About Us

The Flour

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Our Flour is a blend of five different Whole Flours:

1.  Whole Wheat flour

2.  Whole Oat flour

3.  Whole Senatore Capelli (an ancient Italian flour)

4.  Whole Spelt flour

5.  Whole Flax flour

The healthy mix is supported by the Italian University of Gastronomic Sciences and by the Umberto Veronesi Foundation, the most important Anticancer Italian Association.

While modern production techniques for refining flour deprive it of fibers, which are important for reducing glycemic impact, and cause the loss of many of the grain's nutrients, wholemeal flour facilitates digestibility and is considered synonymous with good health and wellness.

But our flour is not simply wholemeal, it’s produced with an exclusive natural patented method, that eliminates the woody part of the wheat bran (which causes discomfort and swelling), maximizes the availability of active fibers (which are the most important nutrional elements in the flour), and allows all the nutritive elements of the grain to remain active (approximately 30% higher than traditional wholemeal flour).

So, it will never matter to us to import directly a flour that costs us five times more than others, if we can proudly assure you that you will eat the best Italian flour you can ever find: your health (and ours!) is priceless and much more important than our budgets! 

The Pizza

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The presence of fibres in our flour is the first secret for better digestion, but also our experience makes a difference. Our flour, combined to our special recipe and ingredients, creates a light and easily digestible Pizza. We take meticulous care with the hydration of the dough, to the temperatures of ingredients during the kneading process and to the length of leavening, because they are crucial factors in the proper decomposition of starches and proteins. The resulting pizza is tasty, fragrant and truly light, with a very soft and high digestible gluten mesh. But also topping ingredients are important, so we use the best Italian tomatoes we can find, we daily use fresh Italian Mozzarella, and everyday we look for new genuine Italian products, not because “Italians do it better”, but because we want to give you a truly Italian Pizza experience, so… how could we do it without Italian products?

This is the reason why we also buy wood from Italy… yes! …the Wood! A special patented 100% sustainable beech obtained from the recovery of raw material from wood manufacture, chemically and bacteriologically certified for the cooking of food: We use this wood when we cook your pizza, because its high radian infra-red power gives constant heat and perfect embers, but also because it doesn’t contain any impurity, any bark, any additive and doesn’t spark during the cooking process, so you will never find any wood contamination on the top of your pizza or any impurity on the bottom, but just our best ingredients.

Nice to meet you...

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The presence of fibres in our flour is the first secret for better digestion, but also our experience makes a difference. Our flour, combined to our special recipe and ingredients, creates a light and easily digestible Pizza. We take meticulous care with the hydration of the dough, to the temperatures of ingredients during the kneading process and to the length of leavening, because they are crucial factors in the proper decomposition of starches and proteins. The resulting pizza is tasty, fragrant and truly light, with a very soft and high digestible gluten mesh. But also topping ingredients are important, so we use the best Italian tomatoes we can find, we daily use fresh Italian Mozzarella, and everyday we look for new genuine Italian products, not because “Italians do it better”, but because we want to give you a truly Italian Pizza experience, so… how could we do it without Italian products?

This is the reason why we also buy wood from Italy… yes! …the Wood! A special patented 100% sustainable beech obtained from the recovery of raw material from wood manufacture, chemically and bacteriologically certified for the cooking of food: We use this wood when we cook your pizza, because its high radian infra-red power gives constant heat and perfect embers, but also because it doesn’t contain any impurity, any bark, any additive and doesn’t spark during the cooking process, so you will never find any wood contamination on the top of your pizza or any impurity on the bottom, but just our best ingredients.