FRONTONI FLOUR
€3.37
Molino Cipolla and Daniele Frontoni met and together they have been together for almost two centuries. This meeting gave shape to a small, great dream: to recreate the traditional flour used by the bakeries and pizzerias of the historic Roman family to make bread and pizza for the Eternal City. Thus, Farina Frontoni was born. "I made my own flour, and during the holidays, I decided to donate the proceeds to AISM - the Italian Multiple Sclerosis Association. I did it for my mother and for those like her who fight it every day. Because, as we all know, family is important at Christmas, and for this reason, I decided to share with you the secret to mine: 1 kg of Frontoni flour, 500 ml of water, 4 g of brewer's yeast, 20 g of salt, and 30 ml of extra virgin olive oil. For the real Roman pizza.
Average values per 100g of product:
Energy 350 kcal/146 kJ
Fat 1.64 g
Of which saturates 0.54 g
Carbohydrates 69.52 g
Of which sugars 1.46 g
Fiber 3.8 g
Protein 14 g
Salt 0.12 g
W 310/320
farinafrontonix2
29 Items
Specific References
- EAN13
- 8016477034587
Molino Cipolla and Daniele Frontoni met and together they have been together for almost two centuries. This meeting gave shape to a small, great dream: to recreate the traditional flour used by the bakeries and pizzerias of the historic Roman family to make bread and pizza for the Eternal City. Thus, Farina Frontoni was born. "I made my own flour, and during the holidays, I decided to donate the proceeds to AISM - the Italian Multiple Sclerosis Association. I did it for my mother and for those like her who fight it every day. Because, as we all know, family is important at Christmas, and for this reason, I decided to share with you the secret to mine: 1 kg of Frontoni flour, 500 ml of water, 4 g of brewer's yeast, 20 g of salt, and 30 ml of extra virgin olive oil. For the real Roman pizza.