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RICONOSCIMENTI
Partners
Celebrate your senses
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Always attentive to the functional aspects of the flour, progressing in guaranteeing the quality of the product, enhancing all the native characteristics and preserving all the flavours. Every single product inherent in the white art has a long leavening and maturation to obtain excellent digestibility of the product. All the products are the basis of a study built over time which leads us to constant updates to satisfy every customer need.
There is also the possibility to taste products with alternative flours.
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Our pizzas
Flours have evolved more and more and we try to rediscover the flavors of the past
through the study and use of natural products. It is good to specify that all types of
doughs need precise times to arrive at the consumption of the product
and be digestible.
The processes are divided into two phases: the first is that of leavening which hardly takes place
finished the kneading process at room temperature to then form the
pats, while the second phase is that of maturation which takes place at temperature
controlled in the refrigerator for a minimum of 24H to a maximum of about 140H.
Without these two important processes, the consumed product will not be high
digestibility.
OUR COURSES
In our office you will have the opportunity to take courses both at a professional and amateur level of:
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CLASSIC PIZZA
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PIZZA IN BAKING TIN
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NATURAL YEAST
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PIZZA IN THE PALA
Sponsored by the National School of Master Pizza Makers.
Our courses provide textbooks, a uniform and a regular certificate, thus having the opportunity to undertake this job.
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Contacts
Via del Vascello, 37/39, Ginosa TA, Italy
Mobile: +39 379 142 3290