Marghe 2.0 Jun 2026

The world of [insert context] has undergone a significant transformation in recent years, with technological advancements and changing user behaviors driving innovation and disruption. One platform that has been at the forefront of this evolution is Marghe, and now, it's taking a major leap forward with the launch of Marghe 2.0.

The use of Fior di Latte and specific DOP (Protected Designation of Origin) products to ensure an elite flavor profile. marghe 2.0

| Classic Margherita | Marghe 2.0 | |-------------------|-------------| | Standard dough (AP flour, long rise) | High-hydration, biga or poolish preferment (72h cold ferment) | | Fresh mozzarella (sometimes watery) | Pressed, low-moisture fior di latte or burrata at serving | | Raw tomato sauce | Double-concentrated tomato purée + flash-cooked cherry tomato burst | | Basil leaves added before baking | Basil oil drizzle + fried whole basil leaves as garnish | | Baked in home oven (250–280°C) | Steel plate + broiler finish (or Ooni / Gozney for 450°C+) | The world of [insert context] has undergone a