Puglia · Dal 1966
Rustica 260
Strong semi-wholemeal Type 2 (W 240–260): rustic aroma, high hydration, ideal for contemporary pizza and long-fermentation bread.
Rustica 260 is made from strong Italian wheats Bologna and ACA 360, grown in Puglia with voluntary integrated farming, without glyphosate or pesticides.
- W 240–260 — Medium strength for fermentations of up to 36–48 h in the fridge.
- Hydration ≥ 70% — Perfect for pushed doughs and high-hydration pizza.
- Live semi-wholemeal — Melt-in-the-mouth crumb, tasty crust, full aroma.
- Secure payment
- Protective packaging
- Traceable supply chain
Versatility
Ideal for
Rustica 260 enhances the most varied preparations, in the kitchen and at the table.
From field to mill
100% Apulian supply chain, integrated and traceable
All èViva flours come from our wheats grown in the heart of Puglia, in Apricena (FG), through voluntary integrated farming practices: no glyphosate, no synthetic pesticides, no GMOs (EC Reg. 1829/2003 and 1830/2003).
Every batch is traced from field to bag: from seed to harvest, from refrigerated silo storage to milling, up to packaging in our Apricena facility. A short, controlled and verifiable supply chain that ensures the purity and varietal identity of every lot.
Technical data
Specifications
How to use it
Practical tips for use
Rustica 260 best expresses its characteristics with the direct method and a short autolysis. It produces soft, fragrant doughs with good alveolation and a full rustic taste. It is compatible with a short poolish, but long bigas are not recommended.
Recommended guidelines
In summer use 1 g of fresh yeast per kg of dough with salt at 22–25 g/kg; in winter 2 g/kg with salt at 18–20 g/kg. For long indirect fermentations, turn to Forte 320 or Mediterranea: they are flours designed for extended bigas and prolonged maturations.
100 g
Nutritional values
Controls
Food safety
Every èViva flour is produced under rigorous controls on raw material and process, with full supply-chain traceability.
Warnings
Allergens
Contains gluten. May contain traces of soy, molluscs and mustard as contaminants.
Available formats
Frequently asked questions
FAQ — Rustica 260
What kind of flour is Rustica 260?
Rustica 260 is a medium-strength soft wheat flour type 2 (semi-wholemeal), with W 240–260 and protein min 13%. It is born from the blend of strong Italian wheats Bologna and ACA 360 grown in Puglia with voluntary integrated farming, without glyphosate. It keeps live wheat germ and noble bran.
What is type 2 flour?
It is the semi-wholemeal category of the Italian soft wheat classification, with ash max 0.95% d.m. It contains a significant share of noble bran and — in the èViva line — live wheat germ: it is richer in fibre than a type 0 or type 1, but remains more workable than a full wholemeal flour.
What does W 240–260 mean for a semi-wholemeal flour?
It means it is a medium-strength type 2, not weak like many traditional semi-wholemeal flours. It withstands fermentations of up to 36–48 h in the fridge and hydrations above 70%, while keeping the aroma and fibre typical of type 2.
What is Rustica 260 recommended for?
Rustic round pizza with a fragrant crust, high-hydration pan and paddle pizza, focaccia, naturally leavened homemade bread, wholemeal pan brioche, rustic leavened sweets, fresh pasta, gnocchi, wholemeal shortcrust and savoury tart bases.
Why a type 2 with 13% protein?
Because it is born from the blend of Bologna (a strong Italian wheat) and ACA 360, varieties selected for protein quality and gluten-network strength. The protein strength allows you to manage high hydrations and long fermentations while keeping the aroma and fibre typical of a semi-wholemeal flour.
Is it good for contemporary Neapolitan pizza?
Yes, in particular for contemporary pizza and its evolutions: its strength characteristics (W 240–260) and hydration (>70%) are suited to doughs matured 24–48 h in the fridge with a fragrant crust and airy crumb. It is not a refined type 0 flour: it will give a more amber and aromatic cornicione.
How much water does Rustica 260 absorb?
Over 70% of its weight. A short initial autolysis is recommended so that the bran absorbs the water well without "cutting" the gluten network during processing.
How long should a Rustica 260 dough proof?
It supports fridge fermentations of up to 36–48 hours. At room temperature 4–8 hours are advisable, adapting the yeast to the season. It handles both the direct method and moderate pre-ferments.
Is it suitable for biga, poolish and sourdough?
Yes, within medium-long maturations (24–48 h). It is one of the few type 2 flours on the market designed also for indirect methods, thanks to the combination of strong wheats and live wheat germ.
What is the difference between Rustica 260 and Rustica 210?
Same category (Italian type 2 semi-wholemeal) but different strengths: Rustica 260 has W 240–260 and protein min 13%, suited to medium-long fermentations of 24–48 hours and high hydrations (>70%); Rustica 210 has W 180–210 and protein min 10.5%, designed for the direct method with fermentations of 2.5–5 hours. You choose based on the times and hydration of the dough.
What is the difference from a supermarket type 2 flour?
A direct supply chain with Agricola Piano, traceable Italian wheats, voluntary integrated farming without glyphosate, live wheat germ and noble bran kept in milling, no additives. It is not a reconstructed semi-wholemeal flour: it is a flour of character designed for those seeking aroma and digestibility.
Why is live wheat germ important in a semi-wholemeal flour?
Because together with the bran it contains enzymes and noble oils that give bread and pizza intense aromas, a natural amber colouring and a more active natural fermentation. In industrial semi-wholemeal flours the germ is often removed: here it stays.
Does it contain additives or improvers?
No. Rustica 260 is free from additives, added enzymes, emulsifiers or improvers. It is non-GMO and suitable for a vegan diet.
In which formats is it available?
5 kg bag (code 443 — EAN 8056477660621) and 25 kg professional bag (code 445 — EAN 8056477660638). 100% natural, non-GMO, vegan.
Verified reviews
What our customers say
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.
Their flours are exceptional, the fruit of a deep respect for the land that translates into uncompromising quality. These flours guarantee top-level breads, pizzas and focacce.
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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Strong type 2 (W 240–260) semi-wholemeal: rustic aroma, high hydration, ideal for contemporary pizza and...