Italy’s Roncadin Launches RoncaLab to Drive Innovation in Bakery

The new business unit of the frozen pizza and pinsa specialist will focus on developing gourmet, sophisticated, and contemporary offerings in the sector
Italy’s Roncadin Launches RoncaLab to Drive Innovation in Bakery

Italian food group Roncadin has embarked on a new phase of expansion with the launch of RoncaLabInnovation Bakery Art, a dedicated business unit focused on the development of high-end savory bakery products. Specializing in frozen pinsa and pizza bases, RoncaLab aims to blend artisanal craftsmanship with contemporary culinary trends. The unit is currently based in Sommacampagna (Verona) and is set to expand with a second facility in Lomagna (Lecco).

As part of this strategic shift, Zero Srl, acquired by Roncadin in 2022 and known for its fresh refrigerated doughs, has been rebranded as RoncaLab. Dario Roncadin, the company’s chief executive, described the move as a reflection of “a creative laboratory where tradition meets innovation to deliver new gastronomic experiences.” The “Lab” branding, he added, underscores Roncadin’s commitment to research and development while reinforcing its identity within the broader group.

In June 2024, the former Zero Srl acquired a 2,700-square-metre facility in Lomagna, previously operated by another food manufacturer. This site will now serve as a hub for producing fresh and frozen pizzas, pinse, and related products, with an emphasis on artisanal techniques, particularly in dough preparation and topping application. RoncaLab’s portfolio is positioned firmly in the premium segment, targeting discerning consumers seeking gourmet, contemporary offerings.

RONCALAB TARGETS STRONG REVENUE GROWTH

Under the leadership of Armando De Angelis and business unit manager Christian Del Ben, RoncaLab is aiming to surpass €10 million in revenue by 2025, with a longer-term target of exceeding €40 million within four years. This growth strategy is underpinned by a constantly evolving product range designed to cater to expanding market segments.

Dario Roncadin emphasized that the initiative will enable the group to “strengthen its position in an increasingly quality-driven market that values the craftsmanship of traditional pizzerias.” The goal, he added, is to “better serve our clients, primarily Italian and international private-label brands, with products that embody innovation and creativity.”

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