Co-founders Andrea Burrone and Giacomo Pizzigoni are using a new Italian flour with delicious and more consistent results
Back in February 2020, the San Diego Union-Tribune’s dining critic ranked Ambrogio15’s Milanese-style pies the best pizzas in San Diego County.
Ambrogio15 Restaurant Group co-owners Giacomo Pizzigoni, left, and Andrea Burrone outside their La Jolla fine-dining restaurant Ambrogio by Acquerello. Ambrogio15 is the first restaurant company in California to import flour from Molino Dallagiovanna, a 191-year-old family-run flour mill in Piacenze province, just southeast of Milan. Pizzigoni said it’s the only mill in Italy that still washes its wheat grains with water. It’s a time-consuming and expensive process, but Pizzigoni said the water bath softens the seed kernels to provides a cleaner and more evenly milled product.
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