Pasta, PIZZA, Bread, Flour

"Bucatini" HIGH QUALITY durum wheat ITALIAN pasta from best Italian producer: PASTIFICIO AGRICOLO MANCINI - 500g

"Calamarata" HIGH QUALITY durum wheat ITALIAN pasta from best Italian producer: PASTIFICIO AGRICOLO MANCINI

"Flour for Bread" type "0", W 180, 5 kg

"Frumenta" Type 00 Soft Wheat Anti-lump Flour for fresh pasta - 5 kg

"Fusilli Lunghi" HIGH QUALITY durum wheat ITALIAN pasta from best Italian producer: PASTIFICIO AGRICOLO MANCINI

"Fusilli" HIGH QUALITY BIOLOGICAL Whole Wheat ITALIAN pasta from best Italian producer: PASTIFICIO AGRICOLO MANCINI

"Fusilli" HIGH QUALITY durum wheat ITALIAN pasta from best Italian producer: PASTIFICIO AGRICOLO MANCINI

"GLUTEN FREE" Pizza Flour mix - 1 kg

"La Ricchezza del Grano" type 2 Wholemeal Pizza Flour, 25 kg

"Linguine" HIGH QUALITY durum wheat ITALIAN pasta from best Italian producer: PASTIFICIO AGRICOLO MANCINI

"Manitoba" 00 Pizza Flour 5 kg

"Natural" Yeast (dry mother yeast), 5 kg

"Paccheri" HIGH QUALITY durum wheat ITALIAN pasta from best Italian producer: PASTIFICIO AGRICOLO MANCINI

"Penne" HIGH QUALITY durum wheat ITALIAN pasta from best Italian producer: PASTIFICIO AGRICOLO MANCINI, 500 g

"Pizza Italiana" 0 W250, Pizza Flour for Real Italian Pizzas 25 kg - pizzas' leavening time up to 48 hours

"Pizza Italiana" 0 W250, Pizza Flour for Real Italian Pizzas 5 kg - pizzas' leavening time up to 48 hours

"Pizza Italiana" 00 W250, Pizza Flour for Real Italian Pizzas 25 kg - pizzas' leavening time up to 48 hours

"Pizza Verace" 00 W300 Pizza flour for real pizza Napoletana, 5 kg - Leavening time up to 72 hours

"Pizza Verace" type 00, W320, Pizza Flour 25 kg - Maturation of the dough 12/16 hours at room temperature. Preservation of the dough In the refrigerator at 4°C for up to 3 days

"Polenta" sweet corn flour, ready in 5 minutes - 700 g