Double proofing method

We took our inspiration from traditional Italian master bakers when developing our Double proofing methods. Water, flour and sourdough are left to rest for a whole night and the following day, when the dough is leavened for the second time, ancient Tumminia wheat flour and extra virgin olive oil is added to the mix. For maximum flavour, flakiness and digestibility.

Benefits of the range

Sourdough and ancient wheat flour mixture

Well-developed pores

Stretching and topping exclusively by hand

Selection of the best raw materials


Packaging made from 90% recycled materials. Completely recyclable.



Mozzarella pearls and cherry tomatoes


Speck and brie

Spianata salami and spicy olives

The other ranges

Frozen – Double proofing method

Frozen – Organic

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