Flour for pasta

Blend for making soft gnocchi in just a few minutes.

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

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

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

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

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

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

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

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

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