La Triplozero Pasta Flour "00" is perfect for the production of fresh homemade and filled pasta. A bright white and elastic flour with the ability to enhance the yellow egg yolk without turning grey.
Almost 200 years of flour making implies a great sense of connection to the land. Molino Dallagiovanna from its location in Piacenza, focuses on three main points; the choice of their grain, the laboratory, and the cleaning and washing of their grains to create one of Italy's most pure flour for all sorts of baking.
