Pizza and flatbread two leavening for a unique pizza flagship product, uniqueness of taste, fragrance and digestibility. Created following two leavevings: the first one with mother yeast, on the day before baking,the second one by making it leavening 4 to 5 hours, after cutting the dough into “balls”.the pizza is finally put in the oven on the wood shovel for baking.
To ensure the entire production chain “from farm to table” and to enhance the tradition of our Tuscan territory, we cultivate our WHEAT with the care and passion that distinguishes us, in MENCHETTI’s FARM (currently in organic conversion).
It was early 2000’s when a meeting between Uncle Luke and Peter Pagliuca (then director of the Consorzio Agrario di Siena was all), when everything started, in close collaboration with Professor Stephen Benedettelli (Department of Science and Environment of food and agriculture productions ‘University of Florence).
The Verna wheat is an ancient variety. We cultivate it in our farm, in our fields. It is then stone ground, because this grinding at low speed keeps the wheat germ in the finished product and preserve a large amount of vitamins and minerals. It is rich in natural fibers.
Vendor Biography