Wholemeal spelt flour.
This flour can be used instead of hard or soft wheat flour in all preparations: pizza dough, bread, cakes, etc.
Spelt is a source of vitamins and many minerals.
This whole flour is a source of fibre.
Produced in northern Lombardy by the Sala family. Since 1906, this family has been running an craftsman mill on land that has always been devoted to the cultivation of cereals.
The craftsman treatment of the grains gives the flours nutritional and organoleptic properties that industrial production no longer allows.
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