Frießinger Mühle

PIZZA NAPOLETANA LA VERACE

The pizza flour (Wvalue 310) - certified with a registered trademark by the AVPN* - is the secret to creating an authentic Neapolitan original pizza. It requires very little yeast for dough preparation (direct method). Despite the short dough fermentation time (12-24 hours) without refrigeration, the Napolenata La Verace pizza is still light and airy. Selected ingredients and pizza bakers and ovens certified by the AVPN* ensure the unmistakable taste of genuine Pizza Napoletana!

PIZZA NAPOLETANA LA VERACE

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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
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