Flour ground in the new stone mill at the dedicated Marzeno di Brisighella organic mill. It's produced using a selection of organic, Italian, and "strong" grains, ensuring excellent leavening while retaining all the flavor and aroma of the bran, whose nutrients are preserved by stone grinding and then transferred to our food.

Used 100% pure or expertly blended with other flours, it supports professionals in medium and long leavening processes, adding that extra something in terms of flavors and aromas. Ideal for lovers of natural Italian cuisine. Perfect for sweet and savory products, for all types of bread, for pizzerias, and for unconventional pastries.