Onetti Giorgio Erboristeria Apistica
Sale of beekeeping equipment, hives, honey extractors and settling tanks, herbal products, supplements, food items, honey and pollen from Valtellina.

Delebio yellow corn flour "Molino Scotti" , 1 kg vacuum pack , stone ground with water mill , dose for 7/8 persons.

Delebio yellow corn flour "Molino Scotti" , 1 kg vacuum pack , stone ground with water mill , dose for 7/8 persons.

Whole black buckwheat flour, vacuum-packed conf. 1 kg Stone ground in the ancient water mill of the company Scotti Dante in Delebio (SO)

Whole black buckwheat flour, vacuum-packed conf. 1 kg Stone ground in the ancient water mill of the company Scotti Dante in Delebio (SO)

Yellow corn flour with black buckwheat flour for "Polenta alla VALTELLINESE" 1 kg vacuum-packed conf. Polenta alla valtellinese, GRINDED in stone with water mill - dose for 7/8 people

Yellow corn flour with black buckwheat flour for "Polenta alla VALTELLINESE" 1 kg vacuum-packed conf. Polenta alla valtellinese, GRINDED in stone with water mill - dose for 7/8 people

Special limited production stone-ground instant mixed corn flour is recommended for making excellent polenta taragna in a short time. This flour is milled in the Antico Mulino Scotti water mill in Delebio. INGREDIENTS: cornmeal with buckwheat flour - 500 g vacuum-packed Conf. Cooking time: about 10 minutes Serving size for 4/5 people

Special limited production stone-ground instant mixed corn flour is recommended for making excellent polenta taragna in a short time. This flour is milled in the Antico Mulino Scotti water mill in Delebio. INGREDIENTS: cornmeal with buckwheat flour - 500 g vacuum-packed Conf. Cooking time: about 10 minutes Serving size for 4/5 people

Instant yellow flour (pre-cooked vacuum-packed cornmeal) for making Valtellina polenta. is recommended for making excellent Valtellina polenta. INGREDIENTS: corn flour - 500 g vacuum-packed conf. Cooking time: about 10 minutes Serving size for 4/5 people

Instant yellow flour (pre-cooked vacuum-packed cornmeal) for making Valtellina polenta. is recommended for making excellent Valtellina polenta. INGREDIENTS: corn flour - 500 g vacuum-packed conf. Cooking time: about 10 minutes Serving size for 4/5 people

STONE-MILLED GRANOTURCO FLOUR RECEIVED FROM HIGHER QUALITY WHEAT GROWED IN VALTELLINA CHARACTERIZED BY THE VIVID RED COLOR AND EXCELLENT TASTE DOSAGE FOR 4/5 PEOPLE BAKE FOR 45 MINUTES

STONE-MILLED GRANOTURCO FLOUR RECEIVED FROM HIGHER QUALITY WHEAT GROWED IN VALTELLINA CHARACTERIZED BY THE VIVID RED COLOR AND EXCELLENT TASTE DOSAGE FOR 4/5 PEOPLE BAKE FOR 45 MINUTES

Pizzoccheri produced and packaged in the Province of Sondrio by MOLINO e PASTIFICIO SCOTTI in Delebio (SO) Ingredients: Durum wheat semolina and whole-wheat flour from GRAN SARACEN Conf. of 500 g

Pizzoccheri produced and packaged in the Province of Sondrio by MOLINO e PASTIFICIO SCOTTI in Delebio (SO) Ingredients: Durum wheat semolina and whole-wheat flour from GRAN SARACEN Conf. of 500 g