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With its typical amber yellow color and more pronounced gronulometry, durum wheat semolina flour is suitable for many Southern Italian baking preparations. The most classic of Lucanian focaccias is in fact based on semolina, water and yeast, a few ingredients that give life to a compact and soft dough, with a narrow and homogeneous structure. It is usually accompanied by typical local cured meats and cheeses, but it can also be enjoyed alone as a snack or a delicious aperitif.
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