Ingredients

Dried tomatoes dried in sunflower oil Delizia 2000, 580g. 100% Italian crop guarantee.

Flour with strong, flexible gluten, ideal for pizza doughs requiring long fermentation in cool rooms.

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.

Dried yeast 0,5kg Iaquone.

Extra virgin olive oil flavored with black truffle. 250ml bottle.

Divella Pesto genovese 190g.

Sicilian pesto with dried tomatoes Divella 190g.

Capers in wine vinegar 550 g Delizia.

Excellent flour from the Pasini mill. Long rising time. Maturing time at 4 ° C controlled temperature: 1-4 days.

The new type 0 flour, for highly moistened dough, gives a well-developed edge of a classic Neapolitan pizza.

Type "00" flour for pizza, 1kg.

Long-rising dough flour, 1 kg.

Excellent flour from the Pasini mill. Short rising time. Maturing time at controlled temperature 0-4 ° C: 10 hours.

Excellent flour from the Pasini mill. Average proving time. Maturing time at controlled temperature 0-4 ° C: 20 hours.

Skinless tomatoes in 3kg thick tomato juice. Recommended by the AVPN Association for making real Neapolitan pizza.