Pure Flour from Europe: Quality, Safety and Versatility


When you bite into a crisply crusted, light and airy pizza, fork up the most tender fresh pasta, swoon over tender pastries, break open a crusty loaf of bread or lunch on a super-satisfying delicious sandwich, you are enjoying the best: foods made of European flour. Local dishes, too: your parathas will be the most tender and flaky, when you are using European flour.


 




Silvio Grassi – President of ITALMOPA


 


Pure Flour

Continue Reading