“Terra e Acqua”, a pizza whose every ingredient reflects the region it comes from, made by Filippo Venturi with our GustoFibra N°4 and S10 flour.
Recipes
In the Legàmi bakery, Chiara works on one of the great classics of Viennese pastry: Pain au Chocolat.
Our tips for both professionals who want to improve their recipes and enthusiasts who aim to create a top-quality Easter Colomba in their kitchen at home.
This recipe was created by Emanuele Mucchi from Dal Furnar, using our GranEssere GustoFibra N°4 flour.
This recipe was created by Danilo D’Alete from Bernardo at Ca’ Bernarda, using Mulino Padano type “00” Casereccia flour.
The original Mini Pandoro recipe by Jade Lim realized with our Panettone flour.
