Four types of flour are marketed in Italy: zero, double zero, one and integral. The most commonly used type is double zero, because it is the most comfortable to use, for not having lost more elements such as vitamins, proteins, mineral salts during refinement. Flour is a key component because it is the basis of the mix of pizza and Italian bread. Our mission is to recreate a part of the wonderful Italian gastronomy and cocktails, using recipes, ingredients and customs of those latitudes. We offer you the flexibility to combine our products at piaccere, to enjoy the Appetizers every afternoon, dinners with friends and tempting cocktails, all in the same place. At Doppio Zero Risto Pub we contribute our granite of flour so that your moment is unique.
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