Molini Pizzuti Vesuvio Tipo 0 Pizza Flour – Long Fermentation (10kg/22lbs) 5kg this flour is ideal for

this flour is ideal for preparations using pre-ferments (biga or poolish) as well as long direct method fermentation processes

or cold fermentation for up to 72 hours at 4°C

Extra virgin olive oil DOP ( Denominazione di Origine Protetta - Protected Designation of Origin)

easy-to-work-with whole wheat flour

Aurum is Palazzo di Varignana’s Limited Edition extra virgin olive oil—created to capture the very best of each harvest in a single

Molini Pizzuti Vesuvio Tipo 0 Pizza Flour – Long Fermentation (10kg/22lbs) 5kg this flour is ideal forDesigned for high hydration and very long maturation, Vesuvio is Molini Pizzutis Type 0 pizza flour that excels in 4872 hour schedules (maturation peak around 54 hours at ~25 C). Expect an elastic, stable dough that opens wide and bakes with a light, honeycombed cornicioneperfect for Neapolitan NY Neapolitan styles and very long cold retard programs.