We offer you here a piece - approx. 300 gr. of a Parmigiano Reggiano. The Parmigiano Reggiano is an extra hard cheese Parma and Reggio in the area Emilia Romagna. He matures at least 16 months only in 16-18°C and later in 10-12°C.
Parmigiano Reggiano fits very well to paste dishes, but also together with fruit, as an aperitif to the wine or after eating with grapes or dry fruits.
Ideal for light doughs with large alveolation, large volume, great fluffiness. For which recipes? the research and development of Mulino Caputo comes Nuvola: a careful selection of 100% natural raw materials without additives or preservatives that ensures dough volume and softness thanks to the high fermentation capacity naturally present in the grains.
Ideal flour for well-hydrated, light and perfectly leavened doughs. Recommended for classic Neapolitan pizza. For which recipes? Even at home it is possible to prepare the real Neapolitan pizza thanks to increasingly high performance ovens and Mulino Caputo's specialised flours for the domestic sector.
Sparkling, hoppy beer made 100% South Tyrolean malting barley with a unique pine note.