Alce Nero pizza Margherita is prepared with few simple yet superior quality ingredients that are 100% Italian and organic.
Alce Nero pizza Margherita is prepared with few simple yet superior quality ingredients that are 100% Italian and organic. Type 1 flour is used, obtained from selected Italian wheat to obtain the ideal blend for a crisp, crumbly and fragrant pizza. After natural leavening, which occurs thanks to the use of natural yeast and lasts 24 hours, Alce Nero pizza is rolled out and seasoned with tomato sauce made from our own tomatoes, cold-pressed extra virgin olive oil made from olives harvested by our 160 Italian olive farmer members, salt and pepper. Then it is baked on lava stone in a wood-fired oven and lastly, it is hand topped with diced tomatoes and organic Italian “HAYMILK TSG" mozzarella from cows that almost exclusively feed on fresh grass or hay and roam free over lush mountain pastures. After topping, the pizza is frozen using a low environmental impact blast chilling process to protect its quality and preserve the organoleptic properties of the original product; then it is packaged.
Legal name
Organic frozen pizza topped with tomatoes, mozzarella and extra virgin olive oil
Produced and packaged at the factory in: Via Monteli 3, 33092 Meduno (PN).
Average nutrition declaration per 100 grams
Energy :962kJ/229kcal
Fats :6,4g
of which saturated :3,1g
Carbohydrates :33g
of which sugars :5,9g
Fibre :2,3g
Protein :8,7g
Salt :1,2g
It is our commitment to keep all legal information up to date, but you may find differences from the packaging actually available.
Narrative Label
Alce Nero organic frozen pizza is prepared with a few simple yet very high-quality ingredients that are 100% Italian and organic. The flour is type 1, less sifted than type 0 and type 2 flours. It contains a greater amount of bran and wheat germ, which means it contains more nutritional substances. The flour is obtained from select Italian wheat to obtain the ideal blend for a crisp, crumbly and fragrant pizza.
The pizza is made with Alce Nero tomato purée and extra virgin olive oil. The cold extracted extra virgin olive oil is made exclusively from organic, Italian olive cultivars, including Coratine, Ogliarola and Carolea, coming from 160 Italian olive growers, partners of the brand.
The mozzarella is produced with Italian organic TSG haymilk, a type of milk that comes from a group of organic farms where the cows are fed almost exclusively with fresh grass or hay. This breeding method results in 18-20 litres of milk per day per cow.
The dough, prepared with flour, water, oil and salt is left to leaven for at least 24 hours with the addition of yeast starter. The type of starter, as well as the long leavening period, make Alce Nero pizza light and easy to digest.
Once leavened, the dough is rolled and topped with tomato purée, extra virgin olive oil, salt and basil and then baked in a wood oven on an igneous stone, a natural material that allows the wetness of the dough to be absorbed, so that the pizza is crispy, but also ensures the heat reaches the entire surface of the pizza in a uniform way, so that it is evenly cooked.
The pizza is then topped by hand with diced tomatoes and TSG haymilk mozzarella, before being frozen and packaged.
Characteristics
Alce Nero organic frozen pizza is prepared with a few simple yet very high-quality ingredients that are 100% Italian and organic. The flour is type 1, less sifted than type 0 and type 2 flours. It contains a greater amount of bran and wheat germ, which means it contains more nutritional substances. The flour is obtained from select Italian wheat to obtain the ideal blend for a crisp, crumbly and fragrant pizza.
The pizza is made with Alce Nero tomato purée and extra virgin olive oil. The cold extracted extra virgin olive oil is made exclusively from organic, Italian olive cultivars, including Coratine, Ogliarola and Carolea, coming from 160 Italian olive growers, partners of the brand.
The mozzarella is produced with Italian organic TSG haymilk, a type of milk that comes from a group of organic farms where the cows are fed almost exclusively with fresh grass or hay. This breeding method results in 18-20 litres of milk per day per cow.
Preparation
The dough, prepared with flour, water, oil and salt is left to leaven for at least 24 hours with the addition of yeast starter. The type of starter, as well as the long leavening period, make Alce Nero pizza light and easy to digest.
Once leavened, the dough is rolled and topped with tomato purée, extra virgin olive oil, salt and basil and then baked in a wood oven on an igneous stone, a natural material that allows the wetness of the dough to be absorbed, so that the pizza is crispy, but also ensures the heat reaches the entire surface of the pizza in a uniform way, so that it is evenly cooked.
The pizza is then topped by hand with diced tomatoes and TSG haymilk mozzarella, before being frozen and packaged.
