Chella llà!
Molino Spadoni
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.
Optimale hydratatie: 62% – 67%
Sterk meel geschikt voor de meeste pizzastijlen. Werkt geweldig met 24-48u koude fermentatie.
Optimale fermentatie: 8-18 uurom 22°C
OfficieelType 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.
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flourDetail.seoSummary 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. flourDetail.seoFermentation 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