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This flour is one of few approved by the True Neapolitan Pizza Association (Associazione Verace Pizza Napoletana or AVPN) for production of traditional neapolitan pizza
both with direct and indirect methods
perfect for creating light and silky doughs that will rival any professional chef's creations
W: 390-420
It can maintain its qualities for up to 12 hours at room temperature (20-25°C) or up to 48 hours with controlled refrigeration at 4°C
"Cabianca" Organic Extra Virgin Olive Oil Multivarietal 16.9 fl oz caputo This flour is one ofThis organic extra virgin olive oil displays a vivid green hue and a rich, aromatic profile marked by fresh olive and cut grass notes. Its palate reveals a balanced fruitiness complemented by herbaceous hints of green leaves, wild fennel, and lettuce. The finish presents a refined interplay of bitterness and pepperiness, enhancing its complexity. Produced by Palazzo di Varignana from select olives grown in Emilia Romagnas rolling hills, Cabianca Bio