The Dough House

The old milling culture has been enriched by the Research and Development project (high Quality and Digestibility Italian Pizza) where the great technical work done by master pizza makers belonging to various associations, popular and professional bread, pasta and pastry craftsmen, meets the wise art of selection, processing and mixing of the infinite variety of grains, alternative grains and genuine natural ingredients such as the mother dough.

65 YEARS OF EXPERIENCE DUE TO THE CLOSE RELATIONSHIP WITH BAKERS, PIZZA MAKERS, CONFECTIONERS,
FRYERS, CATERERS, IN SEARCH OF EXCELLENCE THROUGH THE ATTENTION TO DETAIL

Iaquone periodically selects ovens, restaurants and pizzerias that share the ethical and business rules.

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Collaborations