Crosta & Mollica, a modern Italian food brand, is expanding its range of Italian grocery products in the frozen desserts and pizza categories. They have introduced a new Roast Garlic & Mozzarella Pizza Bread and Mascarpone Stracciatella Gelato, available for purchase from Ocado this summer.
Renowned for their restaurant-quality meals made in Italy using specially selected ingredients and traditional recipes, Crosta & Mollica has made a mark with their range of frozen and chilled Sourdough Pizzas. The brand ventured into the frozen dessert category in 2022, resulting in the launch of a Gelato range. These two new products signify an extension of their frozen range: the Roast Garlic & Mozzarella Pizza Bread is their debut take on garlic bread, while the Mascarpone Stracciatella Gelato offers a new flavor for the summer season.
The Roast Garlic & Mozzarella pizza bread, weighing 229g, is priced at £2.95. It features Crosta & Mollica’s classic wood-fired sourdough base in a pizetta size, topped with shaved mozzarella, a rich cream sauce, and flakes of roast garlic and fresh chives. This addition is seen as the first of its kind within Crosta & Mollica’s best-selling range of Pizzas and Pinsas, recognized as a top choice among supermarket options. The Roast Garlic & Mozzarella Pizza Bread will be available for purchase on Ocado starting mid-May.
Furthermore, the Mascarpone Stracciatella Gelato, in a 450ml tub, is priced at £5.75. Made with fresh mascarpone and Italian whole milk, this gelato is slow-whipped to achieve a light, smooth texture with dark chocolate flakes throughout. Joining Crosta & Mollica’s gelato range on Ocado, which includes Limoncello Sicilian Lemon and Amarena Cherry & Mascarpone, this new flavor will be available for purchase from early June.
Don’t miss out on these delectable offerings from Crosta & Mollica, available on Ocado this summer. Make sure to add the Roast Garlic & Mozzarella Pizza Bread and Mascarpone Stracciatella Gelato to your shopping list for a taste of authentic Italian goodness.
