms.” (9colonne)
