Molino SpadoniChella llà!
Chella lla! is Neapolitan dialect for "that one there!", as in pointing at your pizza and saying yeah, THAT is the one. AVPN-certified tipo 0 from Molino Spadoni (est. 1921, Coccolia, the actual mill building dates to 1445). This is notable because most AVPN flours are tipo 00, being tipo 0 means slightly more bran, more ash, more flavor, and better browning. W250-280 with excellent water absorption. The result is described as very digestible, crumbly and does not resist chewing, basically the opposite of rubbery pizza. Spadoni is a serious operation, 9 facilities, 180+ employees, exports to 40+ countries. They also run a heritage pig farm (Mora Romagnola breed) because apparently milling flour was not enough.
Comments
0No comments yet. Be the first to share your bake.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Molino Spadoni Chella llà! is a type 0 flour, W265 strength, 12% protein, and a recommended hydration range of 62–67%. Chella lla! is Neapolitan dialect for "that one there!", as in pointing at your pizza and saying yeah, THAT is the one. AVPN-certified tipo 0 from Molino Spadoni (est. 1921, Coccolia, the actual mill building dates to 1445). This is notable because most AVPN flours are tipo 00, being tipo 0 means slightly more bran, more ash, more flavor, and better browning. W250-280 with excellent water absorption. The result is described as very digestible, crumbly and does not resist chewing, basically the opposite of rubbery pizza. Spadoni is a serious operation, 9 facilities, 180+ employees, exports to 40+ countries. They also run a heritage pig farm (Mora Romagnola breed) because apparently milling flour was not enough. It ferments best over 3.8–12.1 hours at room temp (22°C). Type 0 (not 00) — slightly more bran and germ means more flavor and better browning. W250-280 handles all fermentation types. Manufacturer says excellent mixer stability. 0.1-0.3% fresh yeast, 62-66% hydration.
pizza, neapolitan, type-0, avpn-approved, professional, high-flavor