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LANAPOLETANA2.0 PLUS MOLINO DALLAGIOVANNA G.R.V. SRL
Hall 06 - Booth B 042
From the Laboratories of Molino Dallagiovanna comes laNapoletana 2.0 PLUS, the new Neapolitan pizza flour TYPE 0, perfect for even tastier doughs and yields super airy and dotted crust.
New blends for new frontiers of pizza with LaNapoletana 2.0 PLUS, also ideal for direct dough method in a single mass , to guarantee even more volume and development to your crust!
New blends for new frontiers of pizza with LaNapoletana 2.0 PLUS, also ideal for direct dough method in a single mass , to guarantee even more volume and development to your crust!
Exhibitor's contacts
MOLINO DALLAGIOVANNA G.R.V. SRL
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LOCALITÀ PILASTRO 2 - 29010 GRAGNANO TREBBIENSE - (PC) - ITALY
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Exhibitors' Position
Hall 06 - Booth B 042
