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Since 1950 Flours, for Pizza, Bread, Pastry, Fresh Pasta, Batter, Gluten Free Organic; R&D Project “Piqudi”, Italian Pizza Quality and Digestibility, Developing Flours and Procedure for Italian Pizza of any Kind with Enhanced Taste, Digestibility and Lightness Thanks to Iaquone Quality Department Featuring Popular Italian Pizza Chefs like Angelo Iezzi, Maurizio Leone and Associations like Api Associazionepizzerieitaliane.It with its 11 Pizza Schools; ”A” Grade Brc Certified, located ...

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