Tonda Romana
Thin and crunchy.
The typical pizza for
the service on the plate
Little edge,
so much crunch!
Pizza Romana Tonda,
a delicacy
that crackles
Thin and crunchy dough, it is the historical rival of the Neapolitan pizza, with clearly opposite characteristics: almost without a crust, it is rather low and crunches with every bite.
It is the round pizza that is eaten on a plate: to maintain the typical crunchiness it must be seasoned "just right" and preferably cooked in a wood oven.
How can you prepare it?
Flour Di Marco
La Tonda
THIN AND CRISPY
Flour mix with wholemeal spelt.
Authentic flavour of ancient grains.
DETAILS:
Blend of pizza flours for professional use.
Ingredients: Ingredients: Wheat flour 0 – Wholemeal spelt flour – Rice flour – Dried rice sourdough – Dried wheat sourdough. May contain traces of mustard.
Do you want to see them all?
Go to the flour page
Discover the other flours for pizza!
La Pala
La Teglia
Also try the
Ready-made Pinsa Crust!
Ready-made Pinsa Crust!
All the taste of Pinsa, in the Round format!
Selected wheat, rice and soy flours, leavened with sourdough, give life to the dough with the most classic round shape, ideal for serving on a plate, as in gourmet restaurants.
FLOURS
For those who know the gestures and
the rhythms of a perfect dough.
Do you own a pizzeria,
pinseria, or a restaurant?
We have the right flour for you!
Do you own a restaurant,
a diner, or do you run a street food?
We have the right Pinsa base for you!
PINSA CRUSTS
For those who focus on condiments
and a fast and efficient service.
