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Available in 3 formats: 1KG, 5KG, 25KG

Saragolla flour is obtained by stone grinding the ancient Saragolla, a durum wheat of the genus Triticum Turgidum Durum, which was historically cultivated in Abruzzo, Sannio, and Lucania.

Excellent base for the preparation of bread, pizza, and pasta of the local tradition.

EXPIRY 180 DAYS APPROXIMATELY FROM ORDER

 

 

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