La Napoletana "00" is best for a perfectly developed and golden cornice, a soft and elastic texture. A true flour, the right one for the real Neapolitan Pizzaiolo!

W 310

P/L 0.60

Protein 12.5%

Humidity 15.5

Rising time: Medium (10-12 at room temperature, 24hrs in refrigerator)

Almost 200 years of flour making implies a great sense of connection to the land. Molino Dallagiovanna from its location in Piacenza, focuses on three main points; the choice of their grain, the laboratory, and the cleaning and washing of their grains to create one of Italy's most pure flour for all sorts of baking.