Name: La Debole Flour Mulino le Pietre
Brand: Costa Degli Etruschi
SKU: 1735
Price: 4.90 EUR
Availability: OutOfStock

Weight

1.1 kg

Goes best with:

Suitable for breadsticks and savoury and sweet crushes with direct or indirect dough

Peculiarity:

100% Organic and Bio

Region:

Costa Degli Etruschi

La Debole Flour Mulino le Pietre:

Flour obtained by stone milling organic Tuscan soft wheat. The main characteristic is in the cooked dough; crumbly consistency.

Ingredients:

100% Bio and Organic grain

Hystory of Mulino le Pietre:

Mulino Le Pietre was founded by a heterogeneous group of people from Val di Cornia, organic farmers, technicians, cooks and entrepreneurs who, since 2013, have come together with the common idea of reconstructing the Val di Cornia’s cereal chain, cultivating traditional varieties of high-straw wheat (the so-called ancient grains) in collaboration with the University of Florence.

How does the shipping work?

After the order we prepare the shipping in 24-48 hours and delivery within Europe usually takes 3 to 5 days if all products are available.

What is a back-ordered product?

If a product is listed in the cart as "Available to order" or "backorder" the timing increases by 48h because we have to receive it from the manufacturer.

How do we ship the products?

Our priority is to pack and ship products as safely as possible. The bottles of wine and oil are shipped with special cardboard protections, there will be no breakages.

Do you use refrigerated transport?

No, all the products we sell are seasoned and under vaacum. They do not need to be transported at controlled temperature in a refrigerated truck. However, in the summer, for additional safety we can use dry ice and other protections to ensure an even more careful service.

Still have questions?

If you can't find the answer, please contact us

FAQ

MULINO LE PIETRE

Mulino Le Pietre was founded by a heterogeneous group of people from the Val di Cornia, organic farmers, technicians, cooks and entrepreneurs who, since 2013, have come together with the common idea of rebuilding the cereal chain in the Val di Cornia