Archive: Categoria: Pizza

Nativa Type 2 Strong

Flour obtained by milling ‘strength’ soft wheat. Thanks to its composition, it is ideal for baked products that require long[...]

03.20.2024 Read more

Nativa Type 1 Strong

Flour obtained by milling ‘strength’ soft wheat. Thanks to its composition, it is ideal for baked products that require long[...]

03.20.2024 Read more

Farina per pizza 500

Flour extracted by the grinding of grain particularly selected. The resulting mixture has very good hydration. It is lightweight and[...]

04.4.2023 Read more

La NostraPala

A mix created by blending the best ingredients with the aim of creating a particularly soft dough characterised by high[...]

03.23.2023 Read more

FLOUR 0 MANITOBA

The main characteristic of Manitoba flour is its strength, as well as its high protein content and significant water absorption[...]

10.31.2018 Read more

La Completa

Mix rich in proteins, minerals, and vitamins. Ideal for obtaining products with a complete and unique taste, color, aroma, and[...]

07.17.2018 Read more

Nativa Type 2

Original flour to rediscover the sensations and flavours of the past. “Full-bodied” product naturally rich in fibre, protein, and vitamins[...]

08.21.2017 Read more

Traditional “00 RP”

Using this flour you obtain a soft, silky and easy to roll out dough; thanks to well-controlled leavening, the final[...]

08.21.2017 Read more

Traditional “00 LG”

Using this flour you obtain a soft, silky and easy to roll out dough; thanks to well-controlled leavening, the final[...]

08.21.2017 Read more