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.
Every dough is created with a full awareness of the raw materials used. The pursuit of quality is fundamental to us, and for years, we have passionately committed ourselves to selecting the finest flours. This process involves strategic collaborations and often direct work in the fields, where we choose the grains and their cultivations, learning to recognize the true potential that nature offers us. For this reason, in recent years, we have formed a partnership with Molino Bongiovanni, who shares our same attention to research and dedication, which are the foundation of our work.
When it comes to protecting and enhancing grains, the POIGA project plays a key role in this context. It is an initiative aimed at the recovery and preservation of "ancient" grains, focusing on four types of wheat that belong to this category: Saragolla, Marzellina, Romanella, and Ianculedda. These varieties, once cultivated in the past, have been reintroduced today in the Sannio, Irpinia, and Cilento regions.
The ultimate goal is the commercial valorization of these "ancient" wheats, contributing to solving issues that affect the cereal sector, such as the abandonment of hilly and mountainous areas due to the unsustainability of agriculture based on the monoculture of modern grains.
The term "Arte Bianca" refers to the art of baking and, more generally, to all of its derivatives, including pizza. As suggested by the term itself, a key part of "Arte Bianca" is the choice of flours. It is, in fact, the grains that make the difference in a quality product, thanks to their properties and characteristics. Staying true to our commitment to valorization and research, we prefer to use decorticated and stone-ground flours for our products: