QUATTRO FORMAGGI FOUR CHEESES

Whole milk mozzarella is a high-quality cheese providing protein and calcium. Made from cultured pasteurized whole milk, it retains beneficial nutrients. It is a good source of calcium and protein.

Tomato sauce is made from whole tomatoes and herbs, providing vitamins and antioxidants. It is minimally processed, retaining the natural benefits of tomatoes. Contains lycopene, which may reduce the risk of certain diseases.

Fontina cheese is a flavorful cheese made from pasteurized cultured milk. It provides essential nutrients like calcium and protein. Its rich flavor enhances the overall taste of the product.

Provolone cheese is a semi-hard cheese offering protein and calcium. Made from cultured milk, it is a nutritious addition to the product. It adds a distinct flavor and nutritional benefits.

Parmesan cheese is a hard cheese known for its strong flavor and nutritional content. It is a good source of calcium and protein. Its aged nature enhances flavor and digestibility.

Parsley is a fresh herb that adds flavor and nutrients. It is rich in vitamins A, C, and K. Its antioxidant properties contribute to overall health.

Garlic is a flavorful herb with potential health benefits. It contains compounds that may support heart health and immune function. Its use in cooking enhances flavor and nutritional value.

Oregano is a herb known for its aromatic flavor and health benefits. It contains antioxidants and anti-inflammatory compounds. Its inclusion enhances flavor and provides nutritional benefits.

Unbleached wheat flour is a common base for pizza crusts, providing structure and texture. It is less processed than bleached flour, retaining more nutrients. However, it is still a refined carbohydrate with limited nutritional benefits.

Enzymes are used in baking to improve dough texture and rise. They are naturally occurring proteins that aid in the breakdown of starches. Their use in food processing is generally considered safe.

Water is a fundamental ingredient in dough, providing moisture and aiding in gluten development. It is essential for the hydration of flour. As a natural ingredient, it poses no health risks.

Non-GMO corn meal is used for texture and flavor in pizza crusts. It is less processed than refined corn products. Being non-GMO is a positive attribute for those concerned about genetically modified organisms.

Baker's/nutritional yeast in standard use — benign.

Salt is used to enhance flavor and control yeast activity in dough. It is a common culinary ingredient with no significant processing. While essential in moderation, excessive intake can lead to health issues.

Calcium chloride is used as a firming agent in tomato sauce. It helps maintain the texture of canned tomatoes. It is generally recognized as safe when used in food processing.

Citric acid is a natural preservative and flavor enhancer. It is commonly used in food processing to maintain freshness and enhance flavor. It is generally recognized as safe for consumption.

Soybean oil is a seed oil high in omega-6 fatty acids, which can promote inflammation. Despite being non-GMO and organic, it is still highly processed. Its use is discouraged due to potential health concerns.