Molino Naldoni offers several types of flour that are ideal to prepare the Piadina. Special Piadina Flour, created for the traditional dough of the “Rimini-type” piadina typical of Romagna, which must be fine, white and elastic. Blue Line Flour, the ideal choice for a country-style product that is thicker with a deeper hue, typical of northern Romagna. Passatore Flour with certified production line traceability. It is ideal for the piadina, and is available both as all-purpose flour “0” and “00” types.