Description
Organic Almond Flour Partially De-Oiled
Weights available | 500gr, 1kg, 5kg |
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Weights available | 500gr, 1kg, 5kg |
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10,00 € – 75,00 €
Weights available | 500gr, 1kg, 5kg |
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Confezionamento: | 1 Kg, 5 Kg, 500 g |
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Organic Pistachios DOP
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.
Available weights | 250 g, 500 g, 1Kg, 5Kg |
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SICILIAN DURUM WHEAT SEMOLINA FOR COUS COUS CYLINDER MILLING
Our durum wheat semolina comes from native Sicilian grains.
Format | 1 Kg |
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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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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.
Format | 1 Kg |
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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.
Format | 1 Kg |
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