Cereals   
Grain varieties, Bramante. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
The soft white wheat flour italian type "0" Cookies with wheat germ is perfect for the production of biscuits, sweet and savoury shortcrust pastry, tarts, flatbreads, breadsticks, sponge cake, cream puffs, wrap and short-leavened bread.

Cereals
This grain comes from the sowing of a mixture of about 2,000 varieties of ancient     soft wheat of the prof. Salvatore Ceccarelli. Grown in Puglia with organic farming methods and without using glyphosate.    We chose to sow this mixture of grains of the prof. Ceccarelli because it allows us to produce in a sustainable way.

Gastronomic tips   
The flour made from italian ancient grain is an extraordinary product for nutritional values, scents and flavors. It's perfect for the production the production of ancient breads, of traditional biscuits and sweets, sweet and savoury shortcrust pastry, tarts, flatbreads, breadsticks, sponge cake, cream puffs, wrap and short-leavened bread.

Ingredients    
Italian Durum wheat flour with wheat germ, water

Cooking time: 8/10 minutes

Thanks to the presence of wheat germ, inside our pasta there are protective and anti-inflammatory substances for the organism. Wheat germ is a concentrate of nutrients such as amino acids, fatty acids, mineral salts, B vitamins and tocopherols (vitamin E).
The result is a dough that is cooked in a short time, that keeps cooking, with an incomparable taste, able to release an intense wheat fragrance, preserve all the nutritional values and digestibility of the pasta.

Cereals   
Grain varieties, Bisanzio and Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
The soft white wheat flour italian type "0" Pizza with wheat germ  is ideal for pizza, but also for all types of bread, in the preparation of sweet and savory baked goods, it is also suitable for the preparation of desserts, cakes, plum-cakes and donuts . It is also used for the preparation of puff pastry and egg pasta.

Food pairing
Great as an appetizer and to add a touch to the salad flavor, they lend themselves to the most varied uses in the kitchen and are the main ingredient of aperitifs and happy hours of the best bars.

Olio Piano Art Line Natale 2021 is a refined bottle of oil with Christmas decorations. This year's edition was entrusted to the artist Domenico Miglio illustrator and graphic designer from San Severo.

Cereals   
Grain varieties, Bisanzio and Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
Strong brown bread flour italian type "2" with wheat germ is ideal for all types of bread, pizza, focaccia and desserts.

Food pairing   
It's ideal for all baked and grilled dishes such as bruschette, fish and molluscs, meat, soups and legume dishes, soups of strong flavors, cooked and tasty vegetables such as chicory and rocket, fresh cheeses. Great for frying. The raw oil exalts the taste of each dish.

Bag in Box presentation video >>>>

Bag in box assembly video >>>>

Cereals   
Grain varieties, Bramante. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
The soft white wheat flour italian type "0" Cookies with wheat germ is perfect for the production of biscuits, sweet and savoury shortcrust pastry, tarts, flatbreads, breadsticks, sponge cake, cream puffs, wrap and short-leavened bread.

Food pairing   
It's ideal for all baked and grilled dishes such as bruschette, fish and molluscs, meat, soups and legume dishes, soups of strong flavors, cooked and tasty vegetables such as chicory and rocket, fresh cheeses. Great for frying. The raw oil exalts the taste of each dish.

Cereals   
Grain varieties, Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
The Strong brown bread flour italian type "2" with wheat germ is ideal for pizza, croissants and puff pastry, for all types of bread, focaccia and desserts.

Cereals   
Grain varieties, Bisanzio and Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
The strong white bread flour Italian type 1 is ideal for the preparation of any sweet or savory recipe: bread, pizzas, focaccia, fresh pasta, sweets and biscuits. It is also used for the preparation of egg pasta. As our flours are natural and thanks to the presence of LIVE wheat germ, the doughs need less salt (about 20 gr. Per kg) and less yeast (0.1%).

Food pairing   
It's ideal for all baked and grilled dishes such as bruschette, fish and molluscs, meat, soups and legume dishes, soups of strong flavors, cooked and tasty vegetables such as chicory and rocket, fresh cheeses. Great for frying. The raw oil exalts the taste of each dish.

Food pairing
Great as an appetizer and to add a touch to the salad flavor, they lend themselves to the most varied uses in the kitchen and are the main ingredient of aperitifs and happy hours of the best bars.

Ingredients    
Italian Durum wheat flour with wheat germ

Cooking time: 10/12 minutes

Thanks to the presence of wheat germ, inside our pasta there are protective and anti-inflammatory substances for the organism. Wheat germ is a concentrate of nutrients such as amino acids, fatty acids, mineral salts, B vitamins and tocopherols (vitamin E).
The result is a dough that is cooked in a short time, that keeps cooking, with an incomparable taste, able to release an intense wheat fragrance, preserve all the nutritional values and digestibility of the pasta.

Our Extra Virgin Olive Oil is currently recognized among the best in Italy. This year our olive nectar also presents a new packaging that allows us to better express its intrinsic characteristics: the quality and the passion behind it.

Cereals
Grain varieties, Pietrafitta and Marco Aurelio. Cultivated in Puglia with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein level which allows us to produce semolina for pasta making with excellent characteristics.

Gastronomic tips    
The re-milled durum wheat semolina with wheat germ is ideal for making dry and fresh pasta, bread, focaccia, biscuits, cakes and breading.

Olio Piano Art Line Natale 2021 is a refined bottle of oil with Christmas decorations. This year's edition was entrusted to the artist Domenico Miglio illustrator and graphic designer from San Severo.

Ingredients   
Italian Durum wheat flour with wheat germ, water.

Cooking time: 8/10 minutes

Thanks to the presence of wheat germ, inside our pasta there are protective and anti-inflammatory substances for the organism. Wheat germ is a concentrate of nutrients such as amino acids, fatty acids, mineral salts, B vitamins and tocopherols (vitamin E).
The result is a dough that is cooked in a short time, that keeps cooking, with an incomparable taste, able to release an intense wheat fragrance, preserve all the nutritional values and digestibility of the pasta.

Cereals   
Grain varieties, Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
Our Soft white wheat flour italian type "0" leavened is a flour rich in protein and gluten. It absorbs high liquid percentages and retains more carbon dioxide. The dough is elastic, tenacious and particularly resistant to leavening thanks to the more solid glutinic network. Its use is recommended for recipes that require a long leavening because it prevents the dough from deflating. Ideal for bread, pizza, babà, brioche bread, panettone.