Recipes - Molini Riggi

The pizza that “nun se ‘nchiomm”: the recipe for making it at home

Considered the daddy of the made-in-Salerno pizza, Donato Lardieri, owner

The pizza that “nun se ‘nchiomm”: the recipe for making it at homeemilio2025-08-08T17:39:55+02:00

Ingredients (for about 30 panelle): - 500 g of Cecilia

PANELSriggi2026-06-09T10:46:00+02:00

This recipe is made by blending 2 flours obtained by

Ancient Pizzaemilio2026-06-09T10:46:58+02:00

This recipe is made with the "MONREALE" blend, which is

Pizza in Panemilio2026-06-09T10:47:03+02:00

This recipe is made with our blend "PIZZA MAESTRO! PERCIASACCHI,"

Pizza fried pizza Maestro!emilio2026-06-09T10:47:09+02:00

This recipe is made with"PIEDIGROTTA" remilled semolina, obtained from selected

PIEDIGROTTA Pizzaemilio2026-06-09T10:47:15+02:00

This recipe is made with 2 blends of our own

MONREALE Pizzaemilio2026-06-09T10:47:21+02:00

This recipe is made with our "PIZZA MAESTRO! RUSSELL ",

Pizza Maestro! RUSSELLemilio2026-06-09T10:47:27+02:00

This recipe is made with our"ETNA" type 0 wheat flour,

Pizza ETNAemilio2026-06-09T10:47:32+02:00

PINSA MASTER BASE Ingredients: 1 kg PINSA

Pina Maestroemilio2026-06-09T10:47:50+02:00