A unique flour, to make work in the patisserie different every day magnifying the flavour of the other ingredients, it is ideal for desserts with a crumbly, light structure, for soft and raised products and for desserts that require ong preparation time; all with an aroma and taste that is beyond comparison.
Flour for cake
Di grano tenero Tipo
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Biscuits
Ideal for making shortbread, pastries and biscuits.
Self-raising
Ideal for special cakes and pastries with long raising times.
SUPER
Ideal for making light and crispy traditional
Roman pizza.
VIVACE
Ideal for making deep-pan or
oven-baked pizza.
Croissant
Ideal for making croissant, butter puff pastry, ‘fans’ and Sicilian cannoli.
Voilà
Ideal for making sure dough is not sticky during kneading.