This flour is made only by using Gluten-free Buckwheat flour of the best quality in Valtellina, north of Italy.
Farmers started picking up buckwheat in north of Italy from 1616 and the tradition still goes on. Buckwheat flour is an essential ingredient to make the traditional \'Pizzoccheri della Valtellina\', or \'Polenta\', desserts, gluten-free bread and crepes.
Made with specially selected durum wheat flour and following the traditional Italian method, this tagliatelle is made from 35% fresh eggs and carefully desiccated in 14-16 hours to ensure an ultimate fresh taste.
The name derives from the verb \'pappare\', meaning "to gobble up". This is a wider version of tagliatelle or fettuccine, making it suitable for rich sauces with mushrooms, ragu or even with game.
Durum wheat made exclusively from healthy and fair trade cereals with no additives, cleaned and washed and then finely granulated.
Suitable for the preparation of dry pasta or as a complement to traditional mixes for the production of fresh pasta and fresh stuffed pasta, and also for machine-made homemade bread.
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.
This \'0 type\' 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 bread! Have fun dressing your creations with unique flavours.
Dried 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.
It contains 3 sachets of 7g each, for a total of 21g.
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.