La Pugliese - A Revolution in Baking: Re-Milled Semolina for Pizza and Focaccia

La Pugliese re-milled semolina from hard wheat is the result of an innovative collaboration with Antonio Pascarella and Vincenzo Viscusi from Malati di Pizza. This special semolina is designed to elevate your pizza and focaccia creations, offering a unique aroma, unmatched crunchiness, and substantial durability to your final product. Experience the taste of tradition combined with the quality of innovation with La Pugliese.

Cultivation and selection of the best strong hard wheat varieties

La Pugliese re-milled semolina from hard wheat with germ is the result of careful selection of strong hard wheat varieties cultivated with integrated farming methods in the fertile lands of Puglia. Each step of the process, from sowing to harvesting, is carefully monitored to ensure the highest quality of the final product. The chosen grains have a high protein content and a greater complexity in their fragrances, characteristics that give our semolina a unique flavor and texture.

The Importance of Non-GMO

Cereals in Our Modern Agriculture Despite technological progress, the modern grains we grow in our fields remain non-GMO, respecting agricultural tradition and preserving the biodiversity of our ecosystem.

Cylinder milling for a nutritious and authentic tasting semolina

We have chosen a cylinder milling method for our grain, a choice dictated by two main motivations. First of all, this technique allows the flour to be heated less compared to other milling methods, therefore maintaining its original properties intact. Moreover, cylinder milling stands out for its superior hygienic characteristics, thus ensuring the highest quality of our flour. But there is another element that makes our process unique: we have decided not to remove the germ from the grain during milling. This part of the grain, in fact, contains a wealth of fundamental nutrients for health and, by leaving it inside, we ensure that our flour retains all its beneficial nutritional characteristics. The germ remains alive and active, enriching the flour with its natural goodness.

A product free of additives and unwanted substances

Our La Pugliese re-milled semolina from hard wheat with germ is completely free of additives. We are committed to offering a natural and authentic product, respecting the purity of the ingredients. Moreover, during the cultivation and processing process, we adopt strict controls to ensure the absence of mycotoxins and pesticides. This means you can enjoy our semolina with the peace of mind of knowing you have chosen a healthy and genuine food for you and your family.

Natural Durability: Preserve Our Flours and Semolinas at Their Best

All our flours and semolinas, totally natural and containing untreated wheat germ, have a recommended expiration date of 6 months from the date of production. However, if stored properly, their freshness and quality can be maintained for much longer. Nature meets durability, to offer you healthy and tasty products, always.

Superior liquid absorption over 70% for impeccable results in the kitchen

La Pugliese re-milled semolina from hard wheat with germ has a liquid absorption capacity of over 70%. We recommend hydrating the semolina gradually, initially adding 50% of the water and completing the remaining amount according to the needs of your preparation. This feature will allow you to obtain soft and well-hydrated doughs, which translate into tasty dishes with perfect texture.

Storage and packaging available

To maintain the freshness and quality of our semolina, we recommend storing it in a cool and dry place, with a temperature between 20 and 22 degrees Celsius and a relative humidity of 65-68%. In this way, you can preserve its organoleptic characteristics and achieve the best results during the preparation of your favorite dishes. La Pugliese re-milled semolina from hard wheat with germ is available in 5 kg and 25 kg packages, to meet your culinary needs.

Gastronomic suggestions

Here you can find some gastronomic suggestions on our re-milled semolina from hard wheat, La Pugliese:

1. Classic Pizza Dough: The re-milled semolina is mixed with soft wheat flour type 0 (30% semolina, 70% flour), to give a more robust and crispy texture to the pizza base, allowing greater hydration of the dough.
2. Tray Pizza: The re-milled semolina is used in a mixture with soft wheat flour type 0 (30% semolina, 70% flour) with a dual purpose: to give a unique crunchiness and to improve the durability of the product, creating a resistant and tasty tray pizza.
3. Focaccia Barese Dough: In the preparation of traditional focaccia barese, the re-milled semolina can be used alone, giving the final product a golden appearance, significant crispiness, and an unmistakable flavor.
4. Dough for Calzones and Panzerottis: The addition of re-milled semolina in the dough offers a more crispy and resistant shell, ideal for generous fillings.
5. Bruschetta and Garlic Bread: Using re-milled semolina in toasted bread for bruschettas or garlic bread provides superior crispiness and authentic taste.
6. Crispy Topping: Sprinkle some re-milled semolina on your pizza or focaccia before baking for an extra crunchiness and a touch of extra flavor.
7. High-quality dried pasta: La Pugliese re-milled semolina from hard wheat with germ is perfect for making homemade dry pasta. Thanks to the high protein content and the complexity of the fragrances of the selected grains, you will be able to obtain pasta with an authentic taste and perfect texture.
8. Gnocchi and gnocchetti: Use this semolina to prepare delicious gnocchi and gnocchetti. Its ability to absorb liquids will allow you to obtain soft and well-structured gnocchi, which pair perfectly with a variety of sauces and condiments.
9. Bread and baked goods: Experiment with La Pugliese re-milled semolina from hard wheat with germ in the preparation of bread and other baked goods. Its high protein percentage contributes to obtaining a honeycomb structure and a rich flavor. Smell the fragrant aroma of freshly baked bread, which will delight your palate.
10. Sweet preparations: Don't just limit yourself to savory preparations! La Pugliese re-milled semolina from hard wheat with germ can also be used in creating delicious desserts. Experiment with cake, cookie and traditional sweet recipes, adding a note of originality and a special consistency to your desserts.
11. Creative alternatives: In addition to classic preparations, let your culinary creativity run wild! Use the semolina to create potato gnocchi, pumpkin gnocchi or other original variants. Thanks to its versatility and its organoleptic qualities, La Pugliese re-milled semolina from hard wheat with germ will allow you to create unique and unforgettable dishes.

Experience the high quality of La Pugliese re-milled semolina from hard wheat with germ and discover how its complex fragrances and high protein content can enrich your gastronomic preparations. Delight the palate of your guests with pasta dishes, bread, and other culinary creations that enhance the goodness and authenticity of this unique semolina.

Types of dough and indicated work processes

Direct dough at room temperature:

• Sourdough: If you use sourdough, the leavening time usually varies between 4 and 6 hours, depending on the activity of your yeast and the room temperature. You can follow the classic method of feeding your sourdough before using it in the dough.
• Brewer's yeast: For direct dough with brewer's yeast, you can use a quantity of yeast of about 2% compared to the total weight of the flour. The leavening time generally varies between 1.5 and 2 hours, depending on the room temperature. Keep in mind that higher temperatures accelerate the leavening process, while lower temperatures require more time.

Direct dough in the refrigerator at 4 degrees:

• Sourdough: For direct dough with sourdough, you can leave the dough in the refrigerator for slow leavening. In this case, you can reduce the amount of sourdough compared to direct dough at room temperature (for example, using 10-15% of the total weight of the flour). The leavening time in the refrigerator can vary from 8 to 24 hours, depending on the temperature of the refrigerator and the strength of your sourdough.
• Brewer's yeast: For direct dough with brewer's yeast, you can use a slightly higher amount of yeast (about 3-4% of the total weight of the flour) to compensate for the slower leavening at low temperatures. The leavening time in the refrigerator can vary from 12 to 48 hours, depending on the temperature and the amount of yeast used.

Biga at room temperature:

• Sourdough: For biga with sourdough, you can use an amount of sourdough between 10% and 30% compared to the total weight of the flour. The leavening time of the biga generally varies from 8 to 24 hours, depending on the room temperature and the strength of your sourdough.
• Brewer's yeast: For biga with brewer's yeast, you can use an amount of yeast of about 1% compared to the total weight of the flour. The leavening time of the biga generally varies from 12 to 18 hours, depending on the room temperature.

Remember that these times and quantities are only indicative and can vary depending on environmental conditions, the strength of the yeast, and your personal preferences. It is always advisable to do tests and adapt the times and quantities of yeast based on the desired results and the specific characteristics of your recipe.

Become a part of Pugliese traditions and discover the authentic flavor of La Pugliese re-milled semolina from hard wheat with germ. Thanks to its careful cultivation and processing, you will be able to enjoy a superior quality product, rich in nutrients and free of unwanted substances.

Choose the goodness and genuineness of our semolina to transform every dish into a delicacy!