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This variety was developed in Italy during the 1950s and almost went extinct as farmers started cultivating higher-yield
cultivated it in the hilly territories of Barbara and Corinaldo
it’s cold-extracted and filtered to preserve an intensely fruity character and light-green hue
and Positano
Made using traditional methods
Petra 5063 "Special" Pizza Flour, AVPN approved (12.5 kg / 27.5 lbs) bulk This variety was developed inPetra 5063 "Special" Pizza Flour is the preferred choice for Neapolitan style pizza makers, approved by AVPN. This flour maintains stability under varying climatic conditions and is versatile for different types of pizza, from traditional to gourmet. With high quality protein from selected Italian and European wheat, it has a strong absorption capacity. This flour is ideal for products with medium proofing times without additives. It can maintain its