The Scrocchiarella is made from a mixture of wheat flour "0", Venere rice flour, natural yeast and beer.
Pre-dough to 16/24 hours of maturation in cold storage and dough with leavening at room temperature of 6/8 hours.
Pre baking in oven at 300 degrees and final firing at 240 degrees with filling at the end of cooking.
The products we use to fill it are of the highest quality and carefully selected by the best producers D.O.P., the value of Scrocchiarella is also this!
Is not possible to have Scrocchiarella gluten-free.