100% Italian artisan bun, made entirely by hand with a mixture of Type “0” and Type “1” flours.

Also available with flour: Integral, Cereals, Black Line.

TYPES
With or without sesame seeds

WEIGHTS
110gr / 80gr / 40gr

PREPARATION
Divide in half, butter, plate.

Potato Bun according to the American tradition handcrafted with a mixture of Type “0” and Type “1” flours.

WEIGHTS
110gr / 80gr / 40gr

PREPARATION
Divide in half, butter, plate.

Pizza base with dough according to the Neapolitan tradition, pre-cooked at 450° to preserve the true flavors of Naples. Spread by hand, made with LI.CO.LI. and “00” flour.

Also available with flour: Integral, Cereals, Black Line.

TYPES
Plain
San Marzano DOP tomato with EVO oil

WEIGHTS
300gr for a standard diameter of about 28–33cm
180gr for a folded pizza diameter of about 18–22cm

PREPARATION
In a preheated oven 240°–270° for 4–7 min

Roman style pizza base stretched by hand, made with LI.CO.LI. and a blend of soy, rice, type “0”, type “1” and wheat germ flours.

Also available with flour: Integral, Cereals, Black Line.

WEIGHTS
300gr / 150gr

PREPARATION
In a preheated oven 240°–270° for 4–7 min

Focaccia pizza base in pan stretched by hand, made with LI.CO.LI. and mixture of Type “0” and Type “1” flours.

Also available with flour: Integral, Cereals, Black Line.

TYPES
Plain
DOP Italian tomato sauce with EVO oil

WEIGHTS
1,3–1,5Kg for 60×40cm

PREPARATION
In a preheated oven 240°–270° for 4–7 min

Pizza base, as per Piedmontese tradition, stretched by hand, made with LI.CO.LI. and mixture of Type “0” and Type “1” flours.

Also available with flour: Integral, Cereals, Black Line.

WEIGHTS
250gr for 20–22cm

PREPARATION
In a preheated oven 240°–270° for 4–7 min

The classic pinsa base made with blend of stoneground flour type 1, rice flour and soy flour.

SIZE
250 gr

REGENERATION
In a preheated ventilated oven at 240° for 5 minutes