Flour

Pivetti organic flours are obtained by milling 100% Italian wheat grown following the EU’s organic rules. Organic soft wheat flour type “0” is ideal for making Bread, Pizza, Focaccia and breadsticks.

 With its straw yellow colour and rough grain size, you can create sophisticated recipes respecting the traditions of Italian cuisine. Ideal for bread, pizza, focaccia and fresh pasta.

The Manitoba flour guarantees perfect raising, so you can create soft or crispy recipes with a sophisticated, inimitable flavour, every day.

It is the ideal flour for making all types of fresh pasta, respecting the traditions of Emilia. Serve your creations with a sauce that will be exalted in its combination with the unique flavour of your pasta.

Preparing sweet and savory recipes every day has never been easier and faster!

Dried Beer Yeast ideal to make mixtures that require a slow rise, such as pizza, bread and savoury cakes.

This yeast is only added to the flour, along with 2 teaspoons of sugar. For 500grams of flour must be 1 sachet. When using this yeast is necessary to the dough before baking.

Soft Wheat Flour Type 00 ideal for pizzas and medium leavening focaccias.

This “Pizza” flour of Molini Lario is obtained from the careful soft wheat blending to support medium leavening preparations. The gluten features and the strength of this flour make it ideal for medium leavened pizza and focaccias.

Soft Wheat Flour 00 ideal for bread, focaccia and fresh pasta.

The “Forte” Flour of the line I Grani del Lago, is obtained by carefully selected blend wheat. The natural amount of gluten content in this flour is ideal for handmade dough. This characteristic, combined with a short kneading time, makes this flour ideal also for the production of fresh pasta.

A leavening agent of modern design has always been the magical ally of those who love to prepare homemade desserts!

Thanks to the instant leavening, simply add it last to the dough, put it in the oven and you\'re done.