Producer: Fattoria Buca Nuova, Pienza, Tuscany
Region: Tuscany
Cheese type: Cut cheese ewe's milk
Appearance: rind treated with tomatoes
Aroma: neutral
Flavour: hints of sheep's milk
Consistency: rubbery
Maturation: 4 weeks in the refining cell
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Ideal flour for well-hydrated, light and perfectly leavened doughs. Recommended for classic Neapolitan pizza. For which recipes? Even at home it is possible to prepare the real Neapolitan pizza thanks to increasingly high performance ovens and Mulino Caputo's specialised flours for the domestic sector.