Pastaria - The Triplozero is not the same old flour

In the Molino Dallagiovanna Art of Flour Laboratory, the participants work towards the perfect union of tradition and innovation, using new technologies, Emilia recipes and exciting combinations with traditional territory recipes.

In addition to the Dallagiovanna flours, Maestro Pasta Chef Raimondo Mendolia also takes center stage.

(Original page | source: Pastaria, April 2010)