Pivetti sept 2017 nogluten

Flour For All Your Needs!

Saper Far Farina.

PASTA | PIZZA | FOCACCIA

WHO IS MOLINO PIVETTI Pivetti has been family owned and operated since 1875 and is located in the northern Italy province of Emilia Romagna.

The combination of traditional values and state of the art production processes is the reason Molino Pivetti is recognized as a leader of the flour milling industry in Italy.

WHERE DOES PIVETTI FLOUR COME FROM? Pivetti flour comes from the province of Emilia Romagna in the heart of Pianura Padana where the best soft wheat is grown. The Pivetti Pizza Flour is produced with only the purest and most natural blends of 100% soft wheat grown in Europe and North America.

Protected Fields Project Campi Protetti Pivetti is the first brand (certified by international body CSQA) that guarantees a controlled supply chain and the use of 100% quality Italian grain in it’s range of flours for pizza, from the field through to the milling process.

QUALITY & TRADITION • Over 100 years of flour milling expertise • Only the highest quality of 100% wheat flour is used.

• Absolutely NO additives • Quality control labs capable of carrying out rheological, physical, chemical and micro-biological tests on all raw materials • High capacity storage areas allow Pivetti to support constant distribution throughout the year • Guarantees consistent performance to deliver the very best quality every time

CAMPI PROTETTI Protected Fields Project

Your guarantee to Quality!

LOCAL FARMERS

•Pivetti’s technical team assesses farmers suitability for the production of “Campi Protetti Pivetti” wheat, in accordance with the official guidelines, and within the provinces of Ferrara, Bologna and Modena. The heartland of the best wheat production in Italy •Each farmer accepts the defined guidelines and signs a binding contract to produce “Campi Protetti Pivetti” wheat, receiving an economic bonus

CONTROL

•Farmers sow the defined varieties of wheat set out in the official guidelines, in accordance to adequate farming practices

FERTILIZATION

•Farmers enrich the soil in compliance with the official guidelines, with support from specialized personnel •Each farmer registers all the operations carried out in the official field notebook, which is shared with Pivetti

PHYTOSANITARY TREATMENT EAR EMERGENCE & FLOWERING

•Farmers use treatments only in the case of real identified necessity •Only approved products, present within the positive list of the approved guidelines, are used for treatment •All operations are registered in the field notebook

•Pivetti’s field technicians visit fields and farmers in order to assess the quality of the wheat and compliance to the guidelines set out •Non compliances at this stage of the supply chain determine downgrading of the crop from Campi Protetti wheat to conventional

HARVESTING & STORAGE

•Pivetti harvests the wheat and transports it directly to its storage facilities, where it is stored through the use of temperature control •All the wheat which is stored is adequately analysed, in order to ensure the highest quality and safety standards

MILLING

•Pivetti mills “Campi Protetti” wheat, avoiding contamination from conventional wheat, in purity •The quality which is sown, grown and harvested from the fields is present in each sack of flour

PASTA FLOUR CALLA : SEMOLINA “00” BLEND

Calla Flour is made from a blend of Italy’s Premium Durum Wheat and “00” Soft Wheat Flour. In comparison to other flours, Calla Flour stands out for its malleable base, perfect for fresh long and short cut pasta. This mix has been specially made for machine processing.

Item: 050811 Pack Size: 1/25 Kg Use: Perfect for long and short cut pastas

MULTIPURPOSE FLOUR MILLEUSI FLOUR Pivetti Milleusi Flour is perfect for all baking and cooking needs. This 100% pure soft wheat, Italian flour is type 00 Milleusi that makes for extraordinary taste, quality, performance and consistency every time. Versatile in kitchens, use Pivetti Milleusi Flour for all baking and cooking needs from pastries to breads!

Item: 050229 Pack Size: 10/1 Kg

ROSA: 100% “00”

Made from pure Italian wheat, Pivetti Rosa Flour is perfect for fresh pasta. With very low ash content, it is ideal when using a wooden roll or a pasta machine. Giving each noodle the desirable golden color, smooth texture, and distinct flavor, Rosa Pasta flour, type 00, is the most desirable pasta flour on the market! It’s firm finish is excellent for all filled pasta like ravioli and tortellini or traditional tagliatelle with Bolognese sauce!

Item: 050228 Pack Size: 1/5 Kg Use: Perfect for filled pastas

“00” PIZZA FLOUR “00” refers to how finely ground the flour is milled and how much bran and germ have been removed. MIMOSA “00” Flour is made from a selected blend of the purest 100% soft wheat flour to create the perfect balance of flour that has an extraordinary taste with quality, performance and consistency every time.

MIMOSA: “00” PIZZA FLOUR Used for Pizza, Pivetti Pizza flour is from “00”flour, milled “00” is the finest grind of flour. Perfect blend of flour that makes for extraordinary taste, quality, and performance every time. Boasting a higher percentage of gluten, Pivetti Pizza flour is known for its stronger, chewier dough.

• Rising Time Optimum 7 to 8 hours • Water Absorption 56% • Protein Level 12.5% • Crust Type Crispy/Thin • Gluten Strength 11.5% • Shelf Life 12 months

Item: 059969 Pack Size: 1/25 Kg

THE NEWEST PIZZA TREND: SKURA NERA BLACK ASH FLOUR Pivetti is back in black as they return to their 18th century roots with black ash flour. As tradition has it, after the wheat harvest was collected and the soil charred, peasants in the Puglia Region of southern Italy went into the f ields to pick the arso or “burnt” grains that remained behind. These grains were then combined with semolina to make grano arso or “ash flour” giving breads a toasted flavor, complimented by a deep smoky color. Today Pivetti has replicated this famed flour by slow roasting the wheat to give the same mouth-watering, smoky flavor and grey-black appeal.

SKURA NERA PIZZA FLOUR is a unique flour blend with an ideal taste and presentation, prized for pizzas, pastas and breads. The black ash flour gives character to any bread basket, or will elevate a panini on every menu.

Item: 050609 Pack: 1/5 Kg Use: Perfect for pasta, pizza & focaccia

2008

2nd Place in World Pizza Championship

2007

2nd Place in Las Vegas Championship

1997

1st Place in World Pizza Championship

World Famous Pizzaiolo

Chef Antonino Esposito born in Sorrento, Italy, has had a passion for food from a young age, which evolved from working in some of Sorrento’s finest restaurants and pizzerias to owning them!

CHEF ANTONINO ESPOSITO

Owner of three very popular restaurants in Italy, he has won several accolades over the last decade. Chef Antonino, who is known for his ingenuity in the artisanal pizza industry, recognizes quality, and for that reason he is now proud to promote Pivetti, 100% soft wheat, “00” flour from Italy, imported exclusively by Atalanta. Combining traditional values with the highest quality products, Pivetti has become the crown jewel of one of Italy’s most reputable Pizzaiolo’s is supporting them 100%!

Chef Tommaso Damasco is a baker and pizzaiolo from Imperia, Italy. His love for food and baking has led him across the globe, studying under some of the most famous bakers in the world.

Most recently, Chef Tommaso served as the chef and owner of Damasco’s Pizzeria and Spaghetteria in Beigrade, Montana, and as the head baker at Butcher and Bee in Charleston, South Carolina.

CHEF TOMMASO DAMASCO

Chef Tommaso studied in Italy, and at the San Francisco Baking Institute in California, as well as apprenticed under Chef Franco Pepe - Caiazzo, Italy, Chef Salvatore Santucci - Naples, Italy and with Pivetti’s own Chef Antonino Esposito!

MEET GINO RAGO

Gino Rago is the multi-talented chef and passionate proprietor of Panino’s Pizza in Chicago. In April 2014, Gino was Chicago’s only representative on the US Pizza Team. He and seventeen American pizza makers competed in the World Pizza Championship in Parma, Italy. Through the experience he learned pizza-crafting techniques and intricacies from chefs from around the world. Gino now uses his experience to keep customers coming back to his Lakeview pizzeria, Panino’s.

Sponsor of the U.S Pizza Team

PASTA | PIZZA | FOCACCIA

Contact Sarah Mylod Atalanta Plaza | Elizabeth NJ 07206 908.372.6058 | smylod@atalanta1.com