Designed for the poetry of fresh pasta, this Italian flour line brings together tradition and modern performance in a way that feels effortless in the hands of chefs and artisans. It begins with a finely milled soft-wheat flour created for classic fresh noodles, filled shapes, and pressed pasta—quick to work, beautifully elastic, and prized for keeping pasta naturally golden for days without dulling, even when unpasteurized. A more rustic, semi-wholemeal option follows, rich in fibre and minerals, with a deeper aroma and a slightly coarse texture that gives wholegrain pastas their hearty bite and helps sauces cling generously. For today’s kitchens, there is also a flour developed specifically for fresh pasta destined for freezing, engineered to stay supple and intact without cracking, while preserving color and a gently textured surface. The range includes a clean, extracted flour ideal for delicate dumplings like gnocchi, valued for its uniform grain and reliable results, alongside durum semolina and remilled semolina for those who love a firmer, more rustic chew—perfect alone or blended to enhance structure and shorten cooking time. Completing the collection is a ready-blend that combines soft wheat and top-quality durum, offering the best of both worlds: lasting sunshine-yellow pasta, satisfying consistency, and graceful cooking. Together, these flours form a complete toolkit for fresh pasta that is vibrant, resilient, and unmistakably Italian.

Forged in more than a hundred years of Italian milling tradition, this artisan bread-flour line is a baker’s palette: dependable, expressive, and crafted for every style of dough, from everyday loaves to long, slow fermentations. The soft-wheat collection moves from lighter, easy-working flours made for straightforward direct doughs, to slightly stronger blends for daily breads and regional classics like piadina, then into more structured flours designed for medium-to-long direct methods and quick-rising yeasts. As strength builds, the range opens into flours tailored for airy, open-crumb ciabatta and baguette-style breads, followed by high-performance options created specifically for biga and extended fermentation—first for 12–15 hours, then for long direct methods and biga of 7–13 hours, 10–18 hours, and finally very long ferments of 18–24 hours and beyond, ideal for richly enriched doughs and delicate festive baking. Alongside these, the line includes heritage and darker grains: remilled durum semola for rustic Southern loaves and ciabatta, classic durum semola for traditional breads and pasta, and rye flours in light, medium, and wholemeal styles for deep, aromatic, dark breads. A dedicated subset made exclusively from certified Lombardy wheat mirrors the same versatility—covering direct doughs, medium-long leavening, and long direct/biga methods—bringing a traceable sense of place to professional performance. Together, these flours offer a beautiful, reliable foundation for bread that rises with character, fragrance, and true Italian soul.

This Italian pizza flour line is crafted as a complete toolbox for the art of dough, offering a graceful progression of strength and performance to match every pizzaiolo’s rhythm. It begins with finely milled soft-wheat “00” flours designed for quick, same-day pizzas—supple, easy to shape, and perfect for short rises—then moves through balanced blends for short-to-medium maturation and on to more structured flours made for 24–48 hour cold fermentation, where flavor deepens and the crust turns lighter and more fragrant. At the highest end are powerful, elastic flours built for long, slow proofs of several days, holding structure beautifully even at very high hydration, ideal for airy Neapolitan-style cornicione, pan pizzas, and doughs prepared well in advance. The range also includes naturally rustic, higher-extraction options for room-temperature methods and poolish, plus strong type “0” flours tailored for extended direct or indirect fermentation and high-hydration styles like pizza in pala. To round out the craft, specialty mixes enrich dough with durum semolina, soy, wheat germ, oats, or rye for lighter, more digestible, aromatic, protein-rich or fiber-forward pizzas; a fine dusting flour keeps shaping clean while baking to a golden, crisp finish; an instant yeast simplifies mixing and supports frozen dough; and a dedicated blend for pala and pinsa delivers a crackling crust with a soft, cloudlike interior. Together, these flours invite precision and creativity—so every pizza, whether rustic or refined, rises with character, tenderness, and unmistakable Italian soul.

Created for pâtissiers who demand both finesse and performance, this pastry flour line offers a tailored foundation for every sweet ritual—from the simplest biscuit to the most ambitious long-leavened masterpiece. At one end are delicate, low-protein flours that yield beautifully friable shortcrusts: supple enough to work, yet crisp and tender once baked. A step stronger, finely balanced cake flours produce batters that rise evenly into soft, light crumbs with a clean, regular structure. For laminated doughs, there are robust blends built to withstand long mixing and repeated folds, delivering puff pastry and croissants that lift high and bake shatter-crisp, without excessive shrinkage. The range then moves into high-protein, elastic flours designed for modern cold processing and freezing—supporting slow, controlled fermentation while keeping the gluten network intact for perfect volume and scheduling flexibility. For enriched doughs, special blends welcome butter, eggs, and sugar with ease, producing brioches and viennoiserie that are airy, pale-gold, and enduringly soft. And for the grand traditions—panettone, colomba, pandoro, babà, and other long-rested doughs—there are exceptionally strong flours, including a refined, fibre-richer option that accelerates lift while maintaining structure, and an ultra-performing choice for medium-to-very-long fermentations (18 to 72 hours) that creates a honeycombed, open interior with superb fat absorption. Finally, a carefully “rested” flour—matured for additional weeks in controlled humidity and temperature—offers remarkable stability, aroma, and resilience for the most demanding sweet leavenings. Together, these flours turn technique into confidence and ideas into pastries that feel as beautiful as they taste.