Flour

Polenta is cornmeal boiled into a porridge and eaten directly or baked, fried or grilled. This instant polenta is ready in 5 minutes!

Polenta is an Italian word, derived from the Latin for hulled and crushed grain, especially barley-meal. It\'s usually served instead of pasta, rice or potatoes.

Pivetti organic flours are obtained by milling 100% Italian wheat grown following the EU’s organic rules. Organic soft wheat flour type “0” is ideal for making Bread, Pizza, Focaccia and breadsticks.

 With its straw yellow colour and rough grain size, you can create sophisticated recipes respecting the traditions of Italian cuisine. Ideal for bread, pizza, focaccia and fresh pasta.

This flour guarantees perfect raising and elastic dough that can be used to create sophisticated and inimitable flavours, every day. Ideal for all kinds of pizza and focaccia! Have fun dressing your creations with unique flavours.

The Manitoba flour guarantees perfect raising, so you can create soft or crispy recipes with a sophisticated, inimitable flavour, every day.

It is the ideal flour for making all types of fresh pasta, respecting the traditions of Emilia. Serve your creations with a sauce that will be exalted in its combination with the unique flavour of your pasta.

Preparing sweet and savory recipes every day has never been easier and faster!

Dried Beer Yeast ideal to make mixtures that require a slow rise, such as pizza, bread and savoury cakes.

This yeast is only added to the flour, along with 2 teaspoons of sugar. When using this yeast is necessary to the dough before baking.

A leavening agent of modern design has always been the magical ally of those who love to prepare homemade desserts!

Thanks to the instant leavening, simply add it last to the dough, put it in the oven and you\'re done.

Fresh yeast is a living micro-organism that starts to ferment when flour or sugar is added to it. This releases carbon dioxide, which makes the dough rise. Adding sugar to fresh yeast makes it easier to mix into the water and encourages it to ferment.

It\'s ideal for pizza dough, bread and baking.

Soft Wheat Flour Type 00 ideal for pizzas and medium leavening focaccias.

This “Pizza” flour of Molini Lario is obtained from the careful soft wheat blending to support medium leavening preparations. The gluten features and the strength of this flour make it ideal for medium leavened pizza and focaccias.

Soft Wheat Flour 00 ideal for bread, focaccia and fresh pasta.

The “Forte” Flour of the line I Grani del Lago, is obtained by carefully selected blend wheat. The natural amount of gluten content in this flour is ideal for handmade dough. This characteristic, combined with a short kneading time, makes this flour ideal also for the production of fresh pasta.