Vigevano Sunsets

Vigevano Tramonti flour is definitely a finer flour with a correspondingly higher price tag. However, we want you to know that we have the same markup on all flours, so if the price feels almost ridiculously high, you can blame the producer. You won't see any luxury cars in the driveway just because we sell a lot of this, then :)

We often use this flour for 50/50 or 30/70 blends with other, slightly simpler flours. The result has been very good and flavorful, so even though it costs a little extra, we think it's worth at least trying. Unfortunately, it's true that what tastes really good often costs...

The W-value of 330-360 indicates that the flour is intended for indirect doughs like biga, which it is, but we have produced nice regular doughs with it. Of all the "biga flours," this is the one that has resulted in the least "chewy" dough when making regular dough. Good to know is that this flour absorbs less water than the standard Caputo Pizzeria: about 1-2% less.