Franco Manca has relaunched its retail pizza range with “improved” recipes and a packaging refresh.
Manufacturer Rondanini UK claims to have “improved” the pizzas’ sourdough bases and “upgraded” their recipes, while simultaneously rolling out a “bold, modern” redesign.
Crafted in close collaboration with Franco Manca using traditional Italian baking methods, the new sourdough pizza bases were hand-stretched and baked in Italy using “time-honoured techniques”, it said.
The bases were then hand-topped in the UK, using “the finest, carefully sourced ingredients”.
The refreshed lineup (rsp: £5.75) comprises: Chicken Gyros, Meatball Ragu, Salami & ’Nduja, Halloumi & Hot Honey and Quattro Formaggi.
They have rolled into Tesco, Ocado and Amazon Fresh.
The pizzas had been developed to deliver “even more of the quality and flavour that customers expect from Franco Manca”, said Rodanini UK.
“We’ve always believed that great pizza starts with great dough and great ingredients,” said Rondanini UK MD Adriano De Vito.
“This relaunch is about more than just new flavours, it’s about raising the bar for retail pizza and delivering restaurant-quality taste for at-home occasions.
“With upgraded recipes, striking new packaging and uncompromising quality, we’re looking to set a new standard in the chilled pizza category.”
It comes after value sales of Franco Manca pizzas rocketed by 75.0% to £9.3m on volumes up 74.1% last year [NIQ 52 w/e 7 September 2024].
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