The eye is turned to express and regeneration pizzas that make the essential characteristics of the continuous alveolus, the surface crunch and the soft core. As per the tradition of the Neapolitan mill, the flour is always only from wheat. But the secret of the new flour is the combination of the Neapolitan school and the Roman school. Criscito enters this new 0 soft wheat flour, i.e. the ancient sourdough used by the Neapolitans until a few decades ago. A super-performing flour whose main characteristics are the natural posture and the selection of the grains (it is not a mixture of flours “outgoing” from sieving).
a new 100% natural flour, without any additives. Made with ancient sourdough. This pre-ferment is made with a selection of slowly dried grains and water to preserve their properties, for high hydration doughs that are airy, light and crunchy.
A guarantee for tasty pinse, shovel and pan pizzas
| Weight | 1.1 kg |
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