Flour for dough ground with stone mill
Ideal for: breading meat and fish, frying fish and vegetables, pasta, bread and cookies.
THE ART OF WHOLEMEAL FLOUR:
- Rice grown on optimal soil: legend has it that in the last century they mixed Nile silt into it.
- Grains aged in tempered silos: in this way we perfect even more their organoleptic qualities.
- Stone ground: the flour maintains all the organoleptic and nutritional properties of the grain.
- Natural, from the producer to the consumer: from sowing to packaging, we control and guarantee the rice, cultivated as it was once done.
Product grown, milled and packaged at: "Cascina La Reale" Garlasco (PV) - Ticino Park - ITALY