For this type of dough, the “Whole Flour” from Farine Varvello & Co is used. It is a flour which, despite having the appearance of a traditional white flour, is a source of fiber (soluble), 3.2g/100g and is free of lignin and cellulose; contains polyphenols and ferulic acid (antioxidants) with a bioavailability 10% higher than that of wholemeal bread and 30% higher than type "00" bread. This is because research has indicated a natural process, which recovers the noble parts of the cereal, enriches the flour with soluble fibers and antioxidants and reduces the glycemic peak. The bran and the germ are naturally decomposed in water by eliminating the oily fractions and the cellulose (a polymer that our body cannot digest), thus obtaining a liquid extract of soluble fibers (Arabinoxylans) and antioxidants (Ferulic Acid) which freeze-drying are reduced to a completely bioavailable powder. This means that the bran used for the preparation of this flour has a bioavailability of soluble fiber 20% higher than a traditional bran and is completely devoid of the woody fraction which gives the product a bitter taste, discomfort when chewing and in many cases colon irritants. Type “0” soft wheat flour, yeast, water, salt, oil. May contain traces of soy.
The mix of flours with which this type of dough is made (wheat, soy, rice and sourdough) combined with the high degree of hydration and a different processing from normal pizza, allows this product to be unique in its kind under the point of in terms of quality and digestibility. A peculiarity of the success of this product is precisely the use of rice flour which is fundamental in the production process, because it has the task of "fixing" the water present in the dough during cooking and the final consistency of the finished product will be crunchy on the outside. and soft inside. Characteristics: Long leavenings (from 24 hours onwards); High hydration of the doughs (80%); Less caloric flour mix than a normal pizza flour; Use of soy flour; Use of dried sourdough; Low use of oil. Type “0” wheat flour, wholemeal flour, rice flour, soy flour, dried sourdough, yeast, water, salt, oil.
The flours used for this type of dough come from Molino Grassi and belong to the organic line. The nutritional values of: rye, rich in lysine, which gives muscle tissue more resistance to fatigue are added to the soft wheat barley, rich in beta-glucans, which help reduce cholesterol and glucose rice, rich in highly digestible carbohydrates oats, rich in fibers that reduce the glycemic rate Thanks to the use of natural yeast, we are able to obtain a product: with greater digestibility, we reduce the glycemic index, we have the degradation of phytates (which is considered an anti-nutritional factor present in flour) , a greater availability of bioactive compounds (determines an increase in compounds with antioxidant and antihypertensive activity) and rebalances the intestinal microbiota because natural yeast produces prebiotic substances that benefit the microorganisms present in the digestive tract. Type “1” organic soft wheat flour, multigrain wholemeal flour (wheat, rye, barley, rice, oats), yeast, sourdough starter, water, salt, oil. May contain traces of soy.
5% alcohol - clear helles. Italian artisanal light beer, inspired by German beer, has pleasantly herbaceous aromas and a slightly honeyed flavour. Its softness and roundness are surprising in the mouth with a bitter finish and acidity balanced by the sweetness of the malt.
5% alcohol - clear white. Italian craft beer, the Blanche side of Otus of a style born in Belgium, characterized by wheat that gives fullness and a sour note while spices give floral, citrus and fruity notes. Despite the aromatic complexity, the resulting beer is refreshing and very easy to drink.
5.5% alcohol - red red ale. Italian artisanal red beer with pleasantly malty aromas and a slightly caramelized flavour. Its softness and roundness are surprising in the mouth, difficult to obtain in these types of beer with a moderate alcohol content. Aromatically it is very fine and pleasant with hints of malt and caramel.
Unfiltered red beer - 6.5% Vol. The red par excellence, with hints of liquorice in the aftertaste and a characteristic aroma of toasted malt, spices and ripe plum
5% alcohol - helles lager. Clear straw-colored beer. The foam is white, fine and compact, excellent for adhesion and persistence. On the nose, the fragrant herbaceous note given by the hops gives way to a malty character, marked by notes of crackers and white bread crumbs. Lively and sustained carbonation, medium-structured body. The hop content in the final bitterness is reduced for a fresh drink.
5.9% alcohol - special bitter. Clear amber in color with compact and fine ivory-coloured foam with good persistence and adhesion. Malty impact at first smell with memories of McVities biscuit and toffee. The hoppy component is expressed with a pinch of orange peel which integrates well with the aromas of the malts. Medium intensity carbonation, followed by a cereal note on the mid-palate. Body of medium structure. The earthy bitter finish is intense and long
5.9% alcohol - Bavarian marzen. Amber color with coppery reflections, slightly opalescent, the ivory foam is compact and fine, with good persistence and adherence. On the nose, biscuit and toasted shortbread typical of Monaco malt emerge in evidence, with notes of hazelnut and chestnut honey. Lively and sustained carbonation. The body is of medium structure, the sweet cookie component of the malt is present on the palate.
4.5% alcohol - witbier. Straw yellow color and candid foam, compact and fine with excellent persistence. Delicate bouquet of acacia and orange blossom on the nose. A citrus note of orange peel follows which, reinforced by coriander, gives a sensation of orange blossom. Round body with a predominantly sweet taste balanced by the citrus fragrance of orange peel and the spicy one. Lively carbonation, the attack is sweet and malty, well balanced.
4.8% alcohol - session ipa. Straw yellow color and candid, compact and fine foam. Definitely very good in adherence and persistence. Bouquet based on the fragrance of hops: citrus in the first place, with bergamot and mandarin peel. Followed by a tropical touch of guava and papaya. Subtle and lively carbonation. The very lean and dry malty base acts as a backbone to leave the role of absolute protagonist to the aroma of the hops. Lean and dry body
6.5% alcohol - foreign extra stout. Ebony color with mahogany and ruby reflections, compact and fine cappuccino foam with excellent persistence and good adherence. On the nose there are hints of coffee and black licorice; fermentative hints of violet and black cherry also emerge. The carbonation is medium and the body has a good structure; on the mid-palate the roasts leave hints of cappuccino while in the bitter finish there is a return of cocoa and coffee, with a robust load of licorice.
6.7% alcohol - dandelion and grains. Light golden color, candid foam with medium grain and moderate persistence. On the nose it has a first hint of wild herbs followed by a floral hint of acacia, with a strong cereal character. Subtle, lively carbonation and medium structured body. The opening sip is decidedly sweet, with a hint of barley candy, ripe medlars, pear and quince jam. On the mid-palate the softness of the wheat is contrasted by the classic rustic scratch of the rye.
4.5% alcohol - iga. Straw-coloured, it is crowned by a very fine, candid, compact and persistent foam. The nose has a refreshing bouquet marked by berry fruits: gooseberries, blackcurrants and elderberries. Dry and clean finish, with a moderate bitterness tinged with cedar, bergamot, together with a warmer presence of white grapes. Very subtle but perceptible carbonation, slim and flowing body
5% alcohol - gluten free blonde. Straw yellow and clear, the candid foam is fine and compact. The nose perceives a fragrant herbaceous note and white flowers. The carbonation is lively and sustained, the body of medium structure. The hop content in the final bitterness is reduced for fresh drinking.
5.1% alcohol - clear keller. Unfiltered Italian craft beer inspired by German kellebier. A so-called rustic beer, because it is unfiltered and aged in cold cellars, hence the term Keller. Brewed with Pils malt grown near the brewery. The well-known sweet grains and honey of the Pils malt blend with the herbaceous and spicy ones of the hops.
5% alcohol - Blonde Ale. Italian craft beer, high fermentation, pure malt. Intense yellow colour, sweet aroma of malt and fruity notes. Soft and elegant on the palate, fruity esters and a clean finish
6% alcohol - Amber Ale. Italian craft beer, high fermentation, pure malt. Intense amber color and toasted malt aroma. Soft and elegant taste with a clean balanced finish.
6.5% alcohol - Bock. Italian craft beer, low fermentation, pure malt. Dark red colour, abundant, creamy and compact foam with aroma of toasted malt and crusty bread. Intense and malty taste, not perceptible bitterness
5% alcohol - gluten-free clear helles. Helles Italian craft beer, unsold bread is also used and a particular yeast capable of "consuming" almost all the gluten is used. With a slightly honeyed flavor with fruity notes, soft and rounded. Velvety finish and acidity balanced by the sweetness of the malt, oats and bread