Mix for Pizza of Wheat Flour "Type 1" Stone Milled
Milling with La Fertè stone (130 years old) does not overheat the grain and preserves all the nutritional and organoleptic properties of the flour.
- CULTIVATION, MILLING AND PRODUCTION AREA ITALY, SICILY
Brown Flour Flour from Old Sicilian Landrace of Soft Wheat "Anforeta"
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