Stone-ground ancient Italian grain flours
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Few ingredients, all the taste of cocoa!Obtained from roasted and stone-ground cocoa beans.
Few ingredients, all the taste of cocoa!Obtained from roasted and stone-ground cocoa beans.
The Cri-Cri is the praline chocolate of the Piedmontese tradition: toasted IGP Piedmont hazelnut covered with dark chocolate and coated with sugar...
SENSORY NOTES Color:intense straw yellow with slight golden shades.Perlage: fine and persistent.Perfume:intense, complex, elegant, with notes of...
The cheeses that theLe Tome Di Villacompany selects and refines are passionately guarded in alice superiore's cellar and come only from small farms...
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Verna is an ancient soft wheat native to Tuscany, much appreciated for its rusticity and its strong aroma.Bread and pasta prepared with this flour...
Rye is a cereal with a low glycemic index and characterized by a high vitamin intake (folic acid or folacin), mineral salts (sodium, potassium,...
The Gentil Rosso is an ancient variety of soft wheat, widely cultivated throughout Italy in the first 30 years of the '900.Low in gluten, it is...
Saragolla is a variety of khorasan durum wheat, sister of the famous Kamut® (which is a registered trademark and not the name of a type of...
Senatore Cappelli is an ancient and precious variety of durum wheat, much appreciated for the preparation of bakery products; in particular, bread...
Buckwheat flour is rich in vitamins of group B and group E. Widely used for the preparation of a large number of recipes (bread, desserts,...
Spelt Monococcus is rich in fiber, proteins and B vitamins. Flour can be used for the preparation of bread and pasta. Spelt bread has a taste...