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AGRICOLA BARISELLI

Whole cornmeal for polenta

kg.1,Sacchetto
FAR1

Gluten free

Lactose free

Vegan

main product photo

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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Free shipping within Italy, with order over €500

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