Sottolestelle

In our workshops we almost exclusively use Spelt, Kamut®, Amaranth, small amounts of Rye, and wheat.We do not use type “00” flours; we only use stone-milled or type “1” flours. We do not use white sugar in our sweet lines; we sweeten our products with corn malt, rice malt or apple juice. We do not use brewer’s yeast in our baked products; we only use sourdough or natural yeast .