Categories
Flour with strong, flexible gluten, ideal for pizza doughs requiring long fermentation in cool rooms.
The new type 0 flour, for highly moistened dough, gives a well-developed edge of a classic Neapolitan pizza.
Well calibrated grain flour, easy to rehydrate, perfect for light and fluffy dough. Great "workability", good for soft cakes that retain lightness and flavor after baking.
Excellent Pasini flour, recommended by AVPN for Neapolitan pizza. Average proving time. Maturing time at controlled temperature 0-4 ° C: 1-2 days.
Excellent flour from the Pasini mill. Short rising time. Maturing time at controlled temperature 0-4 ° C: 10 hours.
Extra virgin olive oil flavored with black truffle. 250ml bottle.
Sicilian pesto with dried tomatoes Divella 190g.
Whole grain flour with high-quality starch and strong gluten. Combined with water, it creates a flexible, easy-to-roll dough, ensuring an unusual end result.
Excellent flour from the Pasini mill. Long rising time. Maturing time at 4 ° C controlled temperature: 1-4 days.
Excellent flour from the Pasini mill. Average proving time. Maturing time at controlled temperature 0-4 ° C: 20 hours.
Excellent flour from the Pasini mill suitable for the preparation of panettone and pizza with pre-dough. Long dough preparation. Rising time at controlled temperature 4°C: 1-4 days
Skinless tomatoes in 3kg thick tomato juice. Recommended by the AVPN Association for making real Neapolitan pizza.
Cubetti di pomodoro - Peeled tomatoes, cut in tomato juice 2.5 kg.
Extra virgin olive oil produced exclusively from olives from organic plantations, 1 liter.
Dried tomatoes dried in sunflower oil Delizia 2000, 580g. 100% Italian crop guarantee.
