Pasta & Co

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Typology
  • Typology
  • Alphabetical order
  1. Orzo Agordino Decorticato a Pietra
    Orzo Agordino Decorticato a Pietra - Hulled Barley
    Barley hulled in stone, an ancient grain used in Italian gastronomy va...
  2. New
    Orzo Perlato Bio
    Orzo Perlato Bio
    Organic pearl barley
  3. Tutta biga Bio
    Tutta Biga Bio
    Focaccia prepared with biga-only dough
  4. Farro Grande Alpino Spelta
    Whole Spelled "Spelta"
    Spelt of variety Grande Alpino or Spelta, perfect for soups
  5. Farina di Mais Biancoperla - Tenuta Borgoluce
    Biancoperla Maize Flour - Tenuta Borgoluce
    White maize flour tipically used in Treviso area to cook a very creamy...
  6. Farina gialla per polenta di Mais Sponcio
    Farina per polenta Mais Sponcio
    An antique variety of maize from the Dolomiti Bellunesi, impollinated ...
  7. Farina Tendu Bio
    Farina Tendu Bio
    Mix of soft and hard wheat
  8. Petra 1 - sacchi da 5 kg
    Petra 1 - 500 g
    Type 1 flour ideal for large-sized breads, focaccias, desserts and pre...
  9. Petra 3 - sacchi da 5 kg
    Petra 3
    Type 1 soft wheat flour ideal for pizza and focaccia
  10. Petra 5 - sacchi da 5 kg
    Petra 5
    Type 1 soft wheat flour ideal for biscuits and cakes
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