AGRICOLA BARISELLI
Whole cornmeal for polenta
kg.1,Sacchetto
FAR1
Lactose free
Description
Stone-ground Italian yellow maize flour for polenta. Preparation: boil 2 litres of water and add salt to taste; when boiling, slowly pour in 500 g of flour and cook for 40/50 minutes, stirring continuously.
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FAR1
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