Molino Dalla Giovanna Flour and Dry Yeast

Molino Dalla Giovanna Flour and Dry Yeast

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Dalla Giovanna story is linked to the history of flour since 1832.  Today, Dalla Giovanna offers the production of over 300 kind of flour;

Special flour include for Pastry, Panettone,  Pizza, Nobilgrano with Wheat Germ, Pasta and Bread

Uniqua and Bio

Oltregrano  Flour mixes for professional use .

Gluten Free and Lactose Free

Packaging are 1, 5, 10, 25 kg

Pizza created with Dalla Giovanna flour have fragrance , flavour and crispiness. They are also perfect for modern technology and methods such as cold fermentation.  They value quality over quantity: alongside the tradition of cleaning the wheat to improve the reaction of proteins and starch, there is a milling ethic of not heating the grains in order to maintain their organoleptic properties.

La Napoletana 00 pizzeria flour is used by some of the best pizza makers around the world, especially in most Pizza Napoletana restaurant.  Approved by AVPN , the protection consortium for Pizza Napoletana, their flour is perfect for bringing out its finest characteristics : the speckled outer crust, soft texture and flavour of the finest ingredients in the world.

Dry Yeast is 500 gr


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