Elastic and resistant gluten flour, ideal for long leavening dough.
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Elastic gluten and soft starch favour the formation of doughs with excellent hydration, light, perfect leavening, satisfying the needs of the best pizzaiuoli masters.
Ideal for classic Neapolitan pizza.
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It is the strongest type, with high gluten content and capable of absorbing more liquids.
Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.
Ideal mix for preparing bakery products such as bread, pizzas and rustic focaccia.
The Semola Rimacinata of durum wheat De Cecco, obtained from the selection of the best hard grains wisely ground.
The stone milling of the type 1 flour has the main characteristic of grinding the whole grain of wheat at a low processing speed.
In the preparation of pizza, each ingredient has its importance.
Balanced mixture of 5 grains in flakes and flour to prepare a characteristic bread in an easy and fast way.
Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.
Farina Multicereali adds a hint of originality and an unusual and inviting flavor to bread, pizza and pasta.
Farina ideal for making a high quality pizza, very soft, fragrant and easily digestible.
Wheat flour is obtained from the roasting of durum wheat (Tritucum durum) which is then grounded.
The Naturkraft is a product based on special powder-dried yeast, developed in collaboration with the Faculty of Biology and Genetics of the University of Parma, made through an original and innovative technology.
Farina with excellent working characteristics developed based on the feedback of master pizzaioli.
Suggested flour for doughs that require a medium-long leavening with yeast.
The soft wheat flour type "00" organic Walnut is produced using only organic wheat grown in Emilia-Romagna
The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.
In the preparation of pizza, each ingredient has its importance.
Along with the flipper, here is another typical dessert of Naples
The smoked variant of the spizzico: ductile and suitable for any occasion.
Semi-seasoned cheese produced with pasteurized sheep milk.
Tomatoes grown and dried under the Apulian sun.
The best parts of one of the oldest crustaceans are already ready to be served or cooked for pleasure.
The Fiammante has the typical balanced sweet taste, a bright red color and a pulp consisting of a few seeds, enhanced by the wise transformation in bald that keeps intact the fragrance and the scent of a unique and ancient tomato.