26. February 2021
Pizza is the old new next big thing
It’s no big news that pizza is popular. On the contrary it’s a rising trend that the quality is keeping up. Pizza isn’t just pizza. High demands are requested to the dining experience, the craft and last but not least the ingredients.
The trend was clearly upward pre Covid-19 and throughout Covid-19 the quality is rising like never before in retail as well as in many new restaurants.
Elvio and our bakers at Il Fornaio has therefore developed an organic sourdough pizzadough that gives just the right bite and amazing elasticity. It’s a dough with flavour and strength from the sourdough and our unique organic Italian flour, Tipo o Demetra.
The sourdough pizza dough is supplied frozen and introduced in Retail as 16x2x250g and in Foodservice as 60x250g.
Elvio and the bakers have also developed new products to please the consumers rising wish of convenience. 3 new sourdough products gas-packed allowing us to distribute the bread – no fridge or freezer needed! Naturally the breads are organic and without persevatives. The products are primarily targeted towards Retail where one will be able to experience true craftmanship in Foccacia with herb oil, Primitivo Fresco with wheat and whole grain rye flour and Ciabatta Durum rolls baked with sourdough and our organic durum flour fra Sicily, the following weeks.