the flour for real
Nafavola 320 flour is ideal for making a long-rising Neapolitan pizza… as Naples commands!
When the Neapolitan pizza dough is left to rise for many hours, the right flour makes all the difference.
Because to obtain a good leavening, not just any flour will do. You need a special flour with a high strength… like our Farina Nafavola type 0 flour with strength 320w!
A flour for Neapolitan pizza that goes beyond classic flours.
In addition to ensuring a strength of 320w, it is composed of the best grains… capable of creating a Neapolitan pizza with a developed alveolation, which guarantees an extraordinary explosion of the crust.
Ideal for the preparation of traditional Neapolitan pizza – as well as innovative Neapolitan pizza – our Nafavola 320 flour allows you to create a light and melt-in-your-mouth dough.
Our Flour for Neapolitan pizza Nafavola 320 is recommended for leavening times of 26-72 hours.
What makes our Nafavola 320 flour for Neapolitan pizza unique?
- An exclusive recipe, developed in collaboration with a team of professional technicians
- A formulation with superior organoleptic characteristics
- A knowledge of the raw material derived from almost 150 years of experience in the field
- Because it guarantees meltability, developed alveolation, easy workability and fragrance
- Experienced consultants and technicians ready to support you at all times
- Because it is a tested product suitable for pizza delivery
Do you want to know more about our Special line for pizzerias or about our exclusive Nafavola 320 flour for Neapolitan pizza? Contact us!
Contact us for more information
Via Renazzo, 67 - 44045 Renazzo (Fe)
+39 051 900003 - Fax +39 051 909210
Pivetti PEC (certified email): firstname.lastname@example.org
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