Mulino Calogiuri's semola rimacinata di grano duro is milled finer than coarse durum wheat semolina, making it easier to work by hand. The finer texture gives a more delicate and soft effect. I recommend using it for leavened baked goods, both savory and sweet. Mulino Calogiuri's semola rimacinata di grano duro is used to produce the famous traditional bread of Matera and the delicious focaccia from Bari, with tomatoes and olives.
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Mulino Calogiuri's semola rimacinata di grano duro is milled finer than coarse durum wheat semolina, making it easier to work by hand. The finer texture gives a more delicate and soft effect. I recommend using it for leavened baked goods, both savory and sweet. Mulino Calogiuri's semola rimacinata di grano duro is used to produce the famous traditional bread of Matera and the delicious focaccia from Bari, with tomatoes and olives.
