All the pizzas on our menu are also available with a mixture prepared with Virgo semi-whole wheat flour for only € 2 more.
The production of white flour is more abundant, but it produces a grain very poor nutritional-wise and with much more gluten. This is why some ancient grains have risked disappearing. They have been recovered and given value in the name of biodiversity and the Italian historical-cultural heritage.
Ancient grains are of better quality and more valuable because they are the result of small agricultural productions. They cost a little more, because they are more difficult to cultivate and do not undergo intensive processes. But you can be sure to eat a really healthy and genuine flour (and pizza).
We are talking about soft wheat and the varieties involved are Andriolo, Inallettabile, Verna, Gentil Rosso and Frassineto. The grains are completely stone-ground, in order to obtain a semi-wholemeal flour that preserves unaltered all the nutritive properties of the selected grains.
More details on the project and on the supply chain can be found at www.granovirgo.it.