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.
The process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.