Details
Typical product of the Apulian tradition of the premurgiano area in the province of bari, produced with durum wheat semolina cooked and bisottati in a wood-fired oven after slow rising and resting for no less than 72 hours.
Durum wheat semolina, whole durum wheat semolina, whole wheat flour, 00-type flour, malted wheat flour, salt, water, brewer’s yeast, baking powder.
€3,00
Taxes included. Shipping costs will be calculated at the time of payment.
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