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Produced by organic farming, ground on stone and passanta to "sieve", the sieve.
Flour type 0 strength W300 / 320 P / L 0.8, great for long-leavening and baking products. Organic flour.
Excellent for cooking the typical Genovese porridge and panissa (or panella in Sicilian).
Produced by organic farming, using the most precious varieties of soft wheat Langa.