DIVELLA SEMOLA RIMACINATA KG 1

Divella Semola Rimacinata is produced at the mill in Rutigliano, Puglia, using Italian durum wheat. It delivers doughs with a firm, consistent texture and excellent cooking stability - a single flour that works across multiple preparations without switching ingredients.

In a professional kitchen it goes straight into egg or eggless fresh pasta, gnocchi alla romana, maltagliati, hand-extruded semolina pasta and focaccia pugliese. Dusted on the work surface, it prevents dough from sticking without weighing it down. Added to pizza dough, it helps build structure and a crispier base.

Most common uses in Italian professional kitchens:

• Fresh extruded or sheeted semolina pasta
• Gnocchi alla romana and timballi
• Focaccia and southern Italian bread
• Coating for meat and fish before cooking
• Base for traditional southern Italian baked desserts