Slow Milling · 24 Steps · Assisted Germination

The Raw Material

Our Flours

Our single-body flours with assisted germination allow for easily digestible doughs with an unparalleled aroma. Ideal for all types of ovens.

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Pizzeria

Flours designed to enhance every pizza style: from traditional Neapolitan to thin Roman bases, up to contemporary pizza.

Neapolitan Pizza

Neapolitan
Neapolitan

Recommended for those seeking a honeycomb-structured, crumbly, and golden crust, typical of classic Neapolitan pizza.
Ideal for medium to long leavening starting from 8h at room temperature; it can be matured for 24h or 48h in a cold storage room at +4°.

Neapolitan
Neapolitan Type 1 and 2

It contains a higher amount of bran and wheat germ, the parts richest in nutrients. Ideal for medium- and long-leavened baked goods, and for preparing highly hydrated doughs with medium-to-long rising times. Recommended for making focaccias, tray pizzas, and Roman-style ‘pizza alla pala.’ Furthermore, it can be used with great success in pastry making, especially for preparing sponge cakes, soft cakes, pound cakes, muffins, and brioches.

Roman Pizza

LA ROMANA
La Romana

Pizza flour mix for high-hydration doughs, ideal for tray pizza, pizza alla pala, and pinsa.

Medium Crust Pizzas

Strong
Rossa Strong 00

This strong, slow-milled flour is ideal for 8 to 12-hour direct and indirect leavening.

For All Pizza Types

durum wheat semolina
Durum Wheat Semolina for Dusting and Pasta

For a non-stick dough: ensures long-lasting freshness and a pleasant, crunchy crust.

Authentic Flavor

In addition to using sourdough, our products undergo a 24-hour leavening process, which makes the dough digestible and gives it an authentic taste.

Slow Milling
24 steps to preserve the germ and nutrients of each grain.
Assisted Germination
24 steps to preserve the germ and nutrients of each grain.

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Bakery & Baked Goods

Flours for every baking need: from large rustic breads to small soft leavened products, up to fine pastries and shortcrusts.

Large Bread

Re-milled Durum Wheat Semolina
Durum Wheat Semolina Baking Line

Ideal for rustic bread and for fresh and dry pasta. The slow milling process preserves the intense yellow color and authentic aroma of durum wheat.

Whole Wheat Flour
Verde '00'

Ideal for all uses, particularly for rustic bread. Suitable for short proofing times, it delivers consistent and reliable results in every preparation.

Small Bread

Soffiato 0
Soffiato '00'

Ideal for rosette rolls, ciabatta, long-leavened products, and industrial bakery or frozen goods. It guarantees lightness and excellent honeycombing.

Sweets & Doughs

Manitoba
Manitoba '0'

Recommended for use in pastry making. Ideal for direct and indirect doughs, long-leavened pizza, biga, and poolish.

Neapolitan
Neapolitan Type 1 and 2

It contains a higher amount of bran and wheat germ, the parts richest in nutrients. Ideal for medium- and long-leavened baked goods, and for preparing highly hydrated doughs with medium-to-long rising times. Recommended for making focaccias, tray pizzas, and Roman-style ‘pizza alla pala.’ Furthermore, it can be used with great success in pastry making, especially for preparing sponge cakes, soft cakes, pound cakes, muffins, and brioches.

For Shortcrusts

Whole Wheat Flour (2)
Verde '00' for Shortcrust Pastry

Ideal for all uses, particularly for shortcrust pastry, biscuits, and pastry preparations. Suitable for short leavening times and sandy-textured doughs.

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Pasta Factory

Durum wheat semolina processed with slow milling for superior quality fresh and dry pasta: intense yellow color, aroma of freshly harvested wheat, authentic flavor guaranteed at the source.

Authentic Flavor Guaranteed at the Source

Traceable Supply Chain from Seed to Flour

Respects Local Biodiversity

durum wheat semolina
Durum Wheat Semolina for Dusting and Pasta

For a non-stick dough: ensures long-lasting freshness and a pleasant, crunchy crust.

Re-milled Durum Wheat Semolina
Re-milled Durum Wheat Semolina - Baking Line

For the production of semolina bread with an unmistakable intense yellow color and the aroma of freshly harvested wheat.

Whole Wheat Flour
Verde '00'

Ideal for all uses, particularly for rustic bread. Suitable for short proofing times, it delivers consistent and reliable results in every preparation.

Re-milled Durum Wheat Semolina
Durum Wheat Semolina Baking Line

Ideal for rustic bread and for fresh and dry pasta. The slow milling process preserves the intense yellow color and authentic aroma of durum wheat.

Strong
Rossa Strong 00

This strong, slow-milled flour is ideal for 8 to 12-hour direct and indirect leavening.

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Specialties

Whole wheat flours, multi-grain blends, and dried sourdough for professionals seeking character, nutrition, and authentic aromas.

Whole Wheat Flour
Whole Wheat

Suitable for all direct and indirect doughs requiring excellent elasticity and high water absorption. Also recommended for controlled leavening doughs (refrigerated). Ideal for diverse applications: pastry, pizza, and bread making. Obtained from grinding the whole grain, it contains a higher amount of nutrients and promotes better digestion.

cereals-n8
Selection No. 8

Ideal for preparing rustic bread, crackers, breadsticks, focaccia, and pizza. Contains wheat flour, rye, sunflower seeds, sesame, black and yellow flaxseeds, barley flour, and malt.

11
Natural Dried Durum Wheat Sourdough Starter

It increases stability and leavening, acting on gluten through lactic acid to stabilize the gluten network. It improves taste and aroma. It makes the finished product more stable and provides a softer texture even when cold.

Professional

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Whole wheat flours, multi-grain blends, and dried sourdough for professionals seeking character, nutrition, and authentic aromas.

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