Durum Wheat Semola Remilled “Rimacinata” 5kg Size:5kg Use: An excellent regional pesto

Use: An excellent regional pesto which is both creamy and full

Size 19kg  / gr +- 1kg

a secret that makes the Anchovies of Cetara a product of gastronomic excellence

Typical Sicilian pesto made exclusively from tomatoes

Sauvignon DOC from Friuli is a crisp

Durum Wheat Semola Remilled “Rimacinata” 5kg Size:5kg Use: An excellent regional pestoSemola Rimacinata vs. Semola: What's the Difference? Both semola and semola rimacinata come from durum wheat, but they differ in texture and usage: Semola (coarse durum wheat flour) has a grainier texture and is ideal for dusting surfaces when making pasta, adding structure to doughs, or making rustic breads. Semola Rimacinata (twice milled semolina) is finer and softer, making it perfect for pasta, bread, pizza, focaccia, and Sicilian specialties