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PizzaYoung

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CUSTOMER

PizzaYoung

PizzaGiovane is a patented recipe, produced by Farine Varvello, has made it possible to create a pizza base made with simple ingredients that are rich in antioxidants, the natural substances that help fight free radical damage, such as aging.
Appetizing and good, it is highly digestible because it is prepared with a long rising dough, which boosts its antioxidant content. In addition to being “young” and innovative in its spirit, it is also so in its potential.

At the heart of PizzaGiovane is Integralbianco, an innovative white flour made by a patented natural process that breaks down the fiber contained in the bran and makes it more available in an amount 20 percent greater than that found in a food made with whole-wheat flour. It is, moreover, stripped of the woody part that causes discomfort in chewing, colon irritation, intestinal problems and is responsible for its characteristic bitter taste that is unattractive to the consumer.

PizzaGiovane, in addition to Integrabianco, contains within it:

  • ancient cereals such as Khorasan, spelt spelt and durum wheat varieties Senatore Capelli grown, yesterday as today, with natural and organic methods: low handling and natural cultivation make them digestible and allow the Selenium content, with its antioxidant power, to remain unaltered;
  • seeds of wheat germ and golden flax meal, which, when cold-pressed, help keep skin young, healthy and radiant;
  • extracts of olive pulp and red grape skins, obtained by a unique process that enhances the bioavailability of polyphenols with antioxidant action. These valuable ingredients offer a concentrate of well-being for our bodies and for the yeast cells in the dough.

Today there are about 100 Partner Pizzerias, in which you can find pizzas made with the PizzaGiovane mix.

Varvello flours:

Millers for 5 generations, Farine Varvello began as a family business always devoted to research and innovation. Here, “artisan” and “industrial” take on a new meaning and meet in an original fusion, which is their work: as special as the flours they want to offer.