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Dough with lievito madre

The "lievito madre" (starter yeast) is a mixture of water and flour acidified by a complex of yeasts and lactic bacteria that can start the fermentation process.

Natural Leavening

It benefits from an organoleptic and nutritional point of view, and is recommended by dieticians in the event of intolerance to commercial products.

Farm-to-table ingredients

We use local food, such as seasonal vegetables, in order to guarantee its fresh taste and genuineness.

High digestibility

The digestibility of natural yeast products is due to the enzymatic process that occurs during fermentation and increases the availability of easily digestible carbohydrates and proteins.




  • Corso Vittorio Emanuele II, 56
  • 63064 Cupra Marittima AP - Italy
  • tel. +39 0735 363017
  • email. info@pomorilla.it
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