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Caputo Manitoba Oro 1kg - pizza flour
Flour with strong, flexible gluten, ideal for pizza doughs requiring long fermentation in cool rooms.
Caputo Nuvola 1 kg - pizza flour
The new type 0 flour, for highly moistened dough, gives a well-developed edge of a classic Neapolitan pizza.
Caputo 00 Classica 5kg - pizza flour
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.
Pasini Blu 10kg - pizza flour
Excellent flour from the Pasini mill. Short rising time. Maturing time at controlled temperature 0-4 ° C: 10 hours.
Dried tomatoes Naturalmente Delizia 580g
Dried tomatoes dried in sunflower oil Delizia 2000, 580g. 100% Italian crop guarantee.
Olive oil extra vergine with black truffles 250ml Levante
Extra virgin olive oil flavored with black truffle. 250ml bottle.
Sicilian pesto with dried tomatoes Divella 190g
Sicilian pesto with dried tomatoes Divella 190g.
Caputo Integrale 5kg - pizza flour
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.
Pasini Verde AVPN 10kg - pizza flour
Excellent Pasini flour, recommended by AVPN for Neapolitan pizza. Average proving time. Maturing time at controlled temperature 0-4 ° C: 1-2 days.
Pasini Marrone 10kg - pizza flour
Excellent flour from the Pasini mill. Long rising time. Maturing time at 4 ° C controlled temperature: 1-4 days.
Pasini Giallo 10kg - pizza flour
Excellent flour from the Pasini mill. Average proving time. Maturing time at controlled temperature 0-4 ° C: 20 hours.
Pasini Panettone 10kg flour
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
Tomatoes San Marzano Rega DOP 3kg
Skinless tomatoes in 3kg thick tomato juice. Recommended by the AVPN Association for making real Neapolitan pizza.