Friscello Speciale by Mulino Maroggia is a finely remilled durum wheat semolina, made from selected Canadian durum grains and supplied in a professional 25 kg sack. With its ochre-yellow colour and intense wheat aroma, it is the reference semolina for dusting in the pizzeria, for crisp fritters and breading, and for long-fermentation breads in the Southern Italian tradition. LAPA delivers it dry and protected across Switzerland.
What remilled durum wheat semolina is
Durum wheat semolina is the milled product of durum wheat (Triticum durum), recognisable by its amber-yellow colour and coarser grain than soft-wheat flour. When it goes through a second milling pass it becomes remilled semolina (rimacinata), with a very fine grain of about 200-300 microns: soft to the touch yet strong and tenacious, ideal for baking and long-keeping baked goods.
Friscello Speciale and the Mulino Maroggia mill
Friscello Speciale follows a historic house recipe of Mulino Maroggia, milling in Maroggia (Ticino) since 1888. Today it is the largest and most modern mill in the canton, processing over 50 tonnes of grain a day. The remilled semolina not only makes the pizza crisp and gives the crust a slightly rough surface, it also makes the dough easier to stretch and favours long fermentation.
Sensory profile
Fine, even grain of about 200-300 microns, ochre to amber-yellow colour from the natural carotenoids of durum wheat, and a distinctive aroma of freshly milled grain. The tenacious gluten network traps the starch during baking, so dough and pasta stay firm and never become sticky.
Professional uses
- Pizza dusting and stretching: use it on the bench and peel instead of type 00 flour so the dough does not stick and slides cleanly into the oven.
- Long-fermentation bread: pure or blended for Apulian-style breads with a golden crumb and long shelf life.
- Fresh pasta: orecchiette, cavatelli, strascinati and troccoli with water only, hydration around 50-55 percent, rest 30 minutes before shaping.
- Focaccia: blended 50/50 with type 00 flour, with mashed boiled potato in the dough for a soft interior and crisp surface.
- Crisp fritters and breading: for golden, crunchy coatings on vegetables, fish and panelle-style specialities.
Pairings and complements
Pairs naturally with peeled and San Marzano tomatoes, fior di latte and mozzarella, extra virgin olive oil, fresh yeast and natural leaven for the complete pizza and bread workflow.
Technical specifications
Net weight 25 kg, single ingredient durum wheat semolina, allergen gluten. Store cool and dry between 15 and 22 degrees Celsius, humidity below 60 percent, away from heat and direct light; shelf life 12 months in the unopened sack, use within 3 months after opening.
Storage and LAPA delivery
As a dry product it needs no cold chain and is perfect for full-pallet or single-sack stock orders. LAPA ships from its Embrach warehouse near Zurich, with its own fleet in the Zurich, Winterthur, Uster, Bulach, St. Gallen and Aargau regions and with food-grade partner couriers (Swiss Post, Planzer, Galliker, Camion Transport) for Ticino, French-speaking Switzerland and the Grisons.
Who it is for
For pizzerias, bakeries, pasta makers, restaurants, hotels and Italian delicatessens that want a constant, professional-grade durum wheat semolina from a historic Swiss mill.
