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.
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.
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.
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.
Reviews
There are no reviews yet.