We are really happy of what the pastry chef Galileo Reposo said about our Durum wheat flour with alive germ during the interview held by Marina Bellati and published on “Rivista Ristoranti”.
Below the interview:
“I’ve chosen the durum wheat flour èViva and I’ve ascertained that it has an incredible taste: it is a product that privileges the taste with respect to other “technical” flours, aimed only to be easily handled, but often resulting in a flattened taste. This whole body flour is naturally dark and its pronounced taste combines very well with the intense flavour of the caramel, with the acidic notes of the pineapple and lime and the bitter ones of the beer. It has to do with a flour suggested also for pasta, bread and focaccia bread”.
