Organic Semolina Flour (Semola di Grano Duro)
»rank: 1718from: Mulino Sobrino
: :Stone-ground semolina flour from Renzo Sobrino. This ground durum wheat flour (a hard wheat) is used to make gnocchi alla Romana, rustic breads and fresh egg pasta. Because it is such a coarse grind (it has the consistency of fine sand), semolina flour requires more liquid than wheat flour does. Special lnstructions: Let the freshly opened bag breathe for an hour before using. Store in an airtight container in a cool, dark, spot until the expiration date on the bag..0ur ...
Organic Yellow Cornmeal Flour (Farina per Polenta)
»rank: 9665from: Mulino Sobrino
: :Richly flavored cornmeal from Renzo Sobrino's mill in Piemonte. Renzo Sobrino uses an ancient variety of corn, called red corn, to produce his farina per polenta. Renzo hand picks the corn, air dries it, and then grinds it in a traditional stone mill. The result is a flavorful, fine-textured cornmeal that's perfect for baking, making sweet porridge, and preparing delicate polenta dishes with cheese, milk, butter, or wild mushroom sauces. This flour is vacuum-packed. After opening, let breathe for an ...
Farina Integrale
»rank: 22375from: Mulino Sobrino
: :Mulino Sobrino utilizes the highest quality varieties of grains grown in the heart of the Langhe hills in Piedmont. Mulino Sobrino buys the grains from local producers and grinds them into whole wheat flour utilizing ancient stone mills. With this grinding process Mulino Sobrino makes the most genuine and highly nutritional whole wheat flour including all the parts of the grain. The perfect base for making denser whole wheat breads, pasta or any other recipe that calls for whole wheat ...
Organic Type O Artisan Flour (Farina Artigiana Tipo O)
»rank: 7682from: Mulino Sobrino
: :The most esteemed varieties of flour come from the rolling hills of Southern Piedmont, internationally known for the excellent quality of agricultural products. This is where Mulino Sobrino buys its organic grains from local producers and grinds them to make its type 0 wheat flour. This flour is sifted fewer times and more flavorful than type 00. The higher content of gluten and its excellent elasticity make this flour the perfect base for all purposes especially for the most sophisticated ...