Semolina is coarsely ground durum wheat (grano duro, triticum durum - a varitey of wheat) and its often used to make pasta. When its called semola rimacinata in Italian, it refers to semolina which has been re-milled to make it finer and more suitable for bread baking.

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  • About LE 5 Stagioni
    LE 5 STAGIONI pizza Flour

    Le 5 Stagioni flours have been designed and created to adapt to different needs of professionals.

    Working every day flours that can make pizza better, tastier and give pizza makers the opportunity to experiment.

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