The flour, proposed by Pastificio di Chiavenna, is made in the mill that uses only buckwheat and corn, and can be used at home to make pizzoccheri pasta.
Moro Pasta, an age-old Valtellina tradition passed down from father to son for five generations. One and a half centuries of quality!
|Calories kj||1452 KJ|
|Calories kcal||343 KCal|
|of which sugars||0,5 g|
|of which saturates||0,6 g|
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