30 hours of leavening
to ensure high digestibility
Our high quality pizza and focaccia bases are made with long leavened dough for a total of about 30 hours, using the indirect method (called biga).
Thanks to the long and slow leavening, the starches and proteins present in the flour (complex and difficult to digest elements) are completely transformed into simple sugars and amino acids, in such a way as to be completely digestible, avoiding the sensation of swelling and heaviness in the stomach.
From an organoleptic point of view the indirect method, with its 30 hours of leavening, improves the aroma, the scent and the flavor, while from the nutritional point of view it improves the glycemic response, and the absorption of mineral salts. Moreover, the long leavening, combined with the use of high quality flours, avoid the need of improving products or chemical additives.