Leafing through the Register of Suppliers: Molino San Felice

Even the historical Molino San Felice joined the Register of Suppliers selected by the True Neapolitan Pizza association. Let‚€™s discover the secrets of the art of milling from the ones who have been handing it down with care and passion for 4 generations.

The Molino San Felice joined the Register of Suppliers selected by the True Neapolitan Pizza Association. The company born in Campania has been handing down for four generations the ancient art of milling, producing special flours for pizza, bread and cakes.
The history of the Molino San Felice, run by Ambrosio and Ragosta families, dates back to the late nineteenth century, in the municipality of San Giuseppe Vesuviano, home of the factory until the sixties, when everything was moved to Cimitile, center of the agro Nolano, famous for its early Christian basilicas, whose patron saint is San Felice that gives the company its name, it was the first Italian company to embrace the product quality certification.
With three different types of flour composed by only 100% of soft wheat, The Molino meets the demands of pizza makers, starting from "Verace", the first flour created by Molino San Felice, which is useful to make the "true Neapolitan pizza." Certified since 2001 in accordance with UNI 10971, it is a balanced flour of type 00, obtained from a mixture of European grains, enriched with selected Italian grain. The type "STG"is instead the first flour certified as complying with the characteristics specified in EU Regulation 97/2010 for the production of "the Neapolitan pizza STG." It is proposed as a high rate protein flour obtained from a mixture of the best Italian and north Americans wheat grains. Using this flour pizza makers will be able to obtain the certification for the pizzeria in accordance to the Regulations. The third and last type is the "Gold", created specifically for the masters of Neapolitan pizza composed by the classic version, certified STG but enhanced by a process which benefits from a higher protein content and gluten, as well as rising and longer times of preservation, everything to offer to aficionados a Neapolitan pizza absolutely delicious and unique. www.molinosanfelice.com
Tuesday 13 November 2012

AVPN Approved Suppliers


 Del Prete Legnami
Forno Santo
Solania
Valoriani
Denti Flours
Authentico
Marra Forni
Caputo
Meking
Latteria Sorrentina
Agugiaro - 5 Stagioni
Il Faggetto SITTA
Ciao Pomodoro
Perteghella
Grassi
Esmach
Mecnosud
Ponticorvo
Molino Iaquone
Euroiovine
Cosma
Inpact
Manna Forni
Gerardo Di Nola
Molini Bongiovanni
Spigadoro
La Fiammante
Molino Piantoni
Pasini
Dalla Giovanna
Olitalia
Di Vicino Forni
Cirio
Marana Forni
MIRA SUD
Molino Quaglia
Polselli
Gargiulo
Pizzastyle
Gimetal
Ferrara Forni
Cediform
Acunto Ovens
La Valle
 
 
  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
© Copyright 2020 Associazione Verace Pizza Napoletana | All rights reserved
Registered Office: Associazione Verace Pizza Napoletana, Via Capodimonte 19a, 80131 Napoli, Italia - C.F./P.IVA: 07801000634
Organizational headquarters and training school: Via Capodimonte 19a, 80131 Napoli, Italia
Privacy Policy - Cookies Policy
Site protected by reCAPTCHA: Privacy - Terms