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  S.CAPPELLI WHOLE WHEAT FLOUR STONE MILLING

  S.CAPPELLI WHOLE WHEAT FLOUR STONE MILLING

  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.

  Format	1 Kg

  

  5,00 €

  

  

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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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  RE-GROUND SEMOLINA FROM SICILIAN DURUM WHEAT

  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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  Organic Pistachios DOP

  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

  

  15,00 € – 75,00 €

  

  

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