Since 1950 Producer of best Italian flours and blends for Roman Pizza (Taglio alla Romana, Pinsa, by the meter, Round crispy) , New Verace Pizza Napoletana enhaced in digestibility and taste, Focaccia Pugliese, Genovese, Siciliana.
Molino IAQUONE located in near the Abruzzo National Park in the green and unspolied Valle di Comino inbetween the two most important Pizza areas of Napoli and Roma.
- Flour and blends for Italian bread, fresh pasta, pastry,
- Stone milled flour and organic flours.
Iaquone flours are distributed by 90 companies to pizzerias throughout Italy
Molino Iaquone cooperates with most important Italian Pizza associations and schools: since 1999 exclusively with API Associzione Pizzerie Italiane and its 10 pizza shcools, AVPN Associazione Verace Pizza Napoletana, other schools in Puglia and Sicily.
In our stand we will bake various kinds of pizza and talk about recipes and procedure