Stone-ground ancient Italian grain flours
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Primosale is a soft and fresh cheese. Cut into cubes flavors salads; cut into slices of half a centimeter can be roasted in a non-stick pan or a...
Creamy and spreadable, fresh milk tomini 100% Canavese vaccine. Caseificio Garda, the pleasure of handmade cheese.
Would you like to try all theMolino Borra cakes to find your favorite?Eterai is the solution! In a 100g bag you will find yellow corn cakes, red...
Thanks to the characteristics of white corn, thin and delicate cakes are obtained, with a sweet aftertaste that reminds the palate of the flavors...
Máthema is a red corn cake derived from a natural cross between ancient varieties of South American corn and Italian corn.The result is a rustic,...
Paper box with exclusive illustration by Petra Zublasing. Contains Leo tablets in the mixed thirst-quenching taste.Limited edition! Each zodiac...
L'Alvà Forno diffuso uses only semi-wholemeal flours of the Canavese territory ground to stone and sourdough.
For the month of May L'Alvà has thought of a rich and tasty bread: Senatore Cappelli durum wheat, broad beans and guanciale! Only sourdough and...
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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,...
Rye is a cereal with a low glycemic index and characterized by a high vitamin intake (folic acid or folacin), mineral salts (sodium, potassium,...
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...
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...
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...
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...