La Molisana 00' Flour (Soft Wheat Flour)
DESSERTS: Because it is excellent for products with a long rising time, such as brioches, panettone and other baked goods. SAUCES: Because sauces such as béchamel will come out thick and lump-free. BREAD: Because if you add it to a dough made with Reground Durum Wheat Semolina, the bread will rise perfectly. PIZZA: Because it is excellent for long, slow fermentation, as Neapolitan tradition dictates. CREPES: Because it makes the dough smooth and durable, ideal for both sweet and savoury crêpes. THE CHEF RECOMMENDS:Using 00 flour for a soft tempura with a classic ice colour.