{"title":"The Pizzaiolo's Corner: Pro Ingredients for Neapolitan Pizza ","description":"\u003cp\u003eThe secret of Neapolitan pizza is the raw material. You have the oven, you have the know-how — all you were missing was the Caputo flour, the San Marzano PDO tomatoes and the fior di latte PGI that Neapolitan pizzaioli really use. From Monday to Sunday, your pizza can taste of Naples. We brought you everything you need, straight from the producers who supply the great pizzerias.\u003c\/p\u003e","products":[{"product_id":"filets-danchois-huile-680g-citres","title":"Citres Anchovy Fillets in Oil (680 g)","description":"\u003ch2\u003eA few anchovy fillets, and your sauce gains depth\u003c\/h2\u003e\n\u003cp\u003eA slightly flat tomato sauce is quickly rescued: melt three or four fillets in hot oil with a clove of garlic. They dissolve in the pan and leave a salty, rounded base.\u003c\/p\u003e\n\u003ch3\u003eWhat you'll taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm and silky when cold, melting when cooked.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: briny, with a saline hint.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: salty and round, with length in the mouth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMelted in olive oil with garlic, as the base of a puttanesca.\u003c\/li\u003e\n\u003cli\u003eOn a pizza, placed after baking to keep their shape.\u003c\/li\u003e\n\u003cli\u003eAs an aperitif, on crackers with a few olives and a squeeze of lemon.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eCitres started in 1960 in Bovolone, in the province of Verona, in Veneto: Renzo Compri launched a small family craft business there, sold mainly around Verona. A new factory was built in 1975 to keep up with the demand for processed vegetables.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 680 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergènes :\u003c\/strong\u003e \u003cstrong\u003epoisson\u003c\/strong\u003e (anchois)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Citres","offers":[{"title":"Default Title","offer_id":42194272747709,"sku":"80126942","price":27.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/filets-danchois-huile-680g-citres-p1_261616a6-470a-4d87-a432-d6573fc7f4ed.png?v=1783779706"},{"product_id":"brocoli-rave-friarielli-napolitaine-dil-vita-970g","title":"Dil Vita Broccoli Rabe – Neapolitan-Style Friarielli (970 g)","description":"\u003ch2\u003eThe bitter vegetable of Neapolitan pizzas, ready to serve\u003c\/h2\u003e\n\u003cp\u003eHave you tasted a sausage and friarielli pizza and been looking for that bitter green ever since? Here it is in a jar: just warm it in a pan to top a pizza, a bruschetta or a plate of pasta, with no peeling or blanching.\u003c\/p\u003e\n\u003ch3\u003eWhat you'll taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: stems that keep a slight resistance, tender leaves.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: herbaceous and earthy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: bittersweet and vegetal, with a lingering finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOn a pizza bianca, with crumbled pork sausage.\u003c\/li\u003e\n\u003cli\u003eWarmed in a pan, on a bruschetta with fresh ricotta.\u003c\/li\u003e\n\u003cli\u003eWith orecchiette, a drizzle of olive oil and grated pecorino.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eIn Naples, friarielli are the young shoots of broccoli rabe, which the rest of Italy calls cime di rapa. With sausage, it is one of the classic toppings of Neapolitan pizza. This jar is offered under the Dil Vita brand.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 970 g, in a jar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dil Vita","offers":[{"title":"Default Title","offer_id":42194300698813,"sku":"8001770065000","price":17.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/brocoli-rave-friarielli-napolitaine-dil-vita-970g-p1_61896812-c09a-4a0a-bfaf-93a25707fd19.png?v=1783779732"},{"product_id":"caprons-540g-citres-jar","title":"Citres Iposea Caper Berries – Authentic Italian Condiment (540 g)","description":"\u003ch2\u003eMeaty caper berries to wake up your aperitif board\u003c\/h2\u003e\n\u003cp\u003eYour guests think they're picking an olive, and find a caper berry. Larger than the caper, it is the fruit of the caper bush, while the caper is its bud: a meaty, tangy and salty bite, with a slight bitterness.\u003c\/p\u003e\n\u003ch3\u003eWhat you'll taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: meaty and firm, with a slight crunch.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: herbaceous and tangy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: tangy and saline, a rounded bitterness at the finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOn a board with Taggiasca olives, Parmesan shavings and charcuterie.\u003c\/li\u003e\n\u003cli\u003eOn a pizza, added after baking to keep their crunch.\u003c\/li\u003e\n\u003cli\u003eChopped with tuna, olive oil and basil, as a sauce for spaghetti.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eCitres started in 1960 in Bovolone, in the province of Verona, in Veneto, as a small family craft business launched by Renzo Compri and sold mainly around Verona. In 1975, the company built a new factory to keep up with the demand for processed vegetables.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 540 g, in a jar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Citres","offers":[{"title":"Default Title","offer_id":42194311872701,"sku":"80127086","price":13.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/caprons-540g-citres-jar-p1.png?v=1783778810"},{"product_id":"capres-italiennes-iposea-690g-saveurs-authentiques","title":"Iposea Italian Capers – Lacrimella (690 g)","description":"\u003ch2\u003eThe little tangy burst that wakes up your pizza and pasta\u003c\/h2\u003e\n\u003cp\u003eA slightly flat tomato sauce, a pizza that lacks relief: a handful of capers is all it takes. These stay firm to the bite and bring that tangy kick that wakes up the whole dish. The large jar stays within reach.\u003c\/p\u003e\n\u003ch3\u003eWhat you'll taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: firm and crunchy, it doesn't fall apart when cooked.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: herbaceous and tangy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: sharp at first, then round, with a slightly bittersweet finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOn a pizza, added after baking to keep their crunch.\u003c\/li\u003e\n\u003cli\u003eIn a puttanesca, with black olives and anchovy fillets.\u003c\/li\u003e\n\u003cli\u003eAs an aperitif, on a platter with burrata and bresaola, or in place of the olive in a Dirty Martini.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eIposea is a cannery in Puglia, based in Cerignola, in the province of Foggia. Its trade: olives in brine, aromatic herbs and artichokes, with these Lacrimella capers to complete the pantry.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 690 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Iposea","offers":[{"title":"Default Title","offer_id":42194321244349,"sku":"8003850287272","price":19.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/capres-italiennes-iposea-690g-saveurs-authentiques-p1.png?v=1783778830"},{"product_id":"sauce-aux-tomates-cerises-lafiammante-400g","title":"Cherry Tomatoes La Fiammante – The Small Tomato (400 g) ","description":"\u003ch2\u003eCherry tomatoes that burst on your pizza and in your pasta\u003c\/h2\u003e\n\u003cp\u003eIn winter, fresh cherry tomatoes have little flavor. Here, you open the can and find small whole tomatoes in their juice, with a thin skin that bursts to the bite. They go straight from the can to the pan or the pizza.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: fleshy, the thin skin cracks before a juicy pulp.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: herbaceous and fruity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: tangy at first, then round and sweet.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOn a pizza, whole or crushed by hand over the mozzarella.\u003c\/li\u003e\n\u003cli\u003eAs an express pasta: sautéed in olive oil with garlic and basil, then mixed with al dente rigatoni.\u003c\/li\u003e\n\u003cli\u003eOn a bruschetta, with a few arugula leaves and grated Parmesan.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eLa Fiammante is a tomato cannery based in Buccino, in the province of Salerno, in Campania. The house works with tomatoes from Campania, but also from Apulia, Basilicata, Molise and Tuscany.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 400 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"LaFiammante","offers":[{"title":"Default Title","offer_id":42244474110141,"sku":"8001737203056","price":5.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/sauce-aux-tomates-cerises-lafiammante-400g-p1.png?v=1783778834"},{"product_id":"sauce-tomate-pelati-mutti-520g","title":"Mutti Peeled Tomatoes – 100% Italian (800 g)","description":"\u003ch2\u003eWhole tomatoes for a sauce with body\u003c\/h2\u003e\n\u003cp\u003eA can of tomatoes that is too watery, and your sauce stays flat. These peeled tomatoes hold up when cooking before slowly melting: crushed by hand in the pan, they give a round sauce, with that tangy base that wakes up the dish.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: a firm flesh under the fork, which melts as it cooks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: fruity and herbaceous.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: tangy at first, round afterwards, a sweetness that intensifies as it cooks.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCrushed by hand in the pan with a drizzle of olive oil and a bay leaf, then reduced over low heat.\u003c\/li\u003e\n\u003cli\u003eAs a pizza base: salt, oregano, a splash of oil, directly on the dough.\u003c\/li\u003e\n\u003cli\u003eFor an amatriciana: crispy guanciale, a splash of white wine, then the crushed tomatoes, with rigatoni.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eMutti was born in 1899 in Basilicanova, in the municipality of Montechiarugolo, near Parma, founded by Callisto and Marcello Mutti. The company, which has remained a family business, still has its headquarters in Basilicanova; Francesco Mutti has led it since 1994. These peeled tomatoes are 100% Italian.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 800 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Mutti","offers":[{"title":"Default Title","offer_id":42252202967229,"sku":"8005110050008","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/sauce-tomate-pelati-mutti-520g-p1.png?v=1783778851"},{"product_id":"nduja-epicee-piment-calabrais-sanvincenzo-290g","title":"Nduja San Vincenzo – Calabrian Specialty (290 g)","description":"\u003ch2\u003eA few dollops of 'nduja, and your pizza gains character\u003c\/h2\u003e\n\u003cp\u003eIs your homemade pizza lacking depth? 'Nduja is a soft, spreadable spicy pork paste, a specialty of Calabria. A few dollops placed on the raw dough melt in the oven into a red, spicy, fragrant oil.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: soft and spreadable, it melts with heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: peppery, with a base of dried meat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: a heat that builds little by little, round and deep.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOn pizza, in small dollops before baking, with fior di latte mozzarella and black olives.\u003c\/li\u003e\n\u003cli\u003eMelted in a pan with crushed tomatoes, to coat rigatoni.\u003c\/li\u003e\n\u003cli\u003eOn a grilled bruschetta, or alongside a cheese board.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eSan Vincenzo is a cured meat maker from Spezzano Piccolo, in the province of Cosenza, in Calabria. The story begins in 1905, when Vincenzo Rota produced Calabrian cured meats in the Sila; it became a company in 1977 with his son Fernando. The house's flagship product is the 'Nduja di Spilinga, named after the village on the Poro plateau, the cradle of 'nduja.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 290 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"SanVincenzo","offers":[{"title":"Default Title","offer_id":42252367954109,"sku":"8020263000021","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/nduja-epicee-piment-calabrais-sanvincenzo-290g-p1.png?v=1783778867"},{"product_id":"farine-caputo-00-type-00-classique-universelle-1kg","title":"Caputo 00 Flour – Classica Doppio Zero (1 kg)","description":"\u003ch2\u003eA supple dough for tonight's pizza, with no planning\u003c\/h2\u003e\n\u003cp\u003eWant a homemade pizza tonight, without preparing your dough several days ahead? Classica Doppio Zero gives an extensible dough that is easy to stretch and does not spring back. It is the everyday flour from the Caputo mill.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: a silky flour, a supple and elastic dough.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: fresh wheat when you open the bag, toasted crust when it comes out of the oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: an airy crumb and a crisp edge.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFor a homemade Neapolitan pizza, stretched by hand, without a rolling pin.\u003c\/li\u003e\n\u003cli\u003eTopped with San Marzano tomato and burrata, or with olive oil and rocket after baking.\u003c\/li\u003e\n\u003cli\u003eFor white breads, focaccias and fresh pasta.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eThe Caputo family's mill has been active in Naples since 1924. The business was founded by Carmine Caputo; his son Antimo bought the San Giovanni a Teduccio mill in 1939, which is still the production site. Type 00 designates the most refined flour in the Italian classification.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 1 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct name:\u003c\/strong\u003e type 00 flour\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":47922605130077,"sku":"8014601028747","price":3.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/Farine-universelle-classique-FARINE-DE-BLE-TENDRE-TYPE-_OO-1kg-face-avant.webp?v=1752661853"},{"product_id":"caputo-nuvola-farine-italienne-type-0-5kg","title":"Caputo Nuvola Flour – Type 0 (5 kg)","description":"\u003ch2\u003eA tall, light cornicione, pizza night after pizza night\u003c\/h2\u003e\n\u003cp\u003eYou take your pizza out and the cornicione is tall and airy, with those little blisters you have been looking for. Nuvola is formulated for exactly that: in a 5 kg bag, it keeps up with your regular bakes, from pizza to focaccia.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: a supple, extensible dough, an open and light crumb.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: milky during fermentation, toasted grain from the oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: round, slightly bittersweet, with no raw-flour taste.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNeapolitan pizza: well-hydrated dough, long maturation in the refrigerator, the hottest oven possible.\u003c\/li\u003e\n\u003cli\u003eApulian focaccia: a very wet dough that spreads by itself in the oiled tin.\u003c\/li\u003e\n\u003cli\u003eOpen-crumb breads and homemade ciabattas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eNuvola means \"cloud\" in Italian. Caputo is a family-run Neapolitan mill, active since 1924 and now led by the third generation. The brand is among the suppliers listed by the Associazione Verace Pizza Napoletana.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 5 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct name:\u003c\/strong\u003e type 0 flour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in an airtight container, away from moisture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":47924908884317,"sku":"EG-CAPU-NUVOLA-5KG","price":15.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/FARINE-DE-BLE-TENDRE-TYPE-_0_-Nuage-pour-grandes-alveoles-5kg-Caputo-face-avant.webp?v=1752661838"},{"product_id":"farine-manitoba-oro-caputo-ble-tendre-type-0-5kg","title":"Caputo Manitoba Oro Flour – Strong Flour Type 0 (5 kg)","description":"\u003ch2\u003eA strong flour for doughs that take their time\u003c\/h2\u003e\n\u003cp\u003eHas your dough been resting in the fridge for two days, and do you want it to hold up until baking? Manitoba Oro is Caputo's strong flour: its gluten forms an elastic network that holds the fermentation gases for a long time.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: an elastic, silky dough that stretches after a long rest.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: milky and slightly tangy after fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: an open crumb, a crisp crust, a round base.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePizza with a poolish, on its own or blended with a 00 flour for more extensibility.\u003c\/li\u003e\n\u003cli\u003ePanettone, brioche and focaccia: the strength holds the weight of candied fruit during the rise.\u003c\/li\u003e\n\u003cli\u003eSourdough country bread and grissini.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eCaputo is a family-run Neapolitan mill, active since 1924, producing at San Giovanni a Teduccio, in Naples, and at Campobasso. The brand is among the suppliers listed by the Associazione Verace Pizza Napoletana.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 5 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct name:\u003c\/strong\u003e type 0 strong flour\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":47924917469533,"sku":"8014601034168","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/FARINE-DE-BLE-TENDRE-TYPE-_0_-Manitoba-Forte-caputo-5kg-face-avant.webp?v=1752661822"},{"product_id":"farine-caputo-cuoco-levee-longue-1kg","title":"Caputo Cuoco 00 Flour – Long Rise (1 kg)","description":"\u003ch2\u003eA flour that lets time work on your dough\u003c\/h2\u003e\n\u003cp\u003eYou make your dough on Friday evening and bake it the next day. Cuoco is made for these long rises: the dough holds in the cold without collapsing or turning sticky, and the crust comes out open-textured, with a deeper flavour.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: a silky, elastic dough that stretches without tearing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: milky and slightly tangy during fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: crisp crust, airy centre, round notes of slow fermentation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDough started the day before, rested in the refrigerator, dough balls taken out a while before stretching.\u003c\/li\u003e\n\u003cli\u003eWith a San Marzano tomato sauce and a well-drained fior di latte mozzarella.\u003c\/li\u003e\n\u003cli\u003eFor focaccia, rustic breads and calzoni.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eCuoco means \"cook\" in Italian. The Caputo family's mill has been active in Naples since 1924, and the company is now led by the third generation. Caputo is among the suppliers listed by the Associazione Verace Pizza Napoletana.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 1 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct name:\u003c\/strong\u003e type 00 flour\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":47941163450717,"sku":"8014601026361","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/FARINE-DE-BLE-TENDRE-TYPE-_00-Fermentation-longue-caputo-1kg-face-avant.webp?v=1752661806"},{"product_id":"farine-type-00-caputo-ble-tendre-pasta-fresca-5kg","title":"Caputo Pasta Fresca Flour – Type 00, Fresh Pasta \u0026 Gnocchi (5 kg)","description":"\u003ch2\u003eA fine flour for your fresh pasta and gnocchi\u003c\/h2\u003e\n\u003cp\u003eMaking pasta by hand calls for a flour that is a pleasure to work. Caputo's Pasta Fresca is a type 00 made for fresh pasta and gnocchi: the 5 kg bag leaves you plenty to knead every Sunday.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: a fine, silky powder between the fingers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: discreet and milky, pure wheat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: neutral and round, leaving room for the sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eEgg tagliatelle or pappardelle, rolled out with a rolling pin or a machine.\u003c\/li\u003e\n\u003cli\u003ePotato gnocchi, served with butter and sage.\u003c\/li\u003e\n\u003cli\u003eRavioli filled with ricotta and spinach.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eThe Caputo family's mill has been active in Naples since 1924. Antimo Caputo, son of the founder Carmine, bought the San Giovanni a Teduccio mill there in 1939, and it is still running. The family also has a mill in Campobasso.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 5 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct name:\u003c\/strong\u003e type 00 flour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":47964366766429,"sku":"8014601015372","price":14.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/FARINE-DE-BLE-TENDRE-TYPE-_O0-Pates-fraiches-et-gnocchis-Facile-a-preparer-caputo-5kg-face-avan.webp?v=1752661791"},{"product_id":"farine-semoule-pizza-staccapizza-molino-spadoni-5kg","title":"Staccapizza Semolina Molino Spadoni – Blend for the Pizza Peel (5 kg)","description":"\u003ch2\u003eYour pizza slides from the peel to the oven without tearing\u003c\/h2\u003e\n\u003cp\u003eThe tricky moment of a homemade pizza is the transfer: the dough sticks to the peel and loses its shape. Staccapizza, meaning \"pizza-releaser\" in Italian, is sprinkled underneath: its grains roll between the dough and the work surface, and the pizza slides to the oven. The 5 kg bag lasts for many pizza nights.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: grainy and dry between the fingers, like fine sand.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: cereal, slightly earthy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: neutral, it goes with the base of your pizza without changing it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSprinkle the peel or the work surface before laying the stretched dough on it.\u003c\/li\u003e\n\u003cli\u003eUnder a focaccia or a pissaladière, for a slightly crisp base.\u003c\/li\u003e\n\u003cli\u003eUnder a ciabatta or a homemade loaf, just before baking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eMolino Spadoni belongs to the Spadoni family and is located in Coccolia, in the municipality of Ravenna, in Emilia-Romagna. Livio, Libero and then Leonardo have run it since 1921, and the historic Coccolia mill dates from 1445.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 5 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e to sprinkle under the dough, not to knead in\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Molino Spadoni","offers":[{"title":"Default Title","offer_id":47973792874845,"sku":"8002213003955","price":19.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/MELANGE-DE-FARINE-POUR-LES-COMPTOIRS-DE-PIZZA-molino-spadoni-1kg-face-avant.webp?v=1752661777"},{"product_id":"levure-seche-molino-spadoni-500g","title":"Dry Yeast Molino Spadoni – Pizza and Bread (500 g)","description":"\u003ch2\u003eA pizza dough that rises, even on a Sunday evening\u003c\/h2\u003e\n\u003cp\u003eA dough as flat as a pancake despite all your care is often down to the yeast. This 500 g size stays with you from one bake to the next, for pizza and bread alike, without hunting for small sachets forgotten at the back of the drawer.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: an open, airy crumb with an elastic chew.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: milky and cereal when it comes out of the oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: a round, light dough, neither dense nor gritty.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNeapolitan pizza, with a Molino Spadoni pizza flour.\u003c\/li\u003e\n\u003cli\u003eSoft focaccia, crusty ciabatta or weekend brioche.\u003c\/li\u003e\n\u003cli\u003eFor a long fermentation in the refrigerator: reduce the amount and let time do the work.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eMolino Spadoni is an Emilia-Romagna house based in Coccolia, in the municipality of Ravenna. Three generations of the Spadoni family have run it since 1921: Livio, Libero, then Leonardo. A miller above all, the house also offers this yeast for pizza and bread.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e dry and away from heat, tightly closed after opening\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosage:\u003c\/strong\u003e follow the instructions on the pack\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Molino Spadoni","offers":[{"title":"Default Title","offer_id":47973816074589,"sku":"8002213002699","price":13.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/levure-instantanee-de-biere-spadani-500g-face-avant.webp?v=1752661770"},{"product_id":"farine-de-semoule-de-ble-dur-italien-remoulue-la-meule-de-pierre-la-molisana-1-kg","title":"La Molisana Durum Wheat Semolina – Semola rimacinata (1 kg)","description":"\u003ch2\u003eRe-milled semolina for your pizzas, bread and fresh pasta\u003c\/h2\u003e\n\u003cp\u003eDoes your pizza dough lack hold or stick to the work surface? This semola rimacinata, a durum wheat semolina milled a second time, is fine and even. It gives the dough body and a crust that crunches.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: fine and slightly grainy to the touch, it absorbs water evenly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm wheat, lightly toasted when kneading.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: a durum wheat base, slightly nutty, in bread as in pasta.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePizza dough: mix it with a type 00 soft wheat flour, or use it on its own for a more rustic dough.\u003c\/li\u003e\n\u003cli\u003eFresh water-based pasta, such as orecchiette or cavatelli.\u003c\/li\u003e\n\u003cli\u003eTo dust the work surface and the pizza peel, without weighing down the dough.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eLa Molisana was born in 1912 in Campobasso, in Molise, as a pasta workshop. Taken over in 2011 by the Ferro family, who are millers, it also offers its durum wheat semolina for home cooking.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 1 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct name:\u003c\/strong\u003e re-milled durum wheat semolina (semola rimacinata)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngrédients :\u003c\/strong\u003e semoule de blé dur.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergènes :\u003c\/strong\u003e \u003cstrong\u003egluten\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"La Molisana","offers":[{"title":"Default Title","offer_id":48418717466973,"sku":"8004690258316","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/Semolarimacinatadisologranoitalianodecorticatapietralamolisana1kgfaceavant.webp?v=1752661380"},{"product_id":"farine-caputo-00-type-00-pizzeria-italienne-5kg","title":"Caputo Pizzeria Flour (blue bag) – Type 00, W 260-280 (5 kg)","description":"\u003ch2\u003eThe Neapolitan pizza dough that stretches without tearing\u003c\/h2\u003e\n\u003cp\u003eA Neapolitan pizza is decided first by the flour. Caputo Pizzeria, the blue bag, is a type 00 of strength W 260-280: the dough stretches without resistance, puffs up in the oven and gives a thin crust that opens into light air pockets.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: silky and impalpable raw, an extensible dough.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: milky when raw, toasted wheat once baked.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: a round crumb, a crisp crust and melting air pockets.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNeapolitan pizza, with a long rise in the refrigerator and a very hot oven.\u003c\/li\u003e\n\u003cli\u003eTopped with passata and fior di latte, the base of the margherita.\u003c\/li\u003e\n\u003cli\u003eAs a soft focaccia, homemade bread or fresh pasta.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eThe Caputo family mill has been active in Naples since 1924. Founded by Carmine Caputo, it produces in San Giovanni a Teduccio, where his son Antimo bought the mill in 1939. Caputo is among the suppliers listed by the Associazione Verace Pizza Napoletana.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 5 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct name:\u003c\/strong\u003e type 00 flour, strength W 260-280\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":49545580740957,"sku":"8014601046208","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/Farinedigranotenerotyge_00_caputo5kgfaceavant.webp?v=1752660375"},{"product_id":"farine-caputo-type-00-5kg-saccorosso-qualite-superieure","title":"Caputo Saccorosso Flour (formerly Cuoco) – Type 00, Long Rise (5 kg)","description":"\u003ch2\u003eA crust with some chew, after a long rise\u003c\/h2\u003e\n\u003cp\u003eDo you want a pizza that smells of wheat, with a crust that resists under the tooth? Saccorosso, formerly Cuoco, is the Caputo flour for long rises: the dough rests in the cold, relaxes without tearing and keeps its fermentation gases.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: a silky, elastic dough, a crisp crust with chew inside.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: frank wheat, toasted and grassy notes when baked.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: round, a slight fermentation acidity, a balanced finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDough prepared the day before or two days before, kept in the refrigerator, taken out a while before stretching.\u003c\/li\u003e\n\u003cli\u003eWith a passata and a buffalo mozzarella.\u003c\/li\u003e\n\u003cli\u003eAs a thick Bari-style focaccia, rustic loaves or ciabattas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eSaccorosso means “red sack” in Italian. The mill was founded in Naples in 1924 by Carmine Caputo; his son Antimo bought the San Giovanni a Teduccio mill in 1939, and the third generation runs the company today.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 5 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct name:\u003c\/strong\u003e type 00 flour\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":49970103255389,"sku":"8014601025234","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/FarineSaccorossotipo_00_Caputo5kgfaceavant.webp?v=1752660244"},{"product_id":"farine-pizza-type-0-biga-molino-spadoni-5kg","title":"Molino Spadoni Type 0 Pizza Flour – Special Biga (5 kg)","description":"\u003ch2\u003eA flour made for biga and long fermentations\u003c\/h2\u003e\n\u003cp\u003eA direct rise gives a decent dough, but flat in flavour. This Type 0 is made for long fermentations, biga included: the dough stays supple and extensible, holds the bubbles and gives an open-crumbed cornicione, the puffed rim of Neapolitan pizza. The 5 kg bag keeps up with your regular batches.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: an airy, almost cottony crumb, under a crust that snaps cleanly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: milky, slightly tangy notes of fermented wheat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: a round, discreet acidity, an aftertaste of toasted wheat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBiga: prepare a firm pre-dough with little yeast, let it mature, then add the water, the salt and a drizzle of olive oil.\u003c\/li\u003e\n\u003cli\u003eThin, crisp Roman pizza, or Neapolitan with a generous rim, with a tomato passata and a mozzarella di bufala.\u003c\/li\u003e\n\u003cli\u003eGenoese focaccia, olive oil and coarse salt on top.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eMolino Spadoni is based in Coccolia, in the municipality of Ravenna, in Emilia-Romagna. Since 1921, three generations of the Spadoni family have succeeded one another there: Livio, Libero, then Leonardo. The historic Coccolia mill dates back to 1445.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 5 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eName:\u003c\/strong\u003e type 0 soft wheat flour, XLL (Extra Lunghe Lievitazioni) professional range, up to W 400\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngrédients :\u003c\/strong\u003e farine de \u003cstrong\u003eblé\u003c\/strong\u003e tendre type « 0 »\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergènes :\u003c\/strong\u003e \u003cstrong\u003eblé\u003c\/strong\u003e (gluten) ; peut contenir \u003cstrong\u003esoja\u003c\/strong\u003e, \u003cstrong\u003emoutarde\u003c\/strong\u003e, \u003cstrong\u003elupin\u003c\/strong\u003e, \u003cstrong\u003elait\u003c\/strong\u003e, \u003cstrong\u003esésame\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a cool, dry place\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Molino Spadoni","offers":[{"title":"Default Title","offer_id":50760133607773,"sku":"EG-MOLI-FARINE-5KG","price":13.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/FARINAPROFESSIONALEXLLEXTRALUNGHELIEVITAZIONIMOLINOSPADONI5kgfaceavant.webp?v=1752659856"},{"product_id":"farine-caputo-nuvola-type0-1kg","title":"Caputo Nuvola Flour – Type 0 (1 kg)","description":"\u003ch2\u003eA puffed, open-crumbed pizza rim, light as a cloud\u003c\/h2\u003e\n\u003cp\u003eHave you ever bitten into a pizza rim so airy it seemed empty? That is what the Nuvola aims for, “cloud” in Italian. This type 0 flour handles very hydrated doughs and long cold fermentations, without collapsing or sticking.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: a silky, elastic dough, a rim crisp outside and airy inside.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: gentle wheat, discreet, almost powdery.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: a round crumb, a tangy hint of long fermentation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWell hydrated dough, rested in the refrigerator, stretched by hand to keep the air pockets.\u003c\/li\u003e\n\u003cli\u003eWith San Marzano tomato, fior di latte or buffalo mozzarella, and fresh basil.\u003c\/li\u003e\n\u003cli\u003eAs a thick focaccia: olive oil, fleur de sel and rosemary.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eThe Caputo family's mill has been working in Naples since 1924, in San Giovanni a Teduccio, and has a second mill in Campobasso. In the Italian classification, type 0 is slightly less refined than 00.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 1 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eName:\u003c\/strong\u003e type 0 flour\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":52502328934749,"sku":"8014601052452","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/NuvolaCaputo1kgfaceavant.webp?v=1752659542"},{"product_id":"farine-tipo-00-pizza-napolitaine-1kg-molino-dalla-giovanna","title":"Molino Dallagiovanna Tipo 00 Flour – Neapolitan Pizza (1 kg)","description":"\u003ch2\u003ePuffed, open-crumbed rims for your homemade pizza\u003c\/h2\u003e\n\u003cp\u003eDoes your dough tear, or come out of the oven like a flat bread? This Tipo 00 is designed for Neapolitan pizza: the dough stretches without resisting, and in the oven the rims puff up, golden and open-crumbed. Keep the same bag from one batch to the next, and your hydration stays steady.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: an open crumb, crisp on the surface and tender in the centre.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: warm wheat, slightly herbaceous and milky.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: a thin crust that stays supple under the tooth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNeapolitan pizza: a long maturation in the refrigerator, then the dough stretched by hand, never with a rolling pin.\u003c\/li\u003e\n\u003cli\u003eThick Genoese focaccia, generously drizzled with olive oil.\u003c\/li\u003e\n\u003cli\u003ePane carasau, the thin, crisp Sardinian bread, for your aperitifs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eMolino Dallagiovanna is a family house in Gragnano Trebbiense, in the province of Piacenza, in Emilia-Romagna. It all begins in 1832 with Ernesta, with a grain trade; the first stone mill arrives in 1870, the first roller mill in 1949. The mill washes the grain before milling it and today offers more than 450 flours.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 1 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eName:\u003c\/strong\u003e type 00 soft wheat flour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergènes :\u003c\/strong\u003e \u003cstrong\u003eblé\u003c\/strong\u003e (gluten)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Molino DallaGiovanna","offers":[{"title":"Default Title","offer_id":54258660704605,"sku":"8033772091183","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/farine-ble-tendre-00-napoletana-pizza-1kg.webp?v=1752659267"},{"product_id":"farine-tipo-00-farine-de-ble-tendre-molino-1kg","title":"Molino Dallagiovanna Tipo 00 Flour – Special Fresh Pasta (1 kg)","description":"\u003ch2\u003eTagliatelle that unroll without tearing\u003c\/h2\u003e\n\u003cp\u003eAn all-purpose flour sticks or breaks in the pasta machine as soon as you add the eggs. This finely milled Tipo 00 is designed for fresh pasta: the dough kneads supple and smooth, and the sfoglia, the sheet of pasta, rolls out without cracking.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: silky, slightly firm in the centre, neither sticky nor floury.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: milky, with a taste of fresh wheat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: a thin pasta that takes creamy sauces without drowning them.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTagliatelle with ragù: generally count one whole egg per 100 g of flour.\u003c\/li\u003e\n\u003cli\u003eMaltagliati, irregular pieces of pasta, in a hot vegetable broth.\u003c\/li\u003e\n\u003cli\u003eHomemade lasagne sheets, layered with béchamel and Parmesan.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eThe Dallagiovanna family runs this mill in Gragnano Trebbiense, in the province of Piacenza, in Emilia-Romagna. The story begins in 1832, when Ernesta opens a grain trade; the first stone mill dates from 1870. The mill washes its grain before milling and today exports to more than 60 countries.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 1 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eName:\u003c\/strong\u003e type 00 soft wheat flour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergènes :\u003c\/strong\u003e \u003cstrong\u003eblé\u003c\/strong\u003e (gluten)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Molino DallaGiovanna","offers":[{"title":"Default Title","offer_id":54421316108637,"sku":"8033772090285","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/Farine_Tipo_00_pour_pates_fraiches_1_kg_vue_avant.webp?v=1752659180"},{"product_id":"levure-seche-moulin-dallagiovanna-500g","title":"Molino Dallagiovanna Instant Dry Yeast (500 g)","description":"\u003ch2\u003eA dough that rises well, from focaccia to pizza\u003c\/h2\u003e\n\u003cp\u003eA badly dosed yeast leaves a bitter taste and a tight crumb. This instant dry yeast is mixed directly into the flour, without prior dissolving, and suits long fermentations in the refrigerator. The 500 g bag goes with you through many batches.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: an open, airy crumb, a slightly crisp crust.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: the dough smells of bread from the proof.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: no yeast bitterness, the wheat dominates.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThick Genoese focaccia, with a Tipo 00 flour and a good drizzle of olive oil.\u003c\/li\u003e\n\u003cli\u003eNeapolitan pizza with a slow rise in the refrigerator, for a crust that puffs up.\u003c\/li\u003e\n\u003cli\u003eCiabatta with an open crumb and a thin crust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eMolino Dallagiovanna is a family house in Gragnano Trebbiense, in the province of Piacenza, in Emilia-Romagna. It was founded in 1832 as a grain trade, before opening its first mill in 1870. With more than 450 flours in its catalogue, it completes its range with this dry yeast.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosage:\u003c\/strong\u003e follow the instructions on the packet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Molino DallaGiovanna","offers":[{"title":"Default Title","offer_id":54538051354973,"sku":"8033772095020","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/levure-seche-moulin-dallagiovanna-500g.main_f4efd35e-da45-426b-8bc3-fbf8491bb772.png?v=1782003115"},{"product_id":"il-pomodorino-tomates-cerises-italiennes-en-boite-400g-authentique-saveur-mediterraneenne","title":"Il Pomodorino Sole e Napule Cherry Tomatoes (400 g)","description":"\u003ch2\u003eCherry tomatoes that release their juice in the pan\u003c\/h2\u003e\n\u003cp\u003eCanned cherry tomatoes often disappoint with a bland juice. These have a sweet-tangy juice and a thin skin that gives way in cooking: in a few minutes, they become a sauce for your pasta or your pizza.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: small and round, firm then tender.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: herbaceous and slightly sweet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: sweet-tangy, with a concentrated juice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCrushed in the pan with garlic, basil and olive oil, to coat spaghetti.\u003c\/li\u003e\n\u003cli\u003eOn a pizza, with fior di latte mozzarella and a few basil leaves added when it comes out of the oven.\u003c\/li\u003e\n\u003cli\u003eCrushed raw on a bruschetta, with burrata and a drizzle of olive oil.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eSole 'e Napule means “sun of Naples” in Neapolitan, and Il Pomodorino “the little tomato” in Italian. In southern Italy, canned cherry tomatoes are the base of everyday quick sauces.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 400 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Sole e Napule","offers":[{"title":"Default Title","offer_id":54577023058269,"sku":"8014259753381","price":2.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/Il_Pomodorino_Sole_e_Napule_400g_face_avant.png?v=1752658758"},{"product_id":"farine-complete-caputo-farine-integrale-5kg","title":"Caputo Whole Wheat Flour – Whole Wheat with Germ and Bran (5 kg)","description":"\u003ch2\u003eA country loaf that really smells of wheat\u003c\/h2\u003e\n\u003cp\u003eDo you remember the smell of a country loaf coming out of the oven? This whole wheat flour keeps the wheat germ and bran: a dense crumb with chew, toasted notes, and a bread with flavor.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: grainy when raw, a dense and fibrous crumb.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: herbaceous when milled, toasted and woody when baked.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: round, a hazelnut finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBlended with your usual white flour, for a lighter country loaf.\u003c\/li\u003e\n\u003cli\u003ePure, for a rustic bread sliced thick, with ricotta and a drizzle of olive oil.\u003c\/li\u003e\n\u003cli\u003eIn Roman teglia-style pizza, or with rye flour for homemade crackers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eThe Caputo family mill has been active in Naples since 1924, with a second mill in Campobasso. The company is now run by the third generation of the family.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 5 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDesignation:\u003c\/strong\u003e whole wheat flour, with germ and bran\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":57456572989789,"sku":"8014601045379","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/farine-complete-caputo-farine-integrale-5kg-p1_7d1f7d9c-f4f7-4d6a-9510-92d8886f12fd.png?v=1783779633"},{"product_id":"semoule-pizza-banco-staccapizza-spadoni-1kg","title":"Molino Spadoni Staccapizza Semolina – Special for Pizza (1 kg)","description":"\u003ch2\u003eA fine semolina to slide the pizza in without the dough sticking\u003c\/h2\u003e\n\u003cp\u003eYou stretch your dough, you lift it… and it sticks. The peel slides poorly, the pizza loses its shape. Staccapizza, “unstick-pizza” in Italian, slips under the dough ball: its even grains roll like marbles, and the pizza glides toward the stone without a hitch.\u003c\/p\u003e\n\u003ch3\u003eWhat you will taste\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: granular and even, grains that roll under the dough.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromas\u003c\/strong\u003e: a cereal note, dry and lightly toasted.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: discreet, with a slight crunch if a few grains remain under the crust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSprinkle generously on the peel or the work surface before laying down the stretched dough ball.\u003c\/li\u003e\n\u003cli\u003eOn a preheated pizza stone, so the base does not stick.\u003c\/li\u003e\n\u003cli\u003eWith a strong pizza flour, a tomato sauce and a fior di latte, the cow's milk mozzarella.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eMolino Spadoni is located in Coccolia, in the municipality of Ravenna, in Emilia-Romagna. The Spadoni family has run it since 1921, from Livio to Libero, then Leonardo. The historic Coccolia mill dates back to 1445.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eGood to know\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 1 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in an airtight container, dry, between uses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Molino Spadoni","offers":[{"title":"Default Title","offer_id":57456642687325,"sku":"EG-MOLI-SEMOULE-1KG","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/semoule-pizza-collection-molino-spadoni-1kg-face-avant.webp?v=1745758514"},{"product_id":"pummarolissima-passata-di-pomodoro-100-italienne","title":"Passata di pomodoro Pummarolissima – Tomate 100 % italienne","description":"\u003ch2\u003eUne vraie sauce tomate pour vos pâtes, sans y passer l'après-midi\u003c\/h2\u003e\n\u003cp\u003eAil, huile d'olive, passata, et le dîner est lancé. Cette passata 100 % italienne a une texture veloutée, ni aqueuse ni épaisse comme un concentré, et un goût de tomate mûre qui suffit à faire une sauce.\u003c\/p\u003e\n\u003ch3\u003eCe que vous allez goûter\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e : veloutée et dense, elle nappe la cuillère.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArômes\u003c\/strong\u003e : tomate mûre, une note herbacée.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGoût\u003c\/strong\u003e : rond, acidulé juste ce qu'il faut, avec une douceur fruitée.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eComment l'utiliser\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eEn sauce express : ail doré dans l'huile d'olive, la passata, puis laissez réduire avant d'y jeter les pâtes.\u003c\/li\u003e\n\u003cli\u003eCrue sur une pâte à pizza, avec mozzarella et basilic.\u003c\/li\u003e\n\u003cli\u003eEn base de ragù, versée sur le soffritto et la viande, puis mijotée longuement à feu doux.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eD'où ça vient\u003c\/h3\u003e\n\u003cp\u003eLa passata di pomodoro est une purée de tomates passée au tamis, sans peau ni pépins, base de la cuisine italienne de tous les jours. Pummarolissima la présente comme 100 % italienne ; son nom joue sur « pummarola », la sauce tomate en napolitain.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eBon à savoir\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eDénomination :\u003c\/strong\u003e passata di pomodoro, purée de tomates\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCuisson :\u003c\/strong\u003e à réchauffer ou à mijoter selon votre recette\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Pummarolissima","offers":[{"title":"Default Title","offer_id":63904682148189,"sku":"EG-PUMM-PASSATA","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/pummarolissima-passata-di-pomodoro-100-italienne.main.png?v=1781827910"},{"product_id":"passata-reale-sole-e-napule-tomate-italienne","title":"Passata Reale Sole e Napule – Tomate Italienne","description":"\u003ch2\u003eUne passata de tomate prête pour vos sauces du soir\u003c\/h2\u003e\n\u003cp\u003eVous voulez une sauce tomate en quelques minutes, sans ouvrir trois boîtes ni ajouter de concentré ? Cette passata de tomates italiennes, veloutée et douce, sert de base à vos pâtes, à votre pizza ou à votre ragù.\u003c\/p\u003e\n\u003ch3\u003eCe que vous allez goûter\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e : veloutée et finement tamisée, elle nappe la cuillère.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArômes\u003c\/strong\u003e : herbacés, une odeur de tomate mûre à l'ouverture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGoût\u003c\/strong\u003e : rond, une acidité dosée qui laisse place à la douceur du fruit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eComment l'utiliser\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSpaghetti à la tomate : une gousse d'ail revenue dans l'huile d'olive, la passata, puis une feuille de basilic.\u003c\/li\u003e\n\u003cli\u003eEn base de pizza maison, étalée directement sur la pâte.\u003c\/li\u003e\n\u003cli\u003ePour lancer un ragù, sur la viande revenue avec un trait de vin rouge.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eD'où ça vient\u003c\/h3\u003e\n\u003cp\u003eSole 'e Napule signifie « soleil de Naples » en napolitain : la marque vient de Campanie. Sa passata est conditionnée en verre ambré, qui protège la tomate de la lumière.\u003c\/p\u003e\n\u003cdiv class=\"eg-bon-a-savoir\" style=\"background:#F7F6F3;border:1px solid #e8e4dc;border-radius:4px;padding:14px 18px;margin-top:18px\"\u003e\n\u003cp style=\"margin:0 0 6px\"\u003e\u003cstrong\u003eBon à savoir\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"margin:0\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergènes :\u003c\/strong\u003e aucun allergène déclaré\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Sole 'e Napule","offers":[{"title":"Default Title","offer_id":63904702923101,"sku":"EG-SOLE-PASSATA","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/files\/passata-reale-sole-e-napule-tomate-italienne.main.png?v=1781827914"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3853\/1517\/collections\/FarineSaccorossotipo_00_Caputo5kgfaceavant.webp?v=1774685185","url":"https:\/\/easygusto.fr\/en\/collections\/the-pizzaiolos-corner-pro-ingredients-for-neapolitan-pizza.oembed?page=2","provider":"EasyGusto","version":"1.0","type":"link"}