Fiore di Napoli Multicereals is the first-ever multigrain flour designed specifically for Neapolitan pizza, catering to those seeking a bold, aromatic dough. It includes sunflower, sesame, flax, and millet, adding complexity to both flavor and texture.

Thanks to carefully calibrated enzymatic activity and the addition of dried sourdough, this flour ensures optimal fermentation, superior performance at baking temperatures of 400°C, and results in a golden-brown, soft, fragrant, and highly digestible Neapolitan pizza.

Origine is an ancient grain mix formulated for long fermentation and Roman-style pizza. It combines low-refinement wheat flour enriched with wheat germ, spelt flour known for its vitamin and mineral content, and Khorasan wheat, an ancient, non-hybridized grain high in protein and minerals.

This blend delivers a delicate, well-balanced flavor while enhancing digestibility.

It is ideal for high-hydration pizza dough with fermentation times between 24 and 36 hours, as well as for bread baking with fermentation of 18 to 20 hours.

Pizza Core with Soy is a high-protein flour blend containing selected wheat flour, durum semolina, soy semolina, and wheat germ flour.

Thanks to the high protein content of soy, this flour blend supports long fermentation, ensuring a crispy, light, and flavorful pizza.

Pizzasoft is a flour blend composed of soft wheat flour, potato flakes, and dried natural yeast.

It is particularly suited for pizza al taglio, maintaining its softness even when cold while preserving its delicate texture after reheating.