PDO Emmer wheat semolina (Triticum Dicoccum) from Monteleone di Spoleto
The same grain size and use of the flour.
IDEAL FOR:
This flour which is obtained by grinding emmer wheat grains with a traditional mill, preserves most of the original nutritional characteristics. It lends a particular consistency and unique taste to doughs, so is used 100% or mixed with other flours.
It is excellent for making bread, pastry and cakes, biscuits and fresh pasta.
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