14 other products in the same category:
Produced by organic farming, whole seeds, produced by passing the sieve (strainer) whole wheat flour.
Produced by organic farming, ground on stone and passanta to "sieve", the sieve.
Specialties used particularly in the northeast to accompany fish dishes.
Polenta of the past, twentieth century. Marano corn flour, an ingredient that is fortunately rediscovering itself after being replaced by more profitable seeds. Pay back in taste.
Flour type 0 strength W300 / 320 P / L 0.8, great for long-leavening and baking products. Organic flour.
One of the oldest recipes of the Piedmontese culinary tradition, typical of the peasant cuisine of Northern Italy. Ready in a few minutes.
Produced by organic farming, using the most precious varieties of soft wheat Langa.
Excellent for cooking the typical Genovese porridge and panissa (or panella in Sicilian).
A great classic of the Valtellina to "tan" with butter and cheese. Quick preparation, ready in 5 minutes!
A great classic of the Valtellina from "tan" with butter and cheese.
Excellent stuffed with streamers cheeses (fontina cheese or parmesan cheese) or with gorgonzola.