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San Pastore Flour | Nature Master

$19.00 Sale Save
San Pastore Flour | Nature Master

San Pastore Flour | Nature Master

$19.00 Sale Save
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Made from soft wheat with a splendid bronze ear, it is very resistant to lodging and capable of producing a healthy grain that is easy to grind. Among its progenitors is the durum wheat of Puglia: hence the characteristics of a versatile flour , excellent not only for leavened products , but also for egg pasta . San Pastore is also one of the " Elect Seeds " selected in the early 1900s by the wise work of geneticist Nazareno Strampelli.

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Parmigiano Reggiano is produced by our company which covers the entire production chain: hay, milk production, production of Parmigiano Reggiano, maturing, direct sales, refrigerated home delivery.

For each wheel of Parmigiano Reggiano we use approximately 500 liters of milk which then remains to mature for 12, 24, 30 months and beyond, up to 70 months. In addition to following the entire supply chain and investing in the entire production process, we have to support the company's fixed costs, personnel, marketing costs and specialized refrigerated shipping.

We care a lot about producing high quality Parmigiano Reggiano and guaranteeing our customers a product with a high quality-price ratio.

We accept credit cards (Visa, Mastercard and American Express) and PayPal. We DO NOT accept cash on delivery.

There is no problem, we ship throughout Italy and we can also deliver Parmigiano Reggiano to your holiday destination.

By purchasing Parmigiano Reggiano from La Grande Bottega Italiana you are purchasing directly from the manufacturer Mondo Piccolo. Our sales channel is exclusively online as we do not want to submit to the logic of large-scale retail trade and we are keen to offer the best product at the best possible price.

The shipment is carried out using ice or food gel with an indicative duration of between 48 and 72 hours. Place the product in the refrigerator as soon as possible after receiving it.

Parmigiano Reggiano DOP has specifications, is tested at the 12th month and the wheel is branded in its entirety. As the seasoning progresses there may be infiltration and/or other problems that worsen the quality. The choice to market it at a lower price by declaring the problem lies exclusively with the manufacturer.

In the case of the Grande Bottega Italiana we value the Parmigiano Reggiano Mondo Piccolo serial number 2271 chosen and tested for absence of defects with the expertization of the Parmigiano Reggiano Consortium.

Our company is located in Roccabianca, in the province of Parma.

Il Parmigiano Reggiano sottovuoto ha scadenza 12 mesi

Il Parmigiano Reggiano viene sempre spedito sottovuoto per conservarne la freschezza.

No, non effettuiamo il pagamento alla consegna poiché, in caso di non ritiro, il prodotto può deteriorarsi.

DETAILS AND FEATURES
Discover our taste combinations, carefully selected by Davide Rampello, the absolute master palate of Italian food and wine.
Discover the fruit of a magical art, handed down from generation to generation.

AGEING

Our Parmigiano Reggiano is characterised by a hard, cooked and slow maturing paste, obtained from raw, semi-skimmed, high quality 100% Italian milk, with no heat treatment and no additives. Thanks to this milk with high levels of casein and fat, it is possible to produce a Parmesan cheese that remains sweet and pleasing to the palate even after long ageing.

ORGANOLEPTIC CHARACTERISTICS OF THE SHAPE

MODE OF PRESERVATION

We recommend keeping Parmigiano Reggiano at a temperature between 4°C and 8 °C.

NO GMO

The product does not consist of or contain genetically modified organisms in accordance with EC Reg. 1829/2003 and complies with European regulations on the traceability and labelling of genetically modified foods (EC Reg. 1830/2003).

SHIPPING AND RETURNS

In warmer periods, you can request shipment by refrigerated courier, so the organoleptic qualities of our Parmigiano Reggiano remain unchanged. We pack our products in a triple-wave recycled carton, vacuum-packed and under nitrogen.