AGRICOLA BARISELLI
Corn and buckwheat flour for polenta taragna
kg.1,Sacchetto
F0874
Gluten free
Lactose free
Description
Yellow maize and buckwheat flour for polenta taragna. 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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