The preciousness of our raw ingredients
CEREALS AND LEGUMES MADE OF ITALY
Wheat, soy, rice, beetroot, curcuma, chickpeas, peas and spelled. All our flours derive from the milling of cereals and legumes grown in Italy, especially in the Sabina area, by highly selected companies that provides raw ingredients with traditional methods, free from GMOs, pesticides, preservatives and additives.
Only sourdough and brewer's yeast. In small quantities for a long and slow leavening at a cool temperature. Crucial for a light, honeycombed, crunchy outside and soft inside base. The long leavening and maturation process, is one of the reasons (along with the 75%-80% of water and the mix of flours) that makes Pinsa lighter, less fat and more digestible than pizza. And it’s a key element to obtain an high quality, airy and bubbly Pinsa.
SABINA DOP EXTRA VIRGIN OIL
This oil has very ancient origins and is produced locally using a range of different local olives. Golden yellow in color and with green reflections, this oil has an aromatic taste with a maximum level of acidity of 60%. So you get the best certified Sabina DOP extra virgin olive oil, according to the high quality and the process and transformation of the product.
We only use spring waters, 100% pure, for our recipes. Waters that flow in an area between the bank of the Tiber and Sabine mountains, renowned since ancient times for its beneficial properties. Where Roman emperors Tito and Vespasiano built their summer homes to enjoy thermal baths in sulfurous waters for their healthy properties.