ORDER DELIVERY

The classic dough represents our choice in wanting to use ancient stone-ground organic grains, which maintain the original and organoleptic properties that, unlike a white soft wheat flour, allows an optimal result in the phases of digestibility, taste and fragrance.

Dough made of 70% OATMEAL and MILLET flour, ideal for those who want to maintain a correct protein intake and a low calorie content for physical needs related to the need to keep weight, glycemic, gluten and muscle mass under control, without sacrificing the flavour and taste of a pizza with a result that will surprise you.

One of the oldest Sicilian grains, called the grain of the poor, has risked being lost in time, it is not uncommon to hear about the Sicilian kamut. The perciasacchi dough is softer than the Timilia dough, has a low glycemic index, excellent for those who follow a diet low in gluten and fat.

Lightly tumbled Sicilian wholemeal flour with a high protein value and a low gluten index, low in fat, is ideal for those following a diet. The pizza is thinner and crunchier than the classic dough.

Rich in mineral salts, omega 3, group B vitamins, this type of flour contains many highly digestible fibres, is dark and has an excellent nutritional intake.

AIC certificate. Dough mix between corn and rice flours (PROCESSED IN A SEPARATE AND SPECIALIZED ENVIRONMENT FOR THIS TYPE OF PRODUCTION).

Rice flour-only dough.

Yeast-free dough.