Our Pinsa Romana and Focaccia bases combine health, taste, pleasure, creativity and responsibility simply by customizing your favorite flatbreads.
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Our Pinsa Romana and Focaccia bases combine health, taste, pleasure, creativity and responsibility simply by customizing your favorite flatbreads.
Along with professor Marco Gobbetti and his team (faculty of Food Sciences at the University of Bolzano), we investigated the impact that a biga & sourdough fermented Pinsa Romana has on our gut health.
Just heat & top with fresh ingredients. Ideal for sharing. Available in different sizes: the Classic and a Mini snack portion.
Pinsa Alla Pala is the ideal XL format for Foodservice. Just heat & top with fresh ingredients, cut and sell by the slice.
Sandwich style. A sliced Pinsa you can fill with tasty ingredients and eat like a sandwich.
Perfect for dipping or on the side. Available with Rosemary & Seasalt or Sundried Tomatoes & Olive.
A stress-free and traditional method of 72-hour fermentation of biga
and sourdoughs with high hydration. Highly automated for optimum productivity.
We start by selecting only the finest organic and locally sourced ingredients
We took great care and time to develop a unique and authentic process
We bake our flatbreads in our stone oven so it’s crispy outside and airy inside
This method allows us to create a premium selection
of artisan-style, healthy, high-quality flatbreads.
Discover the construction of our bakery and the installation of our production lines.
FOURNEO
300 rue Gilbert Chiquet
62500 Leulinghem, France
info@fourneo.fr +33 3 92 03 00 50
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