Semola rimacinata 'Re-milled Semolina' is characterised by the fine grain, it is a special complement for bread and egg fresh pasta. Also used by many for the dusting of pizza.
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.
