• Type 0 soft wheat
  W 310
  P/L 0.60
  Proteins 12.5%
  Humidity <15

• Type 0 flour is a bit less refined than type 00, use about 70% of the grain.

• A new AVPN-approved flour has been launched by Dallagiovanna that is sure to impress our pizzaiolos - the Napoletana 2.0.

• The AVPN (Verace Pizza Napoletana Association - founded to preserve the true Neapolitan pizza) recently approved this single 0 flour. It’s premium, less processed, and has been found to be more aromatic and more easily digestible than your typical 00 flours.

• Perfect for a golden, developed thick crust, a soft, elastic and pliable dough.

 Dallagiovanna La Napoletana 2.0 Flour is also available to purchase from us in 10kg Bags.

About Molino Dallagiovanna

Molino Dalla Giovanna was established in 1832, and has been a family business for six generations. It is located in Piacenza, the heart of Pianura Padana, the only location in Italy where soft wheat is grown.

Nowadays, Molino Dallagiovanna is one of the best producers in Italy of high quality flour for professional use. Joining the highest level of research and production technology, with the passion and expertise for original, Italian food excellence.

Molino Dallagiovanna is the only mill in Italy that wash all of their grains before milling. This unique process is what makes this flour so special.

Pierluigi Dallagiovanna, is personally responsible for the selection of the grains. Everything about their flour is special. Dallagiovanna’s intuition in choosing the most suitable grains, their methods of analysis and research, and their combination of traditional processes and avant-garde machinery guarantees an outstanding finished product.