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Flour is ancient, almost like the history of mankind and it still remains the basis of world's food. However, its production process changed throughout the time. It is produced in Storo, a town located in the Valle del Chiese, in Trentino Alto Adige. The red maize is dried by the mountain winds and slowly ground to maintain the nutritional principles and its typical smell. Storo flour is rich in fibres and is naturally gluten-free, with a rich and genuine taste. EXTRA INFORMATION INGREDIENTS: Nostrano di Storo corn flour, semi-whole NUTRITIONAL VALUES: Average per 100g of product Energy: 1462 Kj - 347 Kcal Fats: 4.60 g of which saturated:0.89 g Carbohydrates: 60.2 g of which sugars: 1.12 g Protein: 10.1 g Salt: 0.06 g PACKAGE OF: 1Kg INDICATIONS FOR ALLERGENS: gluten-free and preservative-free. METHOD OF STORAGE: in a cool, dry place. EXPIRY DATE: see date imprinted on package.
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Flour is ancient, almost like the history of mankind and it still remains the basis of world's food. "Nonno" Pasini's flour for polenta is grown in Bedizzole and on the hills of Valtènesi. The whole grain maize flour is stone ground It is an Italian artisan product without the addition of preservatives Thanks to the continuous work of research for ancient varieties of corn, "Farina del nonno" is characterised by a balanced harmony of flavours with a strong taste, with hints of biscuit and toast. EXTRA INFORMATION INGREDIENTS: corn flour NUTRITIONAL VALUES: Average per 100g of product Energy: 1410 Kj - 335 Kcal Fats: 3.80 g of which saturated:0.5 g Carbohydrates: 60, g of which sugars: 1.4 g Protein: 7.6 g Salt: 0 g PACKAGE OF: 1Kg INDICATIONS FOR ALLERGENS: gluten-free and preservative-free. METHOD OF STORAGE: in a cool, dry place EXPIRY DATE: see date stamped on package PROVENANCE: FORMAGGI - SALUMI S. ROCCO DI PASINI LORENZO &C. S.N.C
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