We produce a variety of high quality products, handmade, using sourdough and
high percentages of Biga, with a hydration coefficient ranging from 65 to 100% depending on the type of dough.
We continue to do researchchoose the best ingredients and new combinations exactly like on day one to help you always keep up with the times and market needs.
Our 10 doughts:
CLASSICO
Our workhorse with conventional and organic flours
SENZA LIEVITO
Ideal for those who have problems with intolerances and swelling
BORDO ALTO
Contemporary Neapolitan typology
INTEGRALE
Rich in fiber and with a strong taste
Highly digestible, with a mix of organic flours with manitoba, barley, rye, rice, oats and spelled
Organic einkorn flour
Rich in mineral salts, ideal for athletes
Square pizza, stone-ground organic flours with a high percentage of biga and high moisture content
Square pizza, stone-ground organic flours with a high percentage of biga and high moisture content
With 1% carbohydrates for every 100g of dough, ideal for athletes, diabetics, and those on ketogenic diets
Suitable for celiacs, it is prepared in a protected environment without contamination of any kind