The intensity of the Nocellara is slightly toned down by the softness of the Biancolilla, giving the oil greater delicacy, making it a very balanced product.
From sweet to savory, pistachios have enriched many recipes, creating new delicious versions of the dishes we love most.From first courses to second courses, from pizzas to desserts, pistachios have now become a fundamental ingredient in our kitchens, especially for their ability to enhance certain preparations.
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.
Many years ago this cereal was almost always grown by our grandparents precisely because it adapted to any type of soil and climate unlike other types of wheat.
The finished product takes on a dark brown color and in fact the “black” bread of Castelvetrano is made from this flour.
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.
The seasoning, unlike the Maghreb one (based on legumes and mutton), is a mixed fish soup.
The non-pre-cooked semolina is a live grain and the expiry date does not go beyond 4 months from the production date
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