This Naldoni type "00" (grano tenero) flour is ideal for home-baked pizzas, Genoa focaccia and fresh pasta.
Milled in the ancient Mill of Marzeno di Brisighella now reconverted to the exclusive milling of organic grains
A summation of selected organic wheat grains from the Emilia Romagna region, it produces a dough which is easy to knead and requires only minimum resting period (4 to 5 hours at room temperature). Depending on the recipe the crispiness will vary, but it will always be easy to digest.
Moisture level 15.5% (max)