Our flour mixes studied and designed to optimise the production of all types of Pizza
Flour mix for high-quality and high-technology dough
Specific line for high-hydration dough making.
The Pinsa Romana was invented in 2001 by Corrado Di Marco: a unique, fragrant and digestible product.
Inimitable since 1981: a grain and soya flour mix for a highly digestible pizza tasting like bread made the old-fashioned way.
The new flour mix ideal for Roman-style Pizza in teglia (pizza in a pan)
More yeast and an even more hydrated dough.
The adaptable and functional line for all types of dough making.