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TRADITIONAL PIZZA FLOUR

PIZZA FLOUR

ING QUALITY INGREDIENTS AND THE RIGHT FLOUR IS THE FIRST STEP TO MAKE THE REAL ITALIAN PIZZA. OUR PRODUCTS ARE THE RESULT OF ANCIENT PROCESSING METHODS IN ACCORDANCE WITH THE AUTHENTIC TRADITIONS. THE DOUGH ELASTICITY AND STABILITY GUARANTEE LIGHT TASTE AND DIGESTIBILITY, BESIDES ITS SMELL AND INTENSE TASTE.

The real Italian pizza starts from here, from our flour...
The rest is about your talent!

Showing 1 - 9 of 9 items

  • INGREDIENTS: "Italian" ”00” soft wheat flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: traditional round pizza, short rising time KG 25



  • INGREDIENTS: "Italian" and north America soft wheat flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: bread, round, by the meter and pan pizza. Rising time medium/long KG 25 - 10

  • INGREDIENTS: "Italian" and north America "00" soft wheat flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: round and pan pizza, long rising time KG 25

  • INGREDIENTS: North America 00 soft wheat flour type ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: round and pan pizza, to reinforce weaker flour – long rising time KG 25

  • INGREDIENTS: "Italian" “00” soft wheat flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: round and pan pizza, to strengthen weaker flour, extra long rising time KG 25

  • INGREDIENTS: Italian soft wheat flour type “0” ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: for piadina KG 10

  • INGREDIENTS: wholemeal soft wheat flour, stone milled wholemeal soft wheat flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: for bread and pizza. Rising time short - medium KG 25

  • INGREDIENTS: “1” soft wheat flour, stone milled “1”soft wheat flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: for bread and pizza. Rising time medium/long KG 25

Showing 1 - 9 of 9 items