Jagota had the opportunity to showcase our artisan pizza flours from Molino Casillo at “Piazza Italiana: A Taste of Italy in the Heart of Bangkok”, organised by the Thai-Italian Chamber of Commerce (TICC) at Gaysorn Urban Resort on 3 November 2025.
Unlike other types of flour on the market, which are typically available as Type “00”, Molino Casillo’s Type “0” flour offers higher nutritional value — containing natural fats, proteins, vitamins B and E, minerals, and fibre — while also producing a more aromatic result when baked.
Jagota brought the authentic taste of Italy to everyone by transforming Molino Casillo’s premium Italian pizza flours — Type 0 M, Type 0 L, and Type 0 LA 8 Plus, all enriched with wheat germ — into delicious pizzas such as pizza Romana, pizza with assorted cheeses, pizza with chorizo, and more, created by Chef Agatino Arena, Casillo’s Pizzaiolo.
Our flours can be selected according to preference. Learn more about Molino Casillo flours below:
1.Soft Wheat Flour Type “0” M – The most popular flour among pizza makers. Recommended for preparing pizzas and focaccia with a medium leavening time (12–20 hours).
2.Soft Wheat Flour Type “0” LA 8 Plus – Ideal for creating modern-style pizzas with a strong aroma and distinctive crust, making it a popular choice for pan pizzas (leavening time 48 hours or more).
3.Soft Wheat Flour Type “0” L – Perfect for creating pizzas with a pleasant aroma that are light and easily digestible (leavening time 48–72 hours).
