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Panificio Rosa Maria Vittoria
Sold and shipped by Spaghetti & Mandolino
Price including VAT
High-quality ingredients, pure spring water, mountain air, unrefined semi-wholemeal flour, long leavening of over 24 hours, baking in ancient ovens at a low temperature and for a long time as was done in the past: thanks to these distinctive features, this product remains fresh for a week. Spelt bread is rich in B-group vitamins, fibre, selenium (an antioxidant) and protein, and is rich in methionine, an amino acid. Suitable for those with digestive disorders and intolerances to durum wheat derivatives. It is not suitable for coeliacs as it contains gluten, although it is more easily digestible gluten. Since it is hulled, spelt is the “cleanest” cereal when it comes to pesticides and various pollutants. The spelt flour used for this bread is organic flour from a Molisano company. HOW TO BEST STORE THE BREAD It should be kept in a cool, but not refrigerated, environment with suitable humidity. For purchases over one kilo: cut into quarters and place in the freezer or blast chiller. Afterwards: defrost at room temperature and then place in a warm oven before serving.
The spelt used in this bread comes from a short supply chain and originates from the mountains near Cercepiccola. Made with certified ORGANIC flour, 100% GMO-free, spring water, 40-year-old natural sourdough starter and sea salt. Organic wholemeal spelt flour (62% of the total ingredients, 100% of the flour), water, natural spelt sourdough (gluten), salt. Allergens: gluten ; May contain: Cereals containing gluten
On the label: information shown on the packaging by the manufacturer. Not on the label: information that does not appear on the packaging.
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In summary: Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
£ 4.09
Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
