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

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

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

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.

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

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

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

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

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

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

Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.

Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.

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

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.