RED 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

Farina biologica di tipo 0 per pizza tonda rustica con tutto il germe e semola di grano duro.

W 260/280 - P/L. 0,65 - idratazione da 50% a 70%
Lievitazione da 18 ore a 48 ore.

venezia

Type 0 organic flour ideal for round and tray pizzas.   

venezia

Farina biologica di tipo 0 ideale per pizza tonda e in teglia.

W 200/220 - P/L. 0,60 - idratazione da 50% a 60%
Lievitazione da 8 ore a 24 ore.

 

capri

Type 1 stone-ground organic flour for Neapolitan pizza 

capri

Farina biologica di tipo 1 macinata a pietra per pizza alla napoletana.

W 250/260 - P/L. 0,60 - idratazione da 60% a 70%
Lievitazione da 18 ore a 36 ore.

 

torino

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

torino

Farina biologica di tipo 0 ideale per pizza tonda, in teglia e napoletana.

W 250/260 - P/L. 0,60 - idratazione da 50% a 70%
Lievitazione da 18 ore a 36 ore

antica roma

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

antica roma

Farina biologica di tipo 1 ideale per pizza alla pala e pinsa romana con orzo integrale.

W 320/330 - P/L. 0,65 - idratazione da 60% a 85%
Lievitazione da 24 ore a 72 ore.

 

latina

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

latina

Farina biologica di tipo 0, ideale per pizza alla pala e romana.

W 320/330 - P/L. 0,65 - idratazione da 60% a 80%
Lievitazione da 24 ore a 60 ore.

verona

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

verona

Farina biologica di tipo 1, ideale per pizza tonda e pizza in teglia con cereali antichi integrali.

W 220/230 - P/L. 0,60 - idratazione da 50% a 65%
Lievitazione da 12 ore a 24 ore.

 

siena

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

siena

Farina biologica di tipo 1 per pizza tonda e pizza in teglia con farro integrale.

W 230/250 - P/L. 0,60 - idratazione da 60% a 70%
Lievitazione da 18 ore a 36 ore.

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