ROSSO PASSIONE LINE

The Rosso Passione line represents the world’s most famous and popular food: pizza. And there is no need to remind you that red is the colour that represents passion more than any other.

The new Rosso Passione line, depending on the specific characteristics of the individual flours, evokes the various cities across Italy. Available in the convenient 12.5 kg pack, available to men and women alike, is the organic flour that combines tradition and location as evocative element to represent true Italian pizza.

The art of making
organic pizza

Today, the attentive, informed consumer scrupulously observes the ingredients used to prepare our food more and more carefully.

Pizza, from the ancient Greek “plakous”, means “dish” and it mainly consists of the dough, made from organic flour.

aking an organically-farmed pizza in our restaurant is a way of standing out from the crowd, as well as showing attention to the health of your customers.

It is also an opportunity to enhance the business image.

the organic pizza of Italian cities

italia

Type 0 organic flour for rustic round pizzas with full germ.

italia

Type 0 organic flour for rustic round pizzas with full germ and durum wheat bran.

W 260/280 - P/L. 0.65 - moisture content from 50% to 70%

Proving time from 18 hours to 48 hours.

venezia

Type 0 organic flour ideal for round and tray pizzas.   

venezia

Type 0 organic flour ideal for round and tray pizzas.

W 200/220 - P/L. 0.60 - moisture content from 50% to 60%

Proving time from 8 hours to 24 hours.

capri

Type 1 stone-ground organic flour for Neapolitan pizza 

capri

Type 1 stone-ground organic flour for Neapolitan pizza.

W 250/260 - P/L. 0.60 - moisture content from 60% to 70%

Proving time from 18 hours to 36 hours.

torino

Type 0 organic flour ideal for round, tray and Neapolitan pizzas

torino

Type 0 organic flour ideal for round, tray and Neapolitan pizzas.

W 250/260 - P/L. 0.60 - moisture content from 50% to 70%

Proving time from 18 hours to 36 hours

antica roma

Type 1 organic flour ideal for paddle pizza  with wholemeal barley.

antica roma

Type 1 organic flour ideal for paddle pizza and pinsa romana with wholemeal barley.

W 320/330 - P/L. 0.65 - moisture content from 60% to 85%

Proving time from 24 hours to 72 hours.

latina

Type 0 organic flour, ideal for paddle pizza and pinsa romana

latina

Type 0 organic flour, ideal for paddle pizza and pinsa romana.

W 320/330 - P/L. 0.65 - moisture content from 60% to 80%

Proving time from 24 hours to 60 hours.

verona

Type 1 organic flour, ideal for round and tray pizzas with ancient wholemeal cereals.

verona

Type 1 organic flour, ideal for round and tray pizzas with ancient wholemeal cereals.

W 220/230 - P/L. 0.60 - moisture content from 50% to 65%

Proving time from 12 hours to 24 hours.

siena

Type 1 organic flour for round and tray pizzas with wholemeal spelt

siena

Type 1 organic flour for round and tray pizzas with wholemeal spelt.

W 230/250 - P/L. 0.60 - moisture content from 60% to 70%

Proving time from 18 hours to 36 hours.

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