Bright Wheat Flour biological - Feichter Bernhard 1 kg
The wheat is cultivated at 1200 m of sea level according to biologically dynamic guidelines
Then the grain are grouned by our stone mill
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
The climate, the spring water and the soil of this marvelous island add quality and prestige to this product of the highest level: stone milling with dry system at low revolutions to avoid overheating of the product and preserving its organoleptic properties , slow extrusion, bronze drawing, long drying times (30-48 hours) at low temperatures, manual packaging do the rest.
Sicilian flour TIMILIA
Sicilian flour PERCIASACCHI
Sicilian flour RUSSELLO
Khorasan Sicilian Flour