Le 5 Stagioni
Le 5 Stagioni flour is milled for the demands of real pizza kitchens, and we are the team that gets it to yours.
The Story Behind Le 5 Stagioni
Le 5 Stagioni is a professional flour brand from Agugiaro & Figna, one of Italy’s best-known milling companies, whose wider family history stretches back many generations. The brand is focused on flours developed for pizza, bread, and pastry, combining traditional milling know-how with ongoing research and modern production methods.
Rather than presenting itself as a standalone historical mill, it sits within a larger Italian milling tradition that has been refined over time. That heritage has helped Le 5 Stagioni earn a strong reputation among professional pizzaioli and bakers in Italy and abroad.
Why We Supply Le 5 Stagioni
We do not take on a brand lightly and Le 5 Stagioni earned its place in our range because the flour performs the way professional kitchens need it to: predictable hydration, reliable rise, and a finish that holds up under high-temperature ovens. For pizzerias in particular, that consistency is not a luxury, it is the difference between a dough that behaves the same way every service and one that does not. We are proud to put our name behind a product we would happily use ourselves.
Our Role as Your Le 5 Stagioni Distributor
As the appointed regional distributor for Le 5 Stagioni across the South West and Wales, we manage the relationship so our trade clients do not have to. That means stock availability, reliable delivery schedules, and a single point of contact for queries about a specific product or order.
We work the same way with Le 5 Stagioni as we do with every brand we represent: directly, with care, and with a clear understanding of what our clients need from a supplier they can depend on week after week.
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View Le 5 Stagioni Products
5 Stagioni Ciabatta Romana 10kg
5 Stagioni Dry Yeast Lievito
A blend based on dried sourdough wheat for pizza doughs. Ideal for structuring all types of pizza dough, particularly those where a pronounced cell structure, greater volume during long baking, long-lasting dough, and enhanced aromas and flavours are desired.
From 2 to 5 g/kg of flour, for strong flours with standard hydration; over 10 g/kg of flour, for flours with medium and low protein content, "semi-whole" and whole, and for high-hydration doughs. Does not replace brewer's yeast.
5 Stagioni Gluten Free Flour 1kg
Corn starch, potato starch, vegetable fibers (psyllium, potato, pea, rice, flax,
inulin), salt, flour of legumes (peas), sugar, millet flour, thickeners: hydroxypropyl methylcellulose, guar seed flour; flaxseed flour, rice flour, leavening agents: sodium pyrophosphate, sodium bicarbonate; natural flavors, dextrose.
1 KG
5 Stagioni Lemady 1kg
5 Stagioni Pizza Flour 00 Superiore
5 Stagioni Pizza Flour Manitoba 00
5 Stagioni Pizza Flour Oro 00
5 Stagioni Pizza Morra Extra Virgin Wholewheat Flour
5 Stagioni Pizza Rustica 2 kg
Different seeds 42% (LINSEED, decorticated MILLET seeds, SESAME seeds), soft WHEAT bran, vital WHEAT GERM 15%, groat of soft WHEAT, SOYA grains
Moisture: max 15,5%
NUTRITIONAL FACTS (100 GR)
Energy Value: 335 Kcal - 1857 Kj
Protein: 18
Carbohydrate: 40
Fat: 18
RECOMMENDED DOSAGE
Replace it to about 10% of flour