Fiore di Napoli

At the end of the 17th century, the flour was produced in stone mills and, thereafter, it was sieved by the Neapolitan pizza masters to remove the impurities from the ancient grinding; thus it was obtained the flower of the flour (fiore della farina), which was used to make pizza dough.

 

Inspired by this idea, the Master pizza maker Eduardo Ore, ambassador of Neapolitan pizza and high quality food in the world, created and signed "Fiore di Napoli", the Neapolitan pizza soft wheat flour: a product created to meet specific needs linked to the production of brick oven and deep-fried Neapolitan pizzas.

 

The first step was a careful selection of very high quality grains, studied and balanced by the Master of flour Eduardo Ore. He used a diagram of 24 milling steps, unique and exclusive, like that of Molino Colombo, which guarantees, with its gentle and slow grinding, the maximum enhancement of the grain technological, biological and aromacological characteristics, preserving starches, proteins and the aromatic bouquet of the endosperm, the heart of the grain.
Thus, it was obtained a flexible flour having a specific ratio between strength, extensibility, tenacity, elasticity and protein content, which gives the dough a silky effect, an incredible workability as well as a peculiar aroma present in every processing phase, from the ingredients mixing to the cooked product.

Fiore di Napoli is the Neapolitan pizza flour par excellence capable of enhancing the dough, both for the old Neapolitan kneading technique indicated in the EU Commission Regulation n. 97/2010 of TSG Neapolitan pizza disciplinary and for the modern methods that call for high protein quality and absorption ability flours. 

Fiore di Napoli celebrates the Art of Neapolitan pizzaiuoli that became Unesco heritage, an Italian excellence with Neapolitan heart.