Wheat flour is obtained from the roasting of durum wheat (Tritucum durum) which is then grounded.

The stone milling of the type 1 flour has the main characteristic of grinding the whole grain of wheat at a low processing speed.

The Semola Rimacinata of durum wheat De Cecco, obtained from the selection of the best hard grains wisely ground.

Farina with excellent working characteristics developed based on the feedback of master pizzaioli.

In the preparation of pizza, each ingredient has its importance.

Farina Multicereali adds a hint of originality and an unusual and inviting flavor to bread, pizza and pasta.

With the Molino Spadoni preparation it is very easy to prepare yourself a great black bread at 7 Cereals.

Elastic and resistant gluten flour, ideal for long leavening dough.

Balanced mixture of 5 grains in flakes and flour to prepare a characteristic bread in an easy and fast way.

The Naturkraft is a product based on special powder-dried yeast, developed in collaboration with the Faculty of Biology and Genetics of the University of Parma, made through an original and innovative technology.

Ideal mix for preparing bakery products such as bread, pizzas and rustic focaccia.

Suggested flour for doughs that require a medium-long leavening with yeast.

The soft wheat flour type "00" organic Walnut is produced using only organic wheat grown in Emilia-Romagna

Farina ideal for making a high quality pizza, very soft, fragrant and easily digestible.

Organic coconut, in 250 grams envelope, for those who also in the kitchen do not give up the quality and naturalness of the ingredients.

It is the strongest type, with high gluten content and capable of absorbing more liquids.