Description
Organic Almond Flour Partially De-Oiled
Gluten-free flour with a very high protein content and a low fat content
| Weights available | 500gr, 1kg, 5kg |
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Additional information
| Confezionamento: | 1 Kg, 5 Kg, 500 g |
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Organic Pistachios DOP
Quick view15,00 € – 75,00 €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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Organic Pistachios DOP
Quick view15,00 € – 75,00 €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 -
RUSSELLO WHOLE WHEAT FLOUR STONE MILLING
Quick view5,00 €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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PERCIASACCHI WHOLE WHEAT FLOUR STONE MILLING
Quick view5,00 €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
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