Roberto di Frosty positions itself as a premium frozen pizza designed to replicate the experience of eating pizza in an Italian restaurant, but at home.
The product is made using selected ingredients and shaped by hand, giving each pizza slight variations while maintaining consistent quality under the IFS standard. The dough undergoes a 48-hour resting period, a process intended to produce a lighter texture and improve digestibility.
The range is aimed at consumers with a strong interest in pizza, offering both traditional and more contemporary recipes. The selection includes a Margherita topped with tomato, Fior di Latte mozzarella and basil pesto; a salami version combining tomato, Fior di Latte and cured meat; and a spicier option featuring tomato, Fior di Latte, nduja, chili, red onions and Taggiasca olives. Other variants pair tomato and Fior di Latte with line-caught tuna and red onions, or with grilled vegetables and basil pesto. A vegan option replaces dairy mozzarella with a plant-based alternative, while a simple tomato base is offered for customization. The line is completed by dough balls intended for rolling and baking on site.
For foodservice operators, the company offers a Professional line that mirrors the retail assortment while adding snack-oriented formats and a Base Margherita designed to give pizzaioli greater flexibility to develop their own recipes.
The brand’s approach reflects a broader effort within the frozen food category to narrow the gap between restaurant-quality products and at-home consumption, particularly in a segment where preparation methods and ingredient sourcing are increasingly part of the purchasing decision.
Find out more at: https://frosty.pizza/