Maiora, Vera and Core are flours created to make three very specific products: puff and leavened pastry managed with the use of the cold-process techique, the true Neapolitan pizza and the Roman-style pizza in pala (Traditional pizza cooked on a peel) and in teglia (Traditional pizza cooked in a pan).
The new ally for the freezing technique system
MAIORA is the TYPE 0 flour dedicated to freezing processing and conservation, accurately created to obtain excellent results when working with sourdough and preferments, ideal for the preparation of puff and leavened pastry, managed with the use of the cold-process technique. The selected wheat germ brings exceptional extensibility to the dough, ensuring resistance and stability also for highly hydrated doughs with long leavening time.
The flour for Neapolitan pizza has a new name
VERA is the flour for Neapolitan pizza developed by Bongiovanni in collaboration with the best Neapolitan pizza masters, custodians of an ancient art recognised as a world heritage by UNESCO.
Er core nun se sbaja
CORE is the new TYPE 1 flour dedicated to Roman-style pizza in pala and in teglia, enriched with selected wheat germ and perfect for high, light and dimpled pizzas. Our tribute to the food culture of the Eternal City.