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'0' FLOUR COOKIE 25kg
Blend of Type '0' Wheat Flours for Cookies. 25kg Bag
'0' PURE GOLD W23O FLOUR 1kg
Blend of soft wheat flours type '0', variety Pure Gold W230. 1kg Bag
'0' PURE GOLD W300 FLOUR 1kg
Blend of soft wheat flours type '0', variety Pure Gold W300. 1kg Bag
'0' PURE GOLD W400 STRONG FLOUR 1kg
Blend of soft wheat flours type '0', variety Pure Gold W400. 1kg Bag
BLUE '00' FLOUR 25kg
Blend of type '00' wheat flours. Blue Bag 25kg
CACIO DIVINO
Formaggio di pecora semi stagionato, immerso nel vino rosso Sangiovese, forma regolare, crosta liscia colore violaceo, pasta bianca e compatta con lieve occhiatura, profumo persistente di uva, sapore delicato e vinoso.
CACIO FAENUM
Formaggio di pecora stagionato affinato in botte con fieno, forma leggermente irregolare, crosta colore muschiato, pasta bianca e compatta, profumo persistente e agreste, sapore aromatico ed equilibrato
CALAMARATA OF DURUM WHEAT SEMOLINA
Produced through bronze drawing and slow drying. The porous surface of the pasta retains the seasonings and enhances the flavors of the dish.
CAPUNTI OF DURUM WHEAT SEMOLINA
Capunti of durum wheat semolina, porous and always al dente, obtained exclusively with only 100% Italian durum wheat.
DURUM WHEAT SEMOLINA TRIA 3,5kg
Pasta drawn in bronze. The history of this format is really ancient, the term of the word "tria" comes from the Arabic "Ytria" understood as dry pasta, similar to a noodle with a width of 2 cm.
EGG TAGLIOLINI
Pour the noodles still frozen in plenty of salted water, just returned the boil let cook for 2/3 minutes.
We recommend a taste check.