List of products by brand èViva la Farina

The flour of well-being

Our flour is produced from 100% Italian very high quality wheat and during the milling phase we do not remove the wheat germ, which remains alive, and we do not add additives of any kind.

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All-purpose Wheat Flour Type "0" with Wheat Germ for Neapolitan Pizza
  • New
Natural Flour

Versatile 240

èViva la Farina
406
Type 0 of medium strength (W 200–240): the flour recognised by the Neapolitan pizza STG specification, multipurpose for bread, cakes and fresh pasta.
€53.00
Strong Flour W320 for Neapolitan Pizza | With Live Wheat Germ from Italy
  • New
Natural Flour

Forte 320

èViva la Farina
411
Tipo 0 di forza alta (W 300–360) per pizza contemporanea, croissant, focacce ad alta idratazione e pani speciali a lievitazione lunga.
€3.50
Dolce 190 | Italian Type 0 Cake Flour with Wheat Germ for Biscuits
  • New
Natural Flour

Dolce 190

èViva la Farina
401
Low-strength type 0 (W 160–190) special for biscuits and shortcrust: sweet, soft, with live wheat germ for crumbly, fragrant doughs.
€3.00
Antica 2000 | Italian Type "0" Flour from Ancient Grains with Wheat Germ
  • New
Natural Flour

Antica 2.000

èViva la Farina
396
Type 0 from an evolutionary blend of about 2.000 ancient soft wheat varieties by Prof. Ceccarelli: alive, fragrant, rich in biodiversity.
€4.90
Type 0 Flour for Pizza with Wheat Germ | Italian Quality for Perfect Doughs
  • New
Natural Flour

Mediterranea Tipo 0

èViva la Farina
416
Farina Tipo 0 per pizza creata con i malati di pizza: con germe di grano vivo, senza pesticidi, 100% italiana.
€18.00
Profumata 290 | Brown/Bread Flour Italian Type 1 Strong for Pizza
  • New
Natural Flour

Profumata 290

èViva la Farina
431
Tipo 1 Forte (W 270–290) per pizza contemporanea ad alta idratazione, pizza in pala e pane a lunga lievitazione.
€18.00
Profumata 240 | Strong Flour/Bread Wheat flour Italian type 1 with wheat germ
  • New
Natural Flour

Profumata 240

èViva la Farina
426
Type 1 (W 210–240) special for bread: fragrant, alive, ideal for direct doughs and medium leavening.
€16.50
Re-milled Semolina of Ancient Durum Wheat Senatore Cappelli | Italian and Healthy
  • New
Natural Flour

Senatore Cappelli

èViva la Farina
451
Semola rimacinata di grano duro antico Senatore Cappelli: la cultivar dei primi del '900, coltivata in Puglia senza glifosato.
€4.90
High-Extraction Flour/Semi-Whole Wheat Flour Italian Type 2 Strong for Pizza
  • New
Natural Flour

Rustica 260

èViva la Farina
441
Strong type 2 (W 240–260) semi-wholemeal: rustic aroma, high hydration, ideal for contemporary pizza and long-leavened bread.
€21.00
Suprema 410 | Strong Type 0 Flour with Wheat Germ for Panettone
  • New
Natural Flour

Suprema 410

èViva la Farina
421
Type 0 of very high strength (W 380–410) for panettoni, pandori, colombe and large leavened products with 48–72 hour maturation.
€20.00
Rustica 210 | Semi-Whole/Strong Flour/Bread Wheat Flour Italian Type 2
  • New
Natural Flour

Rustica 210

èViva la Farina
436
Tipo 2 (W 180–210) semi-integrale per pane rustico e pasticceria secca della tradizione.
€19.00
Whole Wheat-Wholemeal Flour without additives and with Live Wheat Germ
  • New
Natural Flour

Autentica Integrale

èViva la Farina
446
True wholemeal soft wheat flour from an evolutionary mixture of over 2.000 ancient varieties: whole grain, rich in fibre, with live wheat germ.
€4.20
Re-milled Durum Wheat Semolina | Italian Wheat, Live Germ
  • New
Natural Flour

Proteica 14

èViva la Farina
465
Re-milled durum wheat semolina with high protein content (min 14%): the technical base for artisan pasta and tenacious doughs.
€3.90
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