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LANAPOLETANA 2.0 PLUS MOLINO DALLAGIOVANNA G.R.V. SRL

Hall 06 - Booth B 046

Also approved by AVPN (Neapolitan Verace Pizza Assosiation), from the Molino Dallagiovanna Laboratories comes laNapoletana 2.0 Plus, the new Type 0 flour for neapolitan Style Pizza perfect for even tastier doughs, yields super airy and dotted crust

Exhibitor's contacts

MOLINO DALLAGIOVANNA G.R.V. SRL
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Address

LOCALITÀ PILASTRO 2 - 29121 PIACENZA - (PC) - ITALY

Phone

+390523787155

E-mail

commerciale@dallagiovanna.it

Web

http://www.dallagiovanna.it

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FLAVORS & INGREDIENTS

Product categories

Breakfast Cereals Breakfast Cereals Muesli Common Wheat Flour Durum Wheat Flours Egg Pasta for baking Ethnic Specialities Filled Pasta Flours Mixtures of Flour and Specialities (potato starch, corn starch) Long Egg Pasta Long Semolina Pasta (spaghetti, bucatini, tagliatelle) Other Flours Other Pastas Parboiled Rice Parboiled PASTA, RICE, ETHNIC PRODUCTS, CEREALS AND FLOURS Short Egg Pasta Short Semolina Pasta (penne, maccheroni, rigatoni, fusilli, farfalle) Speciality Semolina Pasta (radiatori, conchiglie, paccheri, orecchiette) White Rice Wholemeal Semolina Pasta

Exhibitors' Position

Hall 06 - Booth B 046

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