January 17th is World Pizza Day and in every corner of the planet the most loved and popular dish in the world and the one that most represents Italian cuisine at every latitude is celebrated, so much so that ‘the art of the Neapolitan pizza maker’ has been recognised as a UNESCO World Heritage Site. Round, “al taglio”, “alla pala”, “capricciosa”, “margherita” or in a thousand different variants, millions of pieces of pizza a day renew the tradition of the Belpaese, now also for those suffering from coeliac disease thanks to Farmo Fibrepan, the gluten-free leavened dough preparation by Farmo, the Lombard company that has been combining well-being and made in Italy goodness for 22 years.
Fibrepan contains Psyllium seed fibre, chicory fibre and guar gum which, thanks to their water-absorbing properties, improve bowel function and facilitate digestion. The excellent workability given to the dough, which contains 7% vegetable fibre, makes it possible to bake bread, pizzas, and focaccia all year round, with excellent results and in all lightness thanks to the low protein and lactose-free content. With Farmo Fibrepan you get a dough for preparing a delicious and fragrant pizza, crispy on the outside and soft on the inside, just like in its original recipe.