Our story begins in 1999 when, after many years of commitment in the historic pizzeria “La Ciacolada”, Gerardo and his father Michele undertake a new challenge: to bring the flavuor and aromas of their pizzeria into everyone’s homes.
We hold 41% of the national market (Source: IRI Information Resources Inc. 2019) and 60% of our turnover is achieved from foreign markets where we are present in 12 countries.
We produce 25,000 per day between conventional, premium, BIO and Private Label lines.
Almost 100 employees work in our two Friulian factories where we have adopted the principle of widespread leadership: no manager or shift supervisor, but all oriented towards customer satisfaction.
We only use energy obtained from renewable sources, electric ovens that emit only water vapuor into the atmosphere and packaging made up of 70% recycled plastic and boxes with sustainable FSC-marked cardboard.
80% of raw materials come from a maximum distance of 50km, in order to reduce impact on the environment.
We were also the first to suggest cooking the “megic” pizza in a pan. This allows a further reduction of environmental impact and subsequent economical savings inthe pockets of our loyal consumers.
The dough is a mix made up of seven different flours. Allowed to rest for more than twenty-six hours, it is spread thanks to an innovative cold system that we have patented.
The toppings, all manual, range from the most traditional to gourmet. 100% Italian mozzarella fior di latte and tomato are just some of our selected ingredients.
The pizzas are packaged in a modified atmosphere and are checked through an “electronic nose” which guarantees the total integrity of the primary packaging by automatically discarding damaged packages.
The future of Megic Pizza is to be the perfect interlocutor for the creation of projects dedicated to Private Label on a national and international level.
