half a shovel of pizza

The flour we use is obtained from the variety Triticum Aestivum Vulgare, through granitic stone grinding process at low impact on grains. The slow grinding process at low temperatures, retains all the grain’s organoleptic qualities, ensuring all its fragrance, the intense taste and the high protein value.

Rich of plant proteins and poor in starch, the soy makes the dough lighter and more digestible. Moreover, it improves the crumb’s structure and softness, prolonging the product shelf life.
The soy is gluten free, rich of vitamins (E,K,B,PP), mineral salts, calcium, iron and magnesium.

We cannot overlook an important ingredient like Extra Virgin olive oil. In order to obtain the best, we choose a DOP oil from Chiaramonte Gulfi, small village of Sicily in Ragusa province, homeland of the best and most awarded olive oils in the world.

We use only natural sourdough to ensure:
high digestibility, taste, fragrance, softness, sponginess, shelf life

In our dough balls we included also a rich selection of cereals as:
Soft wheat type 0, Barley flour, Oat flour, Wholemeal spelt flour, Rye flour, Corn, Malted wheat.
The addition of cereals, high in fibers, makes our dough ball very healthy.

We use only water with a neutral Ph, in order to favor excellent maturation and rising.

Only the best also for this ingredient: our dough balls contain only the renowned salt from Sicily