Our selection
Discover our selection of products and accessories to turn your kitchen into a real baking workshop.
Our selection
Discover our selection of products and accessories to turn your kitchen into a real baking workshop.
-
San Marzano tomato from the Sarnese-Nocerino POD
€3,60 -
Ideale per pizza soft wheat type 0 W270
€1,99 -
Primitiva type 1 soft wheat flour W300
€2,50 -
Yellow tomato passata from the Sele plain
€2,70 -
4,3 liter Gastronorm GN 1/4 polypropylene container
€9,90 -
BOX NAPOLI – Back to Pizza
€33,90
DISCOUNTED SHIPPING -
BOX MILANO – Back to Pizza
€33,90
DISCOUNTED SHIPPING -
Ian Spampatti professional flour type 0 W390
€31,90 -
BOX GENOVA – Back to Pizza
€33,90
DISCOUNTED SHIPPING -
BOX ROMA – Back to Pizza
€35,20
DISCOUNTED SHIPPING -
Flexible scraper made of technopolymer
€14,50 -
Pizza dough box with lid for pizza dough 30×40.
€14,90 -
Dosing spoon for neapolitan pizza – 100g
€4,50 -
Inclined pizza scissors in stainless steel and titanium
€11,90 -
Sun-dried tomatoes in oil from Campania
€4,50 -
Blue rectangular steel pan with double diagonal 30×20
€16,50 -
Organic spelt flour type “0”
€4,60 -
Blue steel Detroit style pizza pan 25×20
€18,90 -
Crystallized diastatic barley malt extract
€8,50 -
Pizza wheel cutter with removable and sharpenable blade.
€11,00 -
Roman-style pizza peel
€26,90
What our customers say
With great pleasure and interest I received the "orange casket". And I really thank you for it.
In my opinion, everything is very interesting and forward-thinking. It should be advertised greatly. I say this with complete sincerity, not just because you mentioned my small contribution, but because it truly is a brilliant idea.
Really well done
Monday night pizzas. 65% hydrated dough.
In the first pizza, I used a porcini cream as a base, fior di latte, grilled champignon mushrooms purchased from the store, cardoncelli mushrooms also purchased from the store, and finished with Pecorino Fiorino upon exiting.
I also had the pleasure of trying the San Marzano peeled tomatoes and the yellow cherry tomatoes along with anchovies.
[box MILANO]
Che dire.. solo una cosa...fantastica😁😁😁 Grazie Rudy Giannotte 🍻🍻
Non è stato facile... molto di più😍😍😍 e per me al gusto il risultato è stato fantastico😍😍
Thanks for the inspiration for the fall slice.
I didn't believe it until the end. Very strange dough, I don't even make bread with so little water, but I trusted.
Crazy stuff, a cloud.
And the pan!!! I regret not taking 2 of them!
Bless the aluminized pan, perfect heat distribution.
With great pleasure and interest I received the "orange casket". And I really thank you for it.
In my opinion, everything is very interesting and forward-thinking. It should be advertised greatly. I say this with complete sincerity, not just because you mentioned my small contribution, but because it truly is a brilliant idea.
Really well done
Monday night pizzas. 65% hydrated dough.
In the first pizza, I used a porcini cream as a base, fior di latte, grilled champignon mushrooms purchased from the store, cardoncelli mushrooms also purchased from the store, and finished with Pecorino Fiorino upon exiting.
I also had the pleasure of trying the San Marzano peeled tomatoes and the yellow cherry tomatoes along with anchovies.
[box MILANO]
Che dire.. solo una cosa...fantastica😁😁😁 Grazie Rudy Giannotte 🍻🍻
Non è stato facile... molto di più😍😍😍 e per me al gusto il risultato è stato fantastico😍😍
Thanks for the inspiration for the fall slice.
I didn't believe it until the end. Very strange dough, I don't even make bread with so little water, but I trusted.
Crazy stuff, a cloud.
And the pan!!! I regret not taking 2 of them!
Bless the aluminized pan, perfect heat distribution.
With great pleasure and interest I received the "orange casket". And I really thank you for it.
In my opinion, everything is very interesting and forward-thinking. It should be advertised greatly. I say this with complete sincerity, not just because you mentioned my small contribution, but because it truly is a brilliant idea.
Really well done
Monday night pizzas. 65% hydrated dough.
In the first pizza, I used a porcini cream as a base, fior di latte, grilled champignon mushrooms purchased from the store, cardoncelli mushrooms also purchased from the store, and finished with Pecorino Fiorino upon exiting.
I also had the pleasure of trying the San Marzano peeled tomatoes and the yellow cherry tomatoes along with anchovies.
[box MILANO]
Che dire.. solo una cosa...fantastica😁😁😁 Grazie Rudy Giannotte 🍻🍻
Non è stato facile... molto di più😍😍😍 e per me al gusto il risultato è stato fantastico😍😍
Thanks for the inspiration for the fall slice.
I didn't believe it until the end. Very strange dough, I don't even make bread with so little water, but I trusted.
Crazy stuff, a cloud.
And the pan!!! I regret not taking 2 of them!
Bless the aluminized pan, perfect heat distribution.
