LINE RED
PASSION

Innovation in Italian catering

The art of making pizza

The Red Passion Line represents the most famous and widespread food in the world: Pizza.

 

Needless to remember that the color Red is the one that represents more than any other the Passion.

 

The new Line Pizza Red Passion , depending on the specific characteristics of the single flours, evokes the various Italian cities. Available in the convenient 12.5 kg format, to reach of women and men, it is the organic flour that combines tradition and locality as the main one and more important ingredient of true Italian pizza.

ITALIA

Type 0 rustic round pizza flour, with wheat germ. Leavening from 18 hours to 48 hours.

VENEZIA

Type 0 flour for round and pan pizza.
Leavening from 8 hours to 24 hours.

CAPRI

Type 1 stone-ground flour
for Neapolitan pizza.
Leavening from 18 hours to 36 hours.

TORINO

Type 0 round pizza flour
baking tray and Neapolitan.
Leavening from 18 hours to 36 hours.

ANTICA ROMA

Type 1 flour for pizza
to the shovel and pinsa romana. Leavening from 24 hours to 72 hours.

VERONA

Type 1 round pizza flour
and on the ancient cereal tray. Leavening from 12 hours to 24 hours.

LATINA

Type 0 flour for shovel pizza.

W 320/330 - P / L. 0.60
 hydration from 60% to 80%
Leavening from 24 hours to 60 hours.

SIENA

Type 1 round pizza flour
and in spelled wood.

W 240/250 - P / L. 0.60
hydration from 60% to 70%
Leavening from 18 hours to 36 hours.