MISSION
For years, the de Rinaldi family has been committed to promoting Neapolitan pizza worldwide through training courses held in collaboration with AVPN, and to preserving tradition by continually seeking the best grains for the production of nutritious and sustainable flours.
FROM THE FIELD TO THE OVEN
Each of our doughs is born from a profound respect for the raw material and a constant pursuit of quality.
We carefully select the finest grains, collaborating with companies that share our philosophy.
This approach led to our collaboration with Molino Bongiovanni, a partner with whom we share the same
focus on research and sustainability, and the development of the POIGA Project, dedicated to the recovery
and protection of ancient grains such as Saragolla, Marzellina, Romanella, and Ianculedda. These varieties,
grown in Campania, are now the symbol of a supply chain that seeks to preserve biodiversity and restore
value to hilly and mountainous agricultural areas.
It is from this union of experience, tradition, and innovation that the art of baking takes shape, where the
choice of flours is essential: we favor dehulled and stone-ground flours, such as type 1 and type 2, rich in
fiber, protein, and vitamins, alongside the more refined 00 and 0 flours and whole wheat, which preserve
the grain's nutritional properties intact.
Thus, from field to oven, each of our products reflects a journey of care and research, to offer an authentic
experience that enhances the natural goodness of wheat.
LI.CO.LI: THE SECRET OF OUR DOUGH
The foundation of our doughs is LI.CO.LI. (Liquid Starter), a natural yeast with a liquid consistency and a
high level of hydration, representing the evolution of traditional sourdough. It is obtained through the
spontaneous fermentation of water and flour, a living process that preserves the power of natural
microorganisms and gives the dough greater elasticity.
LI.CO.LI. ensures a slower and more controlled leavening, making our products more digestible, lighter,
and more aromatic, with that authentic aroma and flavor of times gone by.
Its daily care requires time and attention, but it is an integral part of our philosophy: respecting the natural
timing of the dough to offer a genuine product that expresses all the richness of the raw materials and the
quality of our craftsmanship.