The added value starts from the selection of the basil seed to reach the seed and the subsequent harvest, following a process that combines tradition and innovation.
The stone milling of the type 1 flour has the main characteristic of grinding the whole grain of wheat at a low processing speed.
Farina ideal for making a high quality pizza, very soft, fragrant and easily digestible.
Farina with excellent working characteristics developed based on the feedback of master pizzaioli.