-
5 STAGIONI INSTANT BREWERS YEAST
GROCERY, FLOUR, RICE & GRAIN, RICE, GRAINS & FLOURActive Instant dry yeast, specifically produced for pizza dough. The yeast is formulated to be added directly into water during the first kneading phase. Ingredients: Natural Yeast (Saccharomyces cerevisiae) and food emulsifier E-491 Dosage: "Le 5 Stagioni" instant yeast must be used in small quantities reduced by 50% compared to fresh yeast. -
5 STAGIONI PINSA FLOUR
FOOD SERVICE, RICEA mix developed to facilitate the production of pizza dough “in pala alla romana”. This special mix is particularly suitable for processing direct and indirect doughs and guarantees extreme lightness and digestibility. With Ciabatta Romana, the dough develops a very alveolate crumb crunch and a crispy crust, light on the palate. Its particular composition (which includes Mother Yeast Naturkraft) makes it particularly suitable for doughs requiring long maturations at controlled temperature (refrigerator). -
ANGELO & FRANCO PULCINELLA
MEAT AND CHEESE, FRESH CHEESEWhen Angelo Tartaglia and Franco Russo moved to Los Angeles from Bagnoli Irpino, Italy, they brought with them the skills and knowledge to produce authentic Mozzarella right here in California. -
-
-
-
LA PIZZA MOZZARELLA BASIL
FROZEN, FROZEN PIZZA & PASTAArtisan pizza made with mozzarella, basil and cherry tomatoes. Hand-made in Italy, La Pizza's quality far surpasses the other frozen pizza's at similar price points. -
ROMANO PINSA FLATBREAD
FROZEN, FROZEN PIZZA & PASTAThese fresh, par-baked Pinsa crusts are the easiest and most delicious way to feed your customers. All YOU have to do is add the toppings and put it in the oven.
We Service A Wide Selection Of pizza
-
AGRIMONTANA APRICOTS IN HINGE JAR 6/680G
CONFECTIONS, GROCERY, UncategorizedFirst choice fruit soaked in candying syrups with a penetrating and exquisite taste. -
AGRIMONTANA MARRONS IN HINGE JAR 6/680G
CONFECTIONS, GROCERY, UncategorizedAgrimontana chestnuts come only from selected Italian chestnuts, they are processed in accordance with a procedure so fascinating as simple respecting the natural rhythms of tradition -
-