flour and semolina Italy

...Sponge cake, mixed pasteurized eggs, granulated sugar, flour "0", American flour, water, bitter cocoa 22/24%, flavors. FILLING: Fresh cream, powdered mascarpone (33%), pasteurized egg yolk, sugar. SOAK: Water, sugar, coffee flavor 70°, freeze-dried coffee. Storage at -18° Product to be thawed.

...Our fresh filled pasta features meat, cured ham, ricotta and spinach, porcini mushrooms, all wrapped in a thin and light sheet made from flour and free-range hen eggs.

...semolina, mix), sugar (white, cane), other food and non-food products of mass consumption (tea, infusions, yerba mate, couscous, bulgur, roasted spices… charcoal, chemical products, construction and DIY products).

We have been producers of soft wheat flour since 1800. Our grains are all sourced from Italy (Emilia Romagna, Abruzzo, Marche) and are carefully selected based on quality and authenticity. Our flours are used for baking, pizzerias, and pastry making. To learn more, you can visit our website.

...Our bakery has been a family-run business for thirty years, and it couldn't be any other way given our origins. We are from Gragnano, the home of pasta, where the scent of durum wheat semolina fills the air. Making bread, pastries, and everything that comes from flour is a great passion for us, which we have turned into our work. The signs of that passion are visible in the care and authenticity...

... for about 40 minutes, after which they are left to rise for an hour. The bread is then flattened, shaped into large loaves or batons weighing about 1 or 2 kilograms, placed in wooden boxes, dusted with bran or semolina, and covered with hemp cloths. After a certain period during which the second fermentation occurs, baking is carried out strictly in a chestnut wood-fired oven for about an hour and twenty minutes.

Lands of Romagna Rich in Traditions, Passions, and Flavors, the Pastificio La Fenice was born from the use of raw materials, which is fundamental for maintaining high quality. Among the most important and widely used raw materials are Certified Romagnola Flour and Altamura Semolina, Parmigiano Reggiano and Grana Padano, both DOP, and exclusively Italian-produced Eggs. We have the capability to produce both fresh pasta items in ATM and frozen pasta items IQF. Italian Taste, Passion for Flavor, and the Best Quality on the Table. This is what makes Pastificio LA FENICE.

Flour and food products, bread, pizza, pasta.

Mills for Special Flours...