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and a touch of dehydrated pear to enhance the cheese’s natural richness without turning the dish sweet
Pasta: Durum wheat semolina
The filling combines ricotta (70%) and spinach (17%) with Grana Padano DOP
traditionally served in light broth (in brodo) or with cream-based sauces
” The corkscrew shape and textured surface are ideal for holding chunky sauces
Costiera Amalfitana Oro "0" - Molino Vigevano 25kg and a touch of dehydratedCostiera Oro 0 from Molino Vigevano is a premium type 0 soft wheat flour, designed for professional pizza making. With a strength of W270290 (up to W330) and protein content of 13. 6%, it is perfectly suited for medium leavening doughs of 2448 hours at controlled temperature or 812 hours at room temperature. Enriched with vital stone ground wheat germ, this flour enhances the aroma, flavour, and digestibility of the finished product, delivering
