One of the most classic of stories, even though still current today. The struggle to affirm quality, the defense of tradition and the union of artistry, skill and passion as the final solution for every impasse.
From the grand intuition of Dallagiovanna, the first cult of cuisine: Dallagiovanna Triplozero Special Flour.
Extra white – earning an extra 0 – and perfect for traditional as well as modern recipes. Ideal for making fresh pasta, also stuffed, permitting perfect pasta seams and rapid, firm cooking.
The line is completed with Granito for gnocchi and the two Semolina flours, extra and re-milled, for dry pastas. With "Agent Triplozero" and Maestro Pasta Chef Raimondo Mendolia, first course dishes will no longer be hard work, because flour is out business.