Classica Flour 00 1kg 31.01.23 - Low protein flour, easy to be used and suitable for all kinds of direct doughs with short rising time where a good elasticity is required.

Napoletana Flour 00 1kg 28.02.23 - An ‘everyday flour’, traditionally classed as a double zero, or “00”. It is custom-milled and graded for pizzas, focaccia, and flatbreads. Medium-high protein content, suitable for all direct and indirect doughs for Neopolitan Pizza. This flour makes dough elastic for the perfect crust. Kneads into a smooth, supple dough that’s easy to work with.

Pasta Fresca Flour 00 1kg 30.09.22 - Obtained from a grinding process that only extracts the heart pof the wheat grain. Its purity and low ash content make it ideal for fresh pasta production with eggs for a particularly golden-colour result and with reduced risk of oxidation.

Semolina 1kg 28.02.23 - Obtained from high selected grains, capable of excellent extensibility, absorption and performance. Especially fine-grained and with a golden color, it is therefore indicated for the production of extruded pasta and usable in addition to all kinds of pizza doughs.

Superior Flour 00 1kg 30.10.22 - Soft wheat flour type “00” with high protein content suitable for all direct and indirect doughs with long leavening where excellent elasticity is required. It is also particularly suitable for all doughs with maturation at controlled temperature (refrigerator).