Nucleo Pizza Rustica by Le 5 Stagioni is a professional seed and bran concentrate designed to be added at 5-15% (typically 10%) to your base pizza flour. It enriches dough with flax, hulled millet and sesame seeds, vital wheat germ and wheat bran, delivering an intense aroma, a more structured crumb and higher fibre, protein and vitamin content. Sold in 2 kg packs (12 kg carton). Ideal for rustic pizza, focaccia and savoury baked goods with long controlled fermentation.
What is a pizza nucleo
A nucleo is not a complete flour: it is a concentrate to be combined with your usual base flour. Le 5 Stagioni Nucleo Pizza Rustica is a blend of non heat-treated seeds and bran that personalises the dough. Replacing about 10% of the flour with this concentrate gives the finished product a rustic, fragrant character without changing the rest of your recipe. It can also be used as an alternative dusting.
The producer: Agugiaro & Figna Molini
Le 5 Stagioni is the professional pizza brand of Agugiaro & Figna Molini S.p.A., born in 2003 from the union of two historic milling families: Molino Agugiaro, founded in 1831 in Curtarolo (Padua), and Molino Figna, founded in 1874 in Valera (Parma). Today the group is a leading Italian soft wheat miller, with plants in Collecchio (Parma), Curtarolo (Padua) and Magione (Perugia). The Le 5 Stagioni line offers more than 30 flours and blends dedicated to pizza professionals.
Sensory profile
The seed mix (42%) of flax, hulled millet and sesame, combined with vital wheat germ and bran, gives the dough a toasted, nutty aroma and a visibly rustic crumb. The crust develops a fragrant crunch while the interior stays soft and well structured, with the natural sweetness of the cereal germ.
Technical specifications
Composition: seeds 42% (flax, hulled millet, sesame), soft wheat farinaccio, vital wheat germ 15%, soft wheat tritello (bran), soya granules. Energy value per 100 g: 1857 kJ / 445 kcal. High in fibre (23 g) and protein (18 g). Recommended substitution 5-15% of the flour. Maximum humidity 15.5%. ISO 9001 quality system. Format: 2 kg pack, 12 kg carton.
Professional uses
1) Rustic pizza dough: replace 10% of a strong base flour (W 280-320) and ferment 24-48 h at 4 C for a fragrant, well-alveolated base. 2) Pinsa and pizza in pala: combine with a high-hydration dough (75-85%) for a crisp, light, seed-rich crust. 3) Focaccia and savoury breads: add 8-10% for a wholemeal character and longer freshness. 4) Alternative dusting: use the concentrate to dust the work surface for a seed-crusted edge. 5) Poolish or Biga method: add the nucleo in the second mixing stage to preserve the seed structure and aroma.
Pairings
Excellent on rustic pizzas with Le 5 Stagioni base flour, San Marzano tomato, fior di latte, extra virgin olive oil and cured meats. The seed crust also pairs well with grilled vegetables, soft cheeses and a drizzle of honey for a sweet-savoury focaccia.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Dry ambient distribution requiring no cold chain across Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel. For Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Grisons (Chur, Davos) shipping within 24-48 hours via partner couriers (Swiss Post PostPac, Planzer, Galliker). Standard pallet and parcel shipping, ideal for stocking professional kitchens. Service tailored for restaurants, pizzerias, bakeries, focaccerie, hotels, delicatessens, Italian grocery stores and private customers passionate about Italian cuisine.
Who it is for
Designed for pizzerias, bakeries, restaurants and professional kitchens that want to offer a rustic, seed-rich pizza or focaccia line with a consistent, certified product backed by a thousand-year milling tradition.
