MOLINO SPADONI _
Suggested flour for doughs that require a medium-long leavening with yeast.
Suggested flour for doughs that require a medium-long leavening with yeast.
The Semola Rimacinata of durum wheat De Cecco, obtained from the selection of the best hard grains wisely ground.
Larger than the Mezzi Rigatoni, but equally suitable for capturing the most different seasonings, the Mezze Maniche Rigate, with their external stripping exalt of taste every recipe.
Ideal mix for preparing bakery products such as bread, pizzas and rustic focaccia.
With the Molino Spadoni preparation it is very easy to prepare yourself a great black bread at 7 Cereals.
The Tortiglioni are one of the many variants of the maccherone, one of the oldest formats born in Naples.