Wheat flour type 0 - Pan de Verona

The flour of "Pan de Verona" is derived from a wheat whose protein content is particularly high. The wheat is grown around Verona an Padua.

The flour is slowly and gently ground to ensure that a good taste and high quality of the flour can be guaranteed.

Manufacturer: Pan de Verona


Cheese cake with buffalo ricotta and almond crust
For the pastry: - 200 g wheat flour "Pan de Verona" - 125 g almond flour from Sicilian almonds - 125 g of cane sugar - 125 g butter "Az. Aggricola Frascio" - 1 sachet of vanilla sugar - 1 egg - 1/2 sachet of baking powder 1 pinch of sea salt from Trapani For the ricotta cream: - 350 g buffalo ricotta "Caseificio Artigianale Esposito" - 150 g of sugar - 2 eggs - Grated zest of an untreated Sicilian Lemon
Ricetta - 18/05/2014 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )



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