Verace
Molino San Felice
AVPN-certified since 2001 — one of the original approved flours. Molino San Felice sits in Cimitile (Campania), at the foot of Vesuvius, in a town famous for its early Christian basilicas. The Ambrosio and Ragosta families started milling in the late 1800s in San Giuseppe Vesuviano before moving here in the 1960s. They were the first Italian mill to pursue product quality certification. The Verace is their flagship — tipo 00, European and Italian wheat blend, designed specifically for Neapolitan pizza. They also make STG (the first flour certified under EU Pizza Napoletana STG regulation 97/2010 — lets pizzerias get official STG certification) and Gold (higher protein STG variant for longer ferments). If you're in Campania and see a pizzeria with the STG designation, there's a decent chance they're using San Felice flour.
Optimal hydration: 58% – 64%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 8-18 hoursat 22°C
TestedOne of the earliest AVPN-certified flours (since 2001). European + Italian wheat blend. Standard Neapolitan parameters — expect W220-280 range. Specs aren't publicly published, typical for old-school Campanian mills that sell on reputation.
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Molino San Felice Verace is a type 00 flour, 12% protein, and a recommended hydration range of 58–64%. AVPN-certified since 2001 — one of the original approved flours. Molino San Felice sits in Cimitile (Campania), at the foot of Vesuvius, in a town famous for its early Christian basilicas. The Ambrosio and Ragosta families started milling in the late 1800s in San Giuseppe Vesuviano before moving here in the 1960s. They were the first Italian mill to pursue product quality certification. The Verace is their flagship — tipo 00, European and Italian wheat blend, designed specifically for Neapolitan pizza. They also make STG (the first flour certified under EU Pizza Napoletana STG regulation 97/2010 — lets pizzerias get official STG certification) and Gold (higher protein STG variant for longer ferments). If you're in Campania and see a pizzeria with the STG designation, there's a decent chance they're using San Felice flour. It ferments best over 8–18 hours at room temp (22°C). One of the earliest AVPN-certified flours (since 2001). European + Italian wheat blend. Standard Neapolitan parameters — expect W220-280 range. Specs aren't publicly published, typical for old-school Campanian mills that sell on reputation.
pizza, neapolitan, type-00, avpn-approved, professional, campania, vesuvius