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All-purpose flour italian...
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All-purpose flour italian type "0" from ancient...

Price €4.90
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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.

Wholemeal wheat flour...
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Wholemeal wheat flour Italian "integrale" with...

Price €4.20
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Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Puglia with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated.

Gastronomic tips   
Whole-wheat flour is ideal for the production of fiber-rich breads and biscuits, rustic breads, savory pies, tarts.

All-purpose flour Italian...
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All-purpose flour Italian type "0" Pizza with...

Price €3.50
In Stock

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.

Re-milled Durum Wheat...
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Re-milled Durum Wheat Semolina flour with wheat...

Price €3.90
In Stock

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.

All-purpose  flour Italian...
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All-purpose flour Italian type "0" Cookies...

Price €3.00
In Stock

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.