Mix created specifically for the typical Roman “pinsa”. The finished product will have a distinct flavour reminiscent of local tradition due to the soy and rice flour. At the same time, it will be unique thanks to Tritordeum, a revolutionary cereal with a thousand beneficial properties and a natural combination of durum wheat and wild barley. Freezing is the added ingredient to exalt the qualities of the finished product.
The Dallagiovanna laPinsa becomes EASY.
A new blends designed for make the production of the dough easier and faster.

Ideal for dough that requires a direct method, from 24 to 72 hours of rising time.