Molino Colombo Opera Flour by Giovanna Chen Tipo 00 Flour for Panettone (12.5kg/28lbs)

Opera is a professional Italian flour developed by Molino Colombo in collaboration with Giovanna Chen. It is designed for grandi lievitati, sourdough refreshment, and complex leavened pastry work.

Giovanna Chen is a Taiwanese pastry and lievito madre expert. She was captain of the Taiwan team that won the 2025 Panettone World Championship, and she collaborated with Molino Colombo on the development of Opera flour.

Opera is best used for panettone, pandoro, colomba, sourdough starter refreshment, and other long-fermented enriched doughs that require strength, balance, and fermentation control.

Yes. Opera was specifically developed for grandi lievitati, the category that includes panettone, pandoro, and colomba.

Yes. Opera is positioned for both grandi lievitati and rinfreschi, meaning sourdough or lievito madre refreshment.

Opera is a professional-grade flour, but advanced home bakers making panettone, pandoro, colomba, or lievito madre-based doughs can also benefit from it.

Opera is built around the idea of controlled strength rather than aggressive strength. The flour shines in stability, precision, balanced dough handling, controlled alveolation, keeping quality, and performance in complex pastry applications.

Yes, Opera is completely additive-free.

Macinazione dolce refers to Molino Colombo’s slow, cold milling process. This approach is intended to preserve the wheat’s protein structure and aromatic complexity, while supporting dough workability and fermentation management.

Opera is primarily designed for grandi lievitati and lievito madre refreshment, but the flour can also be used for sourdough starter maintenance and rustic breads with great success.