Emilia Line Flours
Everyone knows that the best wheats come up in the fertile Emilian plain, that strip of land between the Appennines and the Po river, cradle of so many Italian food excellences.
The age-old respect for the soil, the abundance of water, the climate: those factors make our wheat an unique product with features comparable to the best european wheats.
From this richness our “EMILIA” flours.
Exclusively produced with selected wheats grown in the Emilian provinces and "long-milled", the Emilia flours give to the bread the color and the scent of the good and now forgotten things.