Along with professor Marco Gobbetti and his team (faculty of Food Sciences at the University of Bolzano), we investigated the impact that a biga & sourdough fermented Pinsa Romana has on our gut health.
Along with professor Marco Gobbetti and his team (faculty of Food Sciences at the University of Bolzano), we investigated the impact that a biga & sourdough fermented Pinsa Romana has on our gut health.
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You cannot rush perfection. A true artisan chases the perfect product by bettering his craft, knowing time does bear fruit. When mastering the art of making sourdough flatbreads, time is (y)our best ingredient. A lengthy fermentation process will positively impact texture, fl avour, digestibility and other biochemical and nutritional characteristics. Constantly innovating, time didn’t stand still at Fourneo.
Our Pinsa Romana bases combine health, taste, pleasure, creativity and responsibility. Simply by customizing, you create your own favorite flatbread recipe.
