Voila' - Farina di grano tenero '00' Ideale per lo spolvero

We had read about this flour online and decided to give it a try. My wife has a gluten allergy and will immediately feel sick if certain foods have flour as an ingredient or have soy sauce (it has wheat as an ingredient). This flour did not cause a reaction at all! If you could see her face and how happy she is that she can eat bread and pasta again! 1000/10!I'm not saying everyone else with a gluten allergy will have the same effect, but it works for us.

This flour is very good! I definitely would buy it again and it’s a big bag. Made my bread taste even better than the other brands I was using. I bought it because I don’t trust the flour made in the USA and wanted a healthier option.

What’s not to love, food made in Italy is always great. I bought this because I’ve deleted sensitivity to American gluten…not gonna preach here, but will say it makes everything taste better and no bloating in the end. Yay Italy! Thanks for higher standards of food safety and preserving nature as it was intended to be. Continue to buying and sharing with friends and family.

The texture of this flour is different than American flour, but cooks and measure the same. I do not notice any big change in flavor, however I primarily use this as an ingredient in making cornbread. I can appreciate a more chemically clean and healther product for consumption, and hope more products become available with the same sourcing and production practices. Purchase and enjoy!!

Beautifully soft, all purpose flour that I’ve used so far for breads and desserts. IMO Italian flour is clean, wheat grown in the US has been shown to contain chemicals. Recommend this one!

Ottima farina usata per lo spolvero, arrivata con largo anticipo e perfettamente confezionata.Ottimo venditore, consigliato

Ottima come spolvero. Prima usavo altre farine che mi creavano problemi nel forno. Questa è perfetta per il suo uso.

Farina esclusivamente da spolvero, quindi da non usare nell’impasto.Serve per “immergere” il panetto in fase di stesura, così da non aver difficoltà a stendere anche con alte idratazioni.Sporcatevi un po’ le mani di normale farina, immergete il panetto nella farina voilà e si stenderà meravigliosamente.Una volta stesa la pizza pulite leggermente il panetto (con tecnica dello schiaffo o come preferite), infornate (meglio se con pala forata), il residuo di farina che rimarrà sotto la pizza assolutamente non brucia (in forno a gas ad oltre 500 gradi su pietra), non emette fumo, anzi dona doratura all’impasto.Una volta provata non la abbandonerete più!Purtroppo con le spese di spedizione non costa poco, ma calcolando la quantità esigua che se ne utilizza (anche mettendone una montagna sul piano di lavoro, a fine pizzata potrete rimetterla nel sacco), per pizzate del sabato sera in casa vi durerà un anno!Consigliata