The historic milling factory from Romagna with a territorial vocation has launched a new product addressed to professional pizza chefs, in order to offer a product in line with the trend but unique in the marketplace. Smorfia® was born out of the cooperation of Molino Naldoni’s R&D and Quality Check departments, and it is the innovation of Molino Naldoni that marries the best 100% Italian wheat with excellent performances in the real Neapolitan pizza dough.
“Thanks to our now well-established supply chain experience with the Molino Naldoni Italica 100% Italian Wheat-branded flour line, we were able to obtain an ideal mixture for pizza makers that follows the trends of the marketplace, without stepping back from tradition. Nowadays, customers are really clear about the pizza, they are picky about raw materials and love high crusts and light doughs with high hydration. We stand with professional pizza makers, therefore, we studied a perfect product to satisfy customers,” says CEO Alberto Naldoni.
How was Smorfia born?
Cross-checks on the best Italian wheat have resulted in a unique blend in the Italian marketplace. Before launching it, Smorfia was subjected to a long process of approvals and internal tests. Starting from the first laboratory analysis to the practical trials made by the company’s team of technicians and expert pizza makers in Italy and abroad. After a long period with their hands into the dough, they promoted Smorfia as the ideal flour for Neapolitan pizza.
What are the qualities of Smorfia?
With a strength of 290W, as requested from the policy document of the Associazione Verace Pizza Napoletana, this flour needs 60-65% hydration. When baked at 400/450 Celsius degrees for 90 seconds, it offers the best in terms of alveolation of the crust and lightness of the dough.
Why is Smorfia unique?
In the marketplace, so far customers couldn’t find any flour from only Italian wheat that is also specifically made to obtain a Neapolitan pizza. With Smorfia, the Neapolitan Pizza becomes “Made in Italy” all around, from the planting of the grain to the final product, and is acknowledged as Italian in the whole world. The refined blend of high-quality wheat, exclusively from the company’s territory, allows customers to taste the authentic flavor of tradition, combined with a unique meltiness of the dough: a long-sought goal by the best professional pizza makers.
Why is it called Smorfia?
Does it exist something more Neapolitan than the “Smorfia”? In fact, it is a unique book full of lucky dreams used to play the lottery. Winning or not, dreams take us Italians far away, in a future that can only be better and for which it is worth getting involved. Smorfia represents the respect of the strictest tradition and, at the same time, a look to the future. Which makes it perfect for both traditional and innovative pizza chefs.
A tip from the specialist
“Smorfia shapes the modern version of the classic round pizza that is, nowadays, the most widespread international trend. Suitable for fermentation of about 30 hours at room temperature (+18°C) according to the official international guidelines of the Verace Pizza Napoletana Association,” says Piero Asaro, Technical Manager and pizza chef with 30 years of experience.
HIGHLIGHTS
Awarded for the Better Future Awards 2023 and appreciated since it was first launched on the market, Smorfia has won over pizza chefs in Italy and abroad. Now it is ready to land all over the world in the new size of the 5 kg package.
Molino Naldoni is waiting for you in Cologne for ANUGA – Hall 7 Stand C060.
