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RUSSELLO WHOLE WHEAT FLOUR STONE MILLING

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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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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

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