THE WHOLE QUALITY OF OUR WHEAT
FLOUR TYPE 0
produced by the semolina, it’s rich in gluten, mineral salts,
starch and cellulose. Since it conserves a little amount of bran,
it’s perfect for the preparation of bread and focaccia.
FLOUR TYPE 00
Its’ the classical flour, inevitable in any kitchen. Refined and soft,
it’s maybe the most used flour by all the grandmothers.
It’s ideal for batters, desserts and homemade pasta.
WHOLE WHEAT FLOUR
the most nutritious flour ever. It contains the
whole grain, all its parts: starch (simple sugar)
and bran, that’s fiber and wheat germ. Its features
make it a health and complete food.
it’s a mix of different flours, specifically studied
for the preparation of this amazing Italian dish.
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