FLOURS

Simply add water and mix. This fully seasoned gnocchi mix makes a product that is light, delicious, and consistent every time.

A collaborative effort with Giovanni Tesauro created an ideal flour for contemporary Neapolitan style - high cornicione and very crisp. W 340-375 P...

Vacuum-sealed bricks.

Sourdough starter.

Great for long fermentation. Use for pizza al taglio and add to current formulations for strength and more open crumb structure. W 390-420 Protein...

This flour is rich in fibers with a darker color due to a higher presence of bran.

Type 00 soft wheat flour unbeatable for panettone, pandoro, and colomba. Use it on its own for high-leavened treats or mix a small amount into weak...

A revolutionary flour ideal for almost all pizza types. Light, crispy and open crumb structure. W 280-320 Protein 15%

Ideal for pizza Napoletana, hybrid, and New York styles. Very well-rounded for pizza products. W 380-400 Protein 13%.