Description
Triguillo – Maxi Chef
Obtained from the milling of peeled brown wheat. It is ideal for the preparation of oriental ethnic foods such as "Keppe" (o cant, Knoll) and in salads such as "Tabbule" (the Tabulé).
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Triguillo – Maxi Chef
Considered essential in the basic basket due to the nutrients it provides, It is traditionally used to prepare “Polenta” and in an endless number of recipes for meals and desserts in an economical way and with a great performance in the preparations.
