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 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.
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.
THIS PRODUCT IS ALSO SUITABLE FOR PREPARING BABY FOOD (“SEMOLINA”).
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