OUR DOUGHS
Contemporary
Contemporary dough with preferment, made from a blend of semi-wholemeal flours (Type 1 and Timilia), controlled 48-hour fermentation and high hydration. Airy, well-developed texture, crisp on the outside and melting on the palate.
Gluten-free
It contains a rich quantity of vitamins such as calcium, magnesium, zinc, phosphorus and iron. In addition, it provides a notable amount of fibre and a low glycaemic content due to the presence of teff, millet and peas.
Round casserole dish
Soft, tender bread.
Carefully leavened to achieve a soft, even texture, with a delicate aroma and a silky consistency.
Perfect for enhancing quality ingredients without overpowering them.
CRUSTA
The pizza with the crunch bite.
A thin, crispy base, made from a high-hydration dough, accompanies every bite with lightness and fragrance, creating a perfect balance between crispness and melt-in-the-mouth texture.
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