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The “SG49 Blu” flour from Molino Signetti is a soft wheat flour specifically designed for traditional Neapolitan pizza
This flour develops a strong and flexible gluten network and it's particularly recommended for Roman-style pizza and Pinsa
This oil is produced from the Correggiolo cultivar
and chestnuts in 1972
Molino Mariani Zeta Monocultivar Sourdough flour (12.5kg / 27.5lbs) pastry The “SG49 Blu” flour fromUncompromising on quality, Molino Paolo Mariani has been focusing on using solely 100% Italian grains in its flours since its inception in 1905. Zeta is the result of many years of research by Molino Paolo Mariani, with the ambitious goal to create the ideal flour to feed and maintain a sourdough starter (either liquid, or a pasta madre). Molino Paolo Mariani originally discovered this wheat variety in French and began cultivating it in Italy, in the
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