All-purpose plain flour – Classica Le 5 Stagioni

Real Italian pizza

The dough will be beautifully soft, elastic and at the same time crispy after baking. Thanks to the fine grinding and low ash content, the flour ensures lightness of the pizza.

Homemade pasta

Lasagna, ravioli or tagliatelle made with Classica flour have a silky texture and hold their shape well even when cooked. The dough is easy to roll and absorbs sauces perfectly.

Soft yeast bread

From fragrant Christmas cakes to fluffy buns to classic cakes - all-purpose flour behaves stably during rising and gives the dough a lightness that makes the pastries soft and supple even the next day.

Desserts and confectionery specialties

Fine flour gives cakes, biscuits and cake bases a smooth texture and an even crumb. The resulting pastries have an elegant appearance and a pleasantly delicate taste.

Classica all-purpose flour is great on its own, but when combined with other flours, you get doughs with even better properties:

For pizza and long rising

Mix 70% Classica flour with 30% Manitoba strong flour. The dough will be more elastic and will withstand a longer overnight rise.

For homemade pasta

When you add 20% semolina to 80% Classica flour, the pasta will be firmer, with a golden color and a typical Italian texture.

For yeasted bread

For Christmas cakes, buns or cakes, try a ratio of 60% Classico and 40% L'Integrale wholemeal flour. The dough will not only be fluffy, but also more nutritious and aromatic.