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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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  PERCIASACCHI WHOLE WHEAT FLOUR STONE MILLING

  PERCIASACCHI WHOLE WHEAT FLOUR STONE MILLING

  There is historical information about this cultivar starting from 1809. A medium late variety (125 days), it takes the name of Perciasacchi because of the pointed and slightly curved shape of the seed, as it pierced the jute sacks in which it was contained during transport. 

  The characteristics of this wheat are very similar to Khorasan wheat, a very drought-resistant wheat suitable for hot and dry countries. 

  According to many experts, this is the best variety that Sicily gives us and the flour obtained is ideal for preparing bread, pasta, biscuits and baked goods.

  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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  Sicilian Peeled Almonds

  Sicilian Peeled Almonds

   

  100% Made in Italy

  The Sicilian peeled almond is rich in oils and excellent for desserts. The fruits of the almond tree are harvested when ripe, between August and September, through knocking down. After harvesting, the fruits are subjected to hulling, to obtain the almond with its shell and, subsequently, they are dried in the hot summer sun and then stored in a cool and dry place. Our ALMONDS are a natural product grown and processed according to traditional techniques that do not involve the use of chemicals either on the trees or on the fruit. From a nutritional point of view, almonds are used above all as a food source of proteins, unsaturated fats, minerals, vitamins and vegetable fibers. Almonds are used not only in pastry making, for the production of desserts, but are also the ideal snack for maintaining general physical well-being.

  Available formats	250g, 500g, 1Kg

  

  5,00 € – 16,00 €

  

  

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