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Excellent for cooking the typical Genovese porridge and panissa (or panella in Sicilian).
Flour type 0 strength W300 / 320 P / L 0.8, great for long-leavening and baking products. Organic flour.
Produced by organic farming, stone-ground.
a refined flour suitable for the preparation of biscuits and cakes
Test yourself with a large flour. Ingredient for everyone, even for allergy sufferers and gluten intolerant.
From the best chestnut, the white "Garessina" from Val Tanaro, a flour worked with a natural stone mill. A whole flour that keeps the original qualities of the fruit intact.To be used both in sweet recipes (a classic!) And as a flour for fresh pasta or to create crepes (or or focaccias) to accompany with salami and cheeses.
Produced by organic farming, ground by stone.