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Our flours of durum wheat and emmer are worked by stone and lightly sieved in order to create a whole wheat flour, while soft wheat is milled with cylinders to produce a flour of type O. The flours of Marano maize and the Polenta (corn-based side dish) are milled by stone as is that of Millet: none of the three contain gluten and are a precious ingredient for a healthy diet. |
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| Farina di Farro | gr. 1000 | ||
| emmer flour | |||
| Farina di "grano del faraone" | gr. 1000 | ||
| wheat of the Pharaoh flour | |||
| Farina di grano duro "Cappelli" | gr. 1000 | ||
| Cappelli wheat flour | |||
| Farina di grano tenero tipo "O" | gr. 1000 | ||
| soft wheat flour | |||
| Farina di ceci | gr. 500 | ||
| chickpeas flour | |||
| Polenta coi ceci | gr. 500 | ||
| corn, chickpeas | |||
| Farragna | gr. 500 | ||
| corn, emmer | |||
| Farina di Miglio | gr. 500 | ||
| millet flour | |||
| Farina di Mais Marano | gr. 500 | ||
| Marano corn flour | |||
| Polenta | gr. 1000 | ||
| corn-based side dish | |||
