Traditional Italian Flours from Molino Rossetto.
Carefully selected Italian flours from Molino Rossetto particularly suited for making the perfect pasta, pizza, gnocchi, cakes, bread and biscuits.
Type '0' and '00' flours made from 100% Italian grain.
Reground semolina - 100% durum wheat - ideal for fresh pasta, also ideal for rolling/shaping pizzas.
Dried mother yeast for making light pizzas, bread and focaccia.
Ready mixed pizza flour for light, crispy and crunchy pizzas.
Traditional Corzetti Pasta Stamps
Corzetti (sometimes called croxetti or curzetti) are traditional small, thin rounds of pasta which are pressed with the special wooden hand-tool to create an embossed pattern.
Arancinotto - Arancini Moulds
Arancinotto is the first and only Arancini and Arancine mould, patented and made entirely in Sicily.
It arises from the need to speed up and improve the preparation of Sicilian Arancini, both for home use and for professional use. The Arancinotto allows you to make Sicilian Arancini, perfect both in shape and in size in a few seconds and without weighing the rice, obtaining a perfect final product.