Di marco nuvola, l'originale pinsa romana pronta (puccia,panino) , 230gr.
Ingredients:
With soft wheat flour type "0", water, rice flour, soy flour, acid paste of dried wheat, EVO oil, salt and yeast, it can be stored up to 18 months at a temperature of -18 then. Thaw in 10 min., with cooking times of 4-5 min. (static to 300°) or 7-8 min., (ventilated to 250°). Ideal for sale to the plate.
