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PERCIASACCHI WHOLE WHEAT FLOUR STONE MILLING

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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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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

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    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 DURUM WHEAT SEMOLINA FOR COUS COUS CYLINDER MILLING

    SICILIAN DURUM WHEAT SEMOLINA FOR COUS COUS CYLINDER MILLING

    Our durum wheat semolina comes from native Sicilian grains. 

    Its golden blond color and the fragrant scent of the grain make it different from any similar pre-cooked product, raising the quality.
    More than a first course, it is a complete dish and is prepared by ‘Incocciando’ the grains which, after this processing, are steamed in a special terracotta pot. 
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    Format 1 Kg

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  • S.CAPPELLI WHOLE WHEAT FLOUR STONE MILLING

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    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.

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  • TIMILIA WHOLE WHEAT FLOUR STONE MILLING

    TIMILIA WHOLE WHEAT FLOUR STONE MILLING

    The Tumminia cultivar takes on different names; the wheat is grown in the areas between Caltanissetta, Agrigento, Enna, Palermo, Ragusa and the surrounding areas. 

    Tumminia wheat is traditionally sown in March, in fact it takes the name of Marzuddu. 
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    The finished product takes on a dark brown color and in fact the “black” bread of Castelvetrano is made from this flour.
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    5,00 €
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    Our Sicilian durum wheat semolina is a very genuine product, with an intense yellow color and a coarser grain than re-milled semolina, it is ideal for the production of homemade pasta, which unlike that produced with semolina for bread making is more compact, calloused and holds up better to cooking. It retains great flavor and aromas. 

    THIS PRODUCT IS ALSO SUITABLE FOR PREPARING BABY FOOD (“SEMOLINA”).
    Format 1 Kg

    5,00 €
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  • RUSSELLO WHOLE WHEAT FLOUR STONE MILLING

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    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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    Our Sicilian durum wheat semolina is a very genuine product, with an intense yellow color and a coarser grain than re-milled semolina, it is ideal for the production of homemade pasta, which unlike that produced with semolina for bread making is more compact, calloused and holds up better to cooking. It retains great flavor and aromas. 

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