For gluten-free pizza. SIROLO was developed to ensure that every bite of gluten-free pizza has the same delicious taste and inviting aroma as traditional pizzas. With SIROLO, the quality and flavour are guaranteed in every slice!
For lighter pizzas. Our blend of wheat and rye flour combines the best of both worlds. The flour wheat gives the pizza a soft and fluffy crust, while rye adds a touch of robustness and a slightly rustic flavour.
For protein pizzas. Our high-protein pizzas contain fewer carbohydrates than traditional pizzas, allowing you to enjoy a delicious meal without guilt. With our own sourdough starter, the crust will be
light and easily digestible. These delicious creations are prepared using six different protein sources, ensuring complete and balanced nutrition.
For delicate pizzas with ancient cereals. With TAORMINA, the dough will develop a surprisingly honeycombed crumb and a crust that is particularly crispy to the bite. The presence of our Lievito Madre natural yeast increases its taste and nutritional value. The correct balance of the recipe makes it particularly suitable for all doughs direct and indirect at controlled tempreatures where good extensibility is required.
For pinsa, pizza alla pala and focaccia. NUMANA has been carefully developed to ensure an irresistible crust with a perfect balance of crispness, taste and exceptional aromas. Our blend is highly versatile and perfectly suited to various preparations.
For rustic pizzas. This blend is the favourite choice of traditional Italian pizza makers and is the secret behind our extraordinary pizza, with a rougher and more authentic texture. The presence of our
Lievito Madre natural yeast increases flavour and nutritional value.