LE FAVOLOSE – Pizza flours

LE FAVOLOSE
Pizza flours

Pizza, along with bread, is one of our cuisine’s basic staples and making a good pizza is not that simple. Having tomato and mozzarella in the right proportions with an appropriate cooking time isn’t enough … making a good dough ​​from specific flours is crucial. For this purpose Paolo Mariani proposes LE FAVOLOSE (The Fabulous): a line of flours created especially for pizza chefs!

TYPE 00 CLASSICA
A blend of flours obtained by grinding the best wheats of the Marche and Romagna regions.
The dough is ready in just a few hours, and maintains a long-lasting optimum level of maturation. Suitable for making all kinds of pizza and focaccia with direct doughs.

TYPE 00 RINFORZATA
A superior quality flour which allows the attainment of a dough that is always extensible and easily kneadable. Recommended for doughs requiring medium and long rising times. It is suitable for the preparation of both individual pizzas as well as slabs of pizza cooked in baking trays.

MANITALY
The only flour with the same quality as Canada’s manitoba and a truly Italian soul!
Manitaly is indeed obtained from the mixture of strong Italian grains developed over the years by Paolo Mariani on his own farm. The quality of these grains allows for a flour of great strength and stability, suitable for long- leavening products and the conservation of sourdough.
MANITALY, the quality of manitoba flour and the taste of Italian grains.