SELECTED TYPES OF FLOUR
GMO-free, stoneground, non-reconstituted, wholewheat flour, type 0 and type 1 flour and ancient Italian grains – these are our ingredients.
LONG AND NATURAL LEAVENING
In all of our doughs we use our own natural yeasts and sourdough starters, which together with long proofing times of 24-48 hours, ensure that the bases are light and easy to digest.
All of our artisanal par baked pizza crusts are strictly hand-kneaded and produced entirely in Italy.
How to prepare
How to use and cook