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  Sicilian almond cream 60% – 200g

  Sicilian almond cream 60% – 200g

  200g

  100% Made in Italy

  Vegan product, gluten-free, lactose-free, no added preservatives

  Ingredients: 60% Sicilian almonds, cane sugar, cocoa butter

  Allergens: nuts May contain traces of shell and bitter almonds

  Any oil that appears on the surface is a sign of genuineness and naturalness.

  Stir before use. Keep in a cool, dry place

  Format	200g

  

  5,00 €

  

  

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  RUSSELLO WHOLE WHEAT FLOUR STONE MILLING

  RUSSELLO WHOLE WHEAT FLOUR STONE MILLING

  Russello or Rossello wheat is a variety of ancient durum wheat typical of the land of Sicily. It is a wheat with tall ears, which rises almost two meters from the ground, it is fragile, reddish in color, grown in arid lands of the hinterland of the provinces of Agrigento, Caltanissetta, Palermo, Ragusa and Trapani. From this wheat we obtain a flour used for many Sicilian products, from pasta to bread and, together with the perhaps more well-known Timilia wheat, it is one of the 50 or more types of ears that Sicily gives us. As with other varieties of ancient wheat, the finished product with this flour has aromas and flavors of times gone by. Stone milling determines a final product rich in fiber, therefore this flour is ideal for the preparation of homemade whole wheat bread.

  Format	1 Kg

  

  5,00 €

  

  

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  S.CAPPELLI WHOLE WHEAT FLOUR STONE MILLING

  S.CAPPELLI WHOLE WHEAT FLOUR STONE MILLING

  Senatore Cappelli durum wheat is an ancient variety of durum wheat grown mainly in Southern Italy. In short, the history of Senatore Cappelli durum wheat begins in the early twentieth century when the geneticist Nazareno Strampelli, starting from North African wheat, selected a rustic variety that was very resistant and suited to the soils of the south, a plant up to one meter and eighty centimeters tall, which he decided to give the name of Senator Cappelli, who had begun the modernization of agriculture in Puglia. Cappelli wheat is considered the father of durum wheat, defined in the 1930s as an “elect race”, it is a rustic durum wheat that prefers poor and clayey soils. It has excellent nutritional qualities and a high protein value. Ideal for preparing homemade pasta but also many baked goods such as the famous Altamura bread.

  Format	1 Kg

  

  5,00 €

  

  

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  RE-GROUND SEMOLINA FROM SICILIAN DURUM WHEAT

  RE-GROUND SEMOLINA FROM SICILIAN DURUM WHEAT

  CYLINDER MILLING

  Our re-ground semolina is made exclusively from selected Sicilian durum wheat which, unlike large industrial mills, is re-ground using a procedure called “slow grinding” to avoid stressing the flour and to preserve the natural qualities of the cereal within the product. 

  Immediately after grinding, the semolina is left to rest in silos so that the natural biological processes can take their course. At this point, the flour is ready to be packaged. 

  USE AND CONSUMPTION 

  With our re-ground semolina, we guarantee the consumer a genuine, healthy and reliable product, ideal for bread, pizza, lasagna, biscuits and all homemade pasta.

  Format	1 Kg

  

  5,00 €

  

  

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