Our very special Sourdough
I've been on a quest to create the perfect Pizza for over 2 decades. My journey has taken me through Italy, Africa, the Middle East, America and of course Australia. Along the way I learnt the ancient art of Sourdough & the healthful eating of the Mediterranean Diet.
True Sourdough (no baker's yeast & long fermentation) is the only dough we should ever eat. For thousands of years that's how it was: Bread, Pizza, Croissants, Pancakes,Doughnuts etc...were all Sourdough. That's why in the past Gluten & Yeast intolerances were rare and Type 2 Diabetes was mostly confined to older males.
True Sourdough prevents bloating and sugar spikes. This is because wheat is a grass that is not easily digested by humans...until you ferment it. Modern doughs are made in minutes using artificial Yeasts to simulate the rise obtained through a long slow fermentation. In reality these quick acting Yeasts don't allow the dough time to ferment. They make it rise without the time needed to "break down" the gluten & starches that harm our digestion.
RoccoPizza Sourdough is naturally fermented for up to 3 days using only 3 ingredients (water, flour, salt) to which we add our mother culture, premium Flinders Ranges flour & local sea salt. We never add sugar, yeast or oil.
Our Sourdough has exceptionally high digestibility and extremely low gluten content. It has great flavour and is known for causing no bloating as well as helping contain sugar spikes.
RossoPomodoro (Sydney 2004) - RoccoPizza (London 2009) - RoccoPizza All Natural All Sourdough No Ham & Pineapple (Adelaide 2017)
3 days... 3 ingredients
Our Mediterranean diet ingredients
clean, fresh & Italian
So many suffer from bloating and intolerances after eating wheat products... Come and try a sample of true sourdough pizza/focaccia or bread on us. You can even take it home to try.
Our true Italian Sourdough has no added oil, sugars, or baker's yeast. It just has 3 ingredients and 3 days natural fermentation to break down the gluten and sugars and to "pre-digest" the wheat before it enters our system.
Let's discover together what it is is about wheat products that make so many feel unwell. Is it actually the wheat? Or is it the additives (baker's yeast, sugars, gluten, preservatives) and the lack of sufficient fermentation time to break the wheat down before we eat it?
Our secret remains... very few ingredients together with a long natural fermentation.
Come and try.