Alimonti pre-packed Flour Range 1kg

Flour '0'

Flour obtained from high quality Italian wheat, suitable for all cooking purposes. We suggest you include some bran in the bread and pasta dough to enhance the natural taste.

Flour '00'

Flour obtained from high quality Italian wheat that is finely ground. It is suitable for all cooking purposes, particularly for all cooking purposes, particularly for obtaining a soft dough mixture.

Flour '00' Majella Flower

Flour obtained from the grinding of high quality locally selected wheat. It is suitable for bread making and simple confectionery. It is ideal for making macaroni “alla chitarra”, a type of pasta found in Abruzzo, by adding our durum wheat flour.

Flour '00' Quality & Tradition

A high quality product obtained from the grinding of the finest grain. It is obtained from the highest yielding plantations. The very old tradition and the meticulous detail of the grinding techniques are the elements that guarantee the excellent quality. It also assures the connoisseur that a lot of hard work has gone into the manufacturing of this flour

Flour '00' Top Flour

The mixing of the most resistant quality of tender wheat, Italian and foreign produces “Top Flour”. It is considered to be the best of the flours “00”. It is recommended to be used to create a firmer dough mixture in the specialised production of bread and pasta making and confectionery.

Flour '0' Specifically For Pizza

Flour obtained from carefully selected tender wheat that is processed according to the best grinding techniques. It is also created specifically for lovers and connoisseurs for good pizza that respect the “true Italian tradition”. It is used according to the requirements of the recipe to make soft or crisp pizzas, but always appetising.

Flour '0' Manitoba

Flour obtained from the heart of the more reputable American and Italian wheat. It is ideal for obtaining, always with a success. The gourmet products of traditional confectionery, Pandoro (a sweet cake traditionally eaten at Christmas). Panettoni (a spiced cake traditionally eaten at Christmas). Colombe (Easter cake shaped like a dove), puff pastry and even frozen croissants.

Preperation For Pasta "io pastaia"

Produced from high quality wheat that is mixed with great care. It is particularly recommended for the making of home made fresh pasta (tagliatelle, tortellini and other specialities).

Durum Wheat Flour

This durum wheat flour comes from locally cultivated wheat and is suitable for pasta. To enable the passionate connoisseur to produce bread, rolls and to bring out aromas from the oven of ones kitchen, we recommend the effort, together with our tender wheat flour.

Reground Durum Wheat Semolina

Extracted from the best quality of durum wheat, it allows you to obtain soft and homogeneous dough that during cooking acquires the correct consistency. It makes you rediscover the old fashioned and good taste of the true home made pasta, cooked until “al dente” (tender but firm to the bite).

Corn Flour "Bramata"

Corn flour of large grain suitable for polenta, soups and pies, savouries, and other tasty dough mixtures that require a firmer texture.

Corn Flour "Fioretto"

Corn flour of thin grain suitable for soft and delicate polentas, soups, pies, savouries, and the other dough mixtures that require a more refined texture.

Maize Flour For Quick Polenta

Corn flour pre-cooked by steaming to make the preparation of polenta quicker, so as to preserve intact the natural flavours.

Liperli Gnocchi (Potato Dumplings)

Complete Mixture with a base of powdered potatoes that produces a high quality product with the simple addition of water. It is exceptionally practical and fast. It remains stable during cooking and maintains the correct compactness.

Liperli Sweets

Excellent when prepared naturally to obtain in a short time, soft tarts, cakes and sweets of every variety. It is used like normal flour without the addition of yeast and according to the desired recipe.

Liperli Pizza

Special flour, yeast and salt are the essential ingredients of this excellent product. Due to its simple use, it is easy to prepare appetising pizzas and focacce (pizza bread) in a few minutes. A smaller dose of water, in respect to what is recommended, will contribute to make the pizza more crispy and crumbly.

Durum Wheat Semolina From Biological Cultivation

Semolina produced from the grinding of durum wheat coming from certified biological cultivation, and processed with meticulous care according to very old traditions. It is recommended for rediscovering the typical tastes of simple and genuine cuisine.

Flour "00" of Tender Wheat From Biological Cultivation

Flour produced from the grinding of tender wheat coming from local certified biological cultivation, followed with meticulous care according to very old traditions. It is recommended for rediscovering the distinctive tastes of simple and genuine cuisine.