Spadoni farine , preparato per fare la pinsa alla romana, 1kg.
Of very ancient origin, the Roman Pinsa could be defined as the ancestor of the classic pizza, crispy outside and soft inside. Its name comes from the Latin "pinsère" which means "to press, lengthen", which identifies the act of crushing and stretching the dough. The typical elongated shape, composed of poor ingredients, made of mixed cereals and water, was prepared in ancient times by Roman farmers who seasoned it with salt and herbs.
Thus was born the Preparation for Gran Pinsa alla romana Molino Spadoni: made with flour type 1, soy flour and rice flour to easily make at home the Pinsa alla romana.
Ingredients:
WHEAT FLOUR Tender type "1", SOY flour, rice flour, WHEAT sour paste, WHEAT spelt flour, BARLEY flour, enzymes (contains WHEAT).
It can contain MILK, MUSTARD, LUPINE, SESAME.
