Zero flour: Zero “L” Casillo!
Eight different types of flours, ideal for making all kinds of pizzas: tall, fluffy, light or crispy. Molino Casillo, dedicates to the pizzeria line all its sixty years of experience in the milling field.
Semola Pasta flour: Arancio extra Casillo!
“Pasta” is a re-milled durum wheat semolina obtained from the mixture of the best protein durum wheat. The fine grain size obtained thanks to the double grinding of the grain, they make it ideal for preparation of pasta, focaccia.
Semola pizza’s flour: Pizza Oro Casillo!
“Oro” is a re-milled durum wheat semolina obtained from the mixture of the best protein durum wheat. The fine grain size obtained thanks to the double grinding of the grain, they make it ideal for preparation of bread, pizza, focaccia.