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.
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.
Large table salt from the underground salt deposits to the slopes of the Himalaya chain.
Pecorino cheese cream spread with an intense flavor and pleasantly spicy.
Black pepper in dried grains cultivated in the countries of the tropical belt in the ideal climatic conditions.
Fresh goat cheese, tastes sweet and delicate with soft and white pasta.
Schinus berries are rather delicate and their sweet and spicy aroma and a pleasantly resinous taste.
King Sardo is a pecorino cheese with a minimum seasoning of 60 days.
White ground pepper cultivated and dried in the countries of the tropical belt in the ideal climatic conditions.
This product is very useful to taste and prepare many typical Italian dishes.
Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.
Pecorino cheeses are produced exclusively with Sardinian sheep's milk, from farms in natural pastures.
The Sardo Flower is the oldest pecorino in Sardinia, dating back to the Bronze Age.
The Gran Sepi is a pecorino cheese with high maturation, with a marked and tasty taste.
Pecorino cheeses are produced exclusively with Sardinian sheep's milk, from farms in natural pastures.
Bel Sepi is a mixed cheese obtained from sheep's milk and whole cow's milk.
The quality of Pecorino Sardo is guaranteed by the Consortium of Protection.
Fresh goat cheese, tastes sweet and delicate with soft and white pasta.
The semi-seasoned goat cheese has a minimum seasoning of 2 months, with a savory and aromatic taste.
Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.