As if to say that the recipes may be similar, but the results completely different, if they are the expression of a personal way of understanding the product and presenting it for consumption.

As a company, we have always been convinced that diversity in pizzerias is better for the consumer market and for the pizzaioli than product standardisation. And so in 2006 we created the first stone-ground Italian flour for artisanal pizza, at a time when pizzaioli used an ordinary '00' type flours that they roughly distinguished into 'strong' and 'weak'.

Today, this flour is called Petra 3HP and is the evolution matured with the experience of these almost 20 years, a flour appreciated by the best pizzaioli for its unmistakable taste, its inimitably consistent performance and for its ability to make the most of the yeast.

These are the two most important identifying traits of a flour that makes you 'sleep soundly' and leaves room for the creativity required to face this particular market moment. A theme, the latter, developed at length at PizzaUp together with well-known experts from the socio-economic world. Info www.pizzaup.it.


Piero Gabrieli
source: https://www.identitagolose.it/ermes/newsletter/?id=683

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