Why we use BIGA?
Primi Piatti use a traditional natural leavening method to prepare its Pizza bases.
This is done by means of using a naturally cultured sourdough which is fermented over a 24 hour period – this is called a “BIGA”.
The BIGA is then combined with base dough which is made using Molino Alimonti Flour (Flour “OO”), olive oil, water and yeast.
What does this mean to you? The biga-dough, thanks to the slow leavening (min 24hours) ensures easier digestion, it also contains about 70% less fat and fewer calories compared to general dough methods found in the market place.
Yes, Primi Piatti cares about the quality of food you expose yourself to! We respect your mind, body and soul.
