Napoletana
Farinera Coromina
The first non-Italian flour to receive AVPN certification — and it's from Catalonia. Farinera Coromina has been milling since 1897, now in its fifth generation under Lluís Coromina Unzueta. Getting AVPN approval as a foreign mill is a big deal — the association is notoriously protective of Italian tradition, so this flour had to pass the same University of Naples testing as Caputo and friends. Designed for direct method with medium fermentation. Only available in 25kg professional sacks, so this is strictly a pizzeria flour — no retail bags for home bakers. Full traceability from seed to bag. Specs aren't publicly published. If you're a pizzaiolo in Spain or southern France, this saves you the import markup on Italian flours.
Optimal hydration: 58% – 64%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 6-14 hoursat 22°C
OfficialManufacturer says direct method with medium fermentation. Being the only AVPN-certified Spanish flour, it's held to the same standards as the Italian mills. Should work similarly to other mid-range AVPN flours (W220-280 range likely).
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Farinera Coromina Napoletana is a type 00 flour, 12% protein, and a recommended hydration range of 58–64%. The first non-Italian flour to receive AVPN certification — and it's from Catalonia. Farinera Coromina has been milling since 1897, now in its fifth generation under Lluís Coromina Unzueta. Getting AVPN approval as a foreign mill is a big deal — the association is notoriously protective of Italian tradition, so this flour had to pass the same University of Naples testing as Caputo and friends. Designed for direct method with medium fermentation. Only available in 25kg professional sacks, so this is strictly a pizzeria flour — no retail bags for home bakers. Full traceability from seed to bag. Specs aren't publicly published. If you're a pizzaiolo in Spain or southern France, this saves you the import markup on Italian flours. It ferments best over 6–14 hours at room temp (22°C). Manufacturer says direct method with medium fermentation. Being the only AVPN-certified Spanish flour, it's held to the same standards as the Italian mills. Should work similarly to other mid-range AVPN flours (W220-280 range likely).
pizza, neapolitan, type-00, avpn-approved, professional, spanish, catalonia