FRESH PASTA: Because it will make tagliatelle, fettuccine, ravioli and all kinds of pasta sturdier and tastier. GNOCCHI ALLA ROMANA: Because our coarsely-ground semolina makes a perfect dough for gnocchi alla romana made the way they should be. SHORTCRUST PASTRY: Because if you mix semolina and flour, your dough will come out even more crumbly. Also ideal for pastiera napoletana and the filling for sfogliatelle. COUS COUS: Because with the addition of just water, extra virgin olive oil and a pinch of salt and pepper, it will come out genuine and nutritious. NUTRITIONAL VALUE: Because stone-husking durum wheat semolina preserves the organoleptic properties of the raw material, ensuring that it remains nutritious and easy to digest. THE CHEF RECOMMENDS: Sprinkling it on biscuits, bread, baked pasta and potato pizza before baking, giving you a crunchy and delicious layer of breading.
Country/place of Origin
An excellent ally to churn out fragrant lemon biscuits with which to embellish your daily breaks: afternoon tea, coffee or hot chocolate. A quick and easy recipe that requires very few ingredients: eggs, sugar, extra virgin olive oil, durum wheat semolina and fragrant lemon zest.
Store in a cool and dry place