BONGIOVANNI FARINE E BONTA' NATURALI Corn Flour (masa Harina), 5220 g
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Compared to traditional white corn flour, this is very finely ground and then cooked in hot drafts This flour is mainly used in Latin America, where it is called harina masa, for the preparation of tortillas, a specialty very similar to piadina romagnole It is also ideal for the preparation of polenta, cakes, bread and tarts Tibiona produces most of the flour at Molino Bongiovanni, active since 1880 in Pogliola in the province of Cuneo Molino Bongiovanni produces its own flour exclusively with the volcanic stone mill and all the energy used is self-produced from renewable sources
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Description
Amazon
Compared to traditional white corn flour, this is very finely ground and then cooked in hot drafts This flour is mainly used in Latin America, where it is called harina masa, for the preparation of tortillas, a specialty very similar to piadina romagnole It is also ideal for the preparation of polenta, cakes, bread and tarts Tibiona produces most of the flour at Molino Bongiovanni, active since 1880 in Pogliola in the province of Cuneo Molino Bongiovanni produces its own flour exclusively with the volcanic stone mill and all the energy used is self-produced from renewable sources
Description
(1)
Compared to traditional white corn flour, this is very finely ground and then cooked in hot drafts This flour is mainly used in Latin America, where it is called harina masa, for the preparation of tortillas, a specialty very similar to piadina romagnole It is also ideal for the preparation of polenta, cakes, bread and tarts Tibiona produces most of the flour at Molino Bongiovanni, active since 1880 in Pogliola in the province of Cuneo Molino Bongiovanni produces its own flour exclusively with the volcanic stone mill and all the energy used is self-produced from renewable sources
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