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.
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.
SICILIAN DURUM WHEAT SEMOLINA FOR COUS COUS CYLINDER MILLING
Our durum wheat semolina comes from native Sicilian grains.
Its golden blond color and the fragrant scent of the grain make it different from any similar pre-cooked product, raising the quality.
More than a first course, it is a complete dish and is prepared by ‘Incocciando’ the grains which, after this processing, are steamed in a special terracotta pot.
The seasoning, unlike the Maghreb one (based on legumes and mutton), is a mixed fish soup.
The non-pre-cooked semolina is a live grain and the expiry date does not go beyond 4 months from the production date
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.
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