IAQUONE pizza flour and mix for extra light, high hydration and long fermentation pizza dough for PINSA, Roman Pizza, Contemporanea Verace Pizza Napoletana.
for PIZZA (25), bread, pastry, fresh pasta, batter, gluten free, organic and stone milled.
80 distributors in Italy, 40 abroad,
Wheat selection, Milling and blending are Arts knowledges part of Molino Iaquone 1950 heritage enhanced by scientific R&D to deeper understand and intensify dough Natural Processes for superior taste, lightness, nutritional balance, Quality Consistency.
Mill between Rome and Naples
PIZZA TASTE IN STAND
