As technology and globalization had already brought the world closer before the events of last year, it was to be expected the interest towards ethnic foods would grow, especially since of expats continues to rise each year. It should also be noted that the existing offer is ever-expanding, and companies do their best to adapt ethnic foods to consumers worldwide.
Frozen ethnic foods manufacturers have managed to successfully balance the deep roots of taste and the trends that make them appealing. Even more, people have started searching for new and innovative cuisines, and this has only contributed to higher sales.
“First of all, the essence of our process is the way we make the pizza dough – and the only one we accept to employ is the traditional Italian method of the <Bravo Pizzaiolo>,” explains Mauro Parretti, managing director of SVILA. The secret for a perfectly made pizza, he says, lays in its dough and its leavening. “Having established this concept, all our pizza bases, in all their dimensions can all kind of toppings and ingredients that combine typical Italian ingredients such as 100% wheat from Italian flours and 100% Italian tomatoes and mozzarella.”
Adapting the Italian taste to the international audience is the main aim of SVILA’s Sales and R&D departments. “We want our pizzas to be eaten worldwide by people who have different beliefs, costumes, and traditions, this is why, for example, we also produce halal and kosher pizzas studying together with the customer the right combination of ingredients that can satisfy their market.” The main selling point of SVILA’s Pinsa Romana is the fusion of the ancient Roman recipe made with particular flours like spelt and rice together with traditional recipes of Rome and surrounding areas like Gricia and Amatriciana, Parretti adds. The concept of SVILA’s Pinsa Romana is to deliver the audience a pizza bread concept, very much hydrated, soft inside, and crispy outside. As far as the “eat healthy” concept goes, this has always been part of SVILA’s philosophy, according to Managing Director Mauro Parretti.
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