Puglia · Dal 1966
Mediterranea Tipo 0
Type 0 Flour with Live Wheat Germ
A 100% natural flour, without additives or processing aids, enriched with untreated live wheat germ — a natural source of vitamins and minerals. Wheat grown in Puglia, traceable to the field, ideal for contemporary pizza, focaccia and long-fermentation…
- Soft wheat ACA 360 grown in Puglia
- Live wheat germ preserved
- Without technological additives
- Water absorption over 65%
- Secure payment
- Protective packaging
- Traceable supply chain
Versatility
Ideal for
Mediterranea is a versatile flour suited to a range of leavened preparations. Its protein structure allows working with both direct and indirect doughs.
The difference
Why choose Mediterranea
Mediterranea was created to offer a balance between technical performance and quality of the raw material.
These characteristics make it possible to obtain extensible, stable and well-hydrated doughs.
Origin of the blend
Ceccarelli evolutionary population and ACA 360 wheat
The main component of Mediterranea is the evolutionary population of about 2,000 varieties of ancient soft wheats developed by professor Salvatore Ceccarelli, geneticist and agronomist who brought the concept of the evolutionary population to Italy: a field cultivated not with a single uniform variety but with thousands of different genetic lines, which adapt naturally to the climate and the territory year after year.
Alongside this is ACA 360 wheat, also grown by Agricola Piano in the Tavoliere delle Puglie with voluntary integrated farming. Its presence in the blend raises the strength to the W 270–290 range and brings the protein content to the guaranteed minimum of 13 g per 100 g on dry matter: a flour able to withstand the technical conditions required by contemporary pizza and artisan leavened products, while keeping the authentic aromas of ancient wheats.
Both wheats are certified non-GMO (EC Reg. 1829/2003 and 1830/2003), grown without synthetic pesticides and without glyphosate, and processed directly by Agricola Piano without intermediaries in the supply chain.
UNESCO heritage — The name Mediterranea: wheat, territory and the Mediterranean Diet. Wheat has been the founding cereal of the Mediterranean diet since antiquity: the Mediterranean basin is the place where wheat developed, spread and diversified into thousands of varieties, building a food culture that UNESCO recognised as Intangible Cultural Heritage of Humanity in 2010.
The same principles that guide the production of this flour — the evolutionary population that preserves the genetic diversity of wheat, cultivation without pesticides in the Tavoliere delle Puglie — are the principles of respect for the territory and biodiversity on which the UNESCO recognition of the Mediterranean Diet is founded.
Who it's for
What Mediterranea is
Mediterranea is a Type 0 flour developed for professional pizza makers, artisan bakers and advanced enthusiasts who seek consistent results without giving up a natural raw material.
The flour makes it possible to work well-hydrated doughs that stay stable over time, easing the management of mixing, fermentation and baking stages.
Technical data
Specifications
A medium-high strength flour suited to medium-long fermentations and well-hydrated doughs.
Comparison
vs standard flours
The result
Results in your doughs
Using Mediterranea you can obtain:
The presence of the wheat germ helps improve the fragrance of the finished product.
How to use it
Practical tips for use
The direct method is the recommended starting point for Mediterranea: it ensures optimal crispness and meltiness and optimises working times. To extract the maximum aromatic profile from the ancient wheats, a short pre-autolysis with about 5% wholemeal flour intensifies the aromas without compromising the structure. The W 270–290 strength also handles indirect methods well — biga and poolish — for even more complex aromatic profiles.
Recommended guidelines
Direct and indirect methods, seasonal management of yeast and salt, baking in electric, wood-fired or gas ovens or deep-frying: Mediterranea adapts to all artisan preparations.
100 g
Nutritional values
Controls
Food safety
Mediterranea flour undergoes laboratory checks to verify compliance with legal limits.
Warnings
Allergens
Contains cereals containing gluten (wheat). Possible cross-contamination: soy, molluscs and mustard.
Available formats
Frequently asked questions
FAQ — Mediterranea
What kind of flour is Agricola Piano's Mediterranea?
Mediterranea is a soft wheat Type 0 flour W 270–290 with minimum 13% protein, produced in Puglia from a blend of the Ceccarelli evolutionary population (~2,000 varieties of ancient wheats) and ACA 360 wheat. It keeps live wheat germ, is free from additives, non-GMO (EC Reg. 1829/2003 and 1830/2003) and suitable for a vegan diet.
What is Mediterranea flour used for?
For contemporary high-hydration pizza, long-maturation focaccia, rustic sourdough bread, croissants and sweet leavened products. The W 270–290 strength withstands direct and indirect methods (biga, poolish), with maturations up to 72 hours in the fridge.
What is the Ceccarelli evolutionary population?
It is a field cultivated not with a single uniform variety but with about 2,000 different genetic lines of ancient soft wheats, developed by geneticist Salvatore Ceccarelli. The population evolves naturally year after year, adapting to climate and territory, delivering a complex aromatic profile that changes with the harvest.
What hydration and fermentation do you recommend?
Liquid absorption over 65%. Minimum fermentation of 6–8 hours at room temperature (21–24 °C) or up to 48 hours in the fridge (4–6 °C), extendable to 72 hours with careful management. In summer 1 g of brewer's yeast per kg of dough; in winter 2 g.
Does Mediterranea contain allergens or GMOs?
It contains gluten (cereals containing gluten). Possible traces of soy, molluscs and mustard as contaminants. It contains no GMOs in compliance with EC Reg. 1829/2003 and 1830/2003. It contains no milk, eggs, fish, peanuts, tree nuts, celery, sesame, sulphur dioxide or lupin.
Verified reviews
What our customers say
I bought the Type 0 flour. Great aroma and taste of the pan pizza. At high hydrations, being free of improvers, it doesn't cut anyone any slack: you have to be patient. I highly recommend it!
The first time I tasted the Type 0 flour for pizza I was amazed by such authentic flavours, and the same goes for the type 1 and type 2.
Flour of the greatest quality. Working it by hand you can feel the difference with commercial flours. The flavour, especially paired with sourdough, is thrilling and distinctive.
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