Pasta Rice & Flour
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Type “00” Sebòn Grandi Lievitati – Panettone flour is obtained from grain with a high protein content, which makes it strong and lends it stability. It is therefore particularly suitable for highly raised Italian sweet breads, such as Pandoro and Panettone. It is also appropriate for recipes that depend on natural leavening and sourdough starters.
Ideal for: Sweet breads such as Panettone and Pandoro
Weight : 1kg -
Type “0” Mulino Padano Star the strongest, most stable flour and has the highest protein content. This makes it ideal for strengthening weaker flour or preparing wet dough bread, such as “ciabatta”. It can also be used to refresh sourdough starters and is suitable for use in proving chambers and with refrigeration technology.
Ideal for: Wet dough products such as “ciabatta”
Weight : 1kg -
Semi-fine rice, with medium-sized grain, round and semi-long shape; the abundant release of starch makes it ideal for the preparation of tasty risottos.
Vialone Nano is a very versatile rice suitable for any kitchen preparation. Cooking resistance, flavor and ability to absorb seasonings are enhanced, in particular, on traditional and creamed risottos.Weight : 500g
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Venere rice is a brown rice grown in Italy, as well as being the first European black rice. Original not only for the color, but also for the particular scent of sandalwood and freshly baked bread that it releases during cooking.
Venere is a rice with a small, aromatic and very nutritious grain; it contains, compared to traditional varieties, a greater quantity of proteins and minerals such as calcium, manganese, zinc and selenium. It can be cooked in any way and is excellent both with fish and with meat or any other ingredient.
Weight : 500g