Best sellers

"00" flour for pastries, but also for long-fermentation pizza and bread. W: 280-320.

Strong flour for pizza and long-fermentation bread. W: 320-360.

Flour for bread, pizza, focaccia, and sweets. W: 230-280. This flour is also suitable for making Neapolitan pizzas with a large crumb structure.

Soft wheat flour and re-milled durum wheat semolina for crispy pizza. W: 320-360.

Manitoba flour for large leavened products. W: 320-360.

"00" flour for shortcrust pastry, fresh pasta, rolls, and breadsticks. W: 180-230.

Re-milled durum wheat semolina for fresh pasta, bread, pizza, and focaccia.

Wholemeal flour, rich in fiber. W: 280-320.

Flour made from wheat, rye, oats, barley, and corn. Ideal for both sweet and savory preparations.

Type 1 flour for bread, pizza, focaccia, and rustic, well-balanced sweets. Type 1 flour W: 230-280.

Type 0 flour with teff, quinoa, hemp, and chia for gourmet pizzas and focaccia. W: 300-320.

Semi-wholemeal flour for rustic sweet and savory baked goods. W: 230-280.

Blend of soft wheat, durum wheat, and cereals for focaccia, pizza, and bread.

Lievito di birra secco istantaneo, da utilizzare direttamente negli impasti. Adatto sia a brevi, sia a lunghe maturazioni.

Organic Type 0 flour for cookies, tarts, and direct doughs. W: 180-230.

Blend of flours for sheet pan pizza and focaccia.

Soft wheat flour, sunflower seeds, sesame seeds, and flaxseeds for a rustic, grain-rich bread.

Durum wheat semolina flour for homemade pasta, gnocchi alla romana, and semolina.

Soft wheat flour and potato flakes for soft sweet and savory baked goods.

Soft wheat flour and pumpkin puree for bread, focaccia, and sweets.

Granulated flour for crispy frying and for dusting bread and pizza.

Organic wholemeal flour, stone-milled, for shortcrust pastry, breadsticks, and short fermentation doughs. W: 180-230.

Type 0 flour, durum wheat, barley, and oats for a light bread with a crispy crust.

Spelt flour for sweet and savory recipes such as bread, pasta, focaccia, cakes, and pizza.

Preparato per prodotti da forno con pasta madre essiccata e lievito di birra secco.

Blend of spelt flour and whole barley for rustic-tasting bread and focaccia.

Whole spelt flour for bread, pizza, focaccia, cakes, and cookies.

Farina Tipo 0 realizzata con grano 100% italiano dedicata all'alimentazione dei bambini.

Blend of soft wheat flour and rye flour for dark, rustic bread with an intense flavor.

Rice flour for cakes, cookies, creams, and breadings.

Blend for making soft gnocchi in just a few minutes.

Coarse-grain cornmeal for yellow polenta.

Yellow cornmeal for cakes, sweets, and cookies.

Medium-grain cornmeal for yellow polenta.

Lievito naturale per dolci senza vanillina, perfetto per torte, ciambelloni, plum-cake.

Coarse-grain cornmeal for white polenta.

Farina di segale per il pane "nero" e ricette dolci e ricche di fibre.

Fecola di patate per rendere più morbidi i dolci in pasticceria o per addensare creme.

Amido di mais - Maizena per dolci alti e soffici, panature leggere e croccanti o come addensante per dolci.

Fiocchi di patate, perfetti per la preparazione del purè.