The flour that is grown and milled in Italy, I first crossed it in Piedmont at Cesare’s restaurant in Albaretto. I will test the Tipo 0 for pizza once we are back to our test kitchen.
The flour that is grown and milled in Italy, I first crossed it in Piedmont at Cesare’s restaurant in Albaretto. I will test the Tipo 0 for pizza once we are back to our test kitchen.
