Pizzas created with Dallagiovanna flours have fragrance, flavour and crispiness. They are also perfect for modern technology and methods such as cold fermentation. Molino Dallagiovanna value quality over quantity: alongside the tradition of cleaning the wheat to improve the reaction of proteins and starch, there is a milling ethic of not heating the grains, in order to maintain their organoleptic properties.
The perfect flour for the authentic Neapolitan pizza chef. Approved by AVPN, the protection consortium for Pizza Napoletana, Molino Dallagiovanna flour is brings out pizza's finest characteristics: the speckled outer crust and soft texture.