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
Sustainability
Packaging made from 90% recycled materials. Completely recyclable.
Margherita Top
390 g
White Red and Yellow
360 g
Nduja Caciocavallo
400 g
Sausage and broccoli rabe
340 g
