9 other products in the same category:
Excellent for cooking the typical Genovese porridge and panissa (or panella in Sicilian).
Produced by organic farming, stone-ground.
Produced by organic farming, whole seeds, produced by passing the sieve (strainer) whole wheat flour.
Produced by organic farming, ground by stone.
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.
Test yourself with a large flour. Ingredient for everyone, even for allergy sufferers and gluten intolerant.
Flour type 0 strength W300 / 320 P / L 0.8, great for long-leavening and baking products. Organic flour.
a refined flour suitable for the preparation of biscuits and cakes