Sicilian Flour for Grandma's Bread, a blend of organic flours obtained from the milling of Sicilian hard grains. The Sicilian Flour for Grandma's Bread is an ideal preparation for bread and is a soft product with pleasant aromas and flavors typical of the territory. Choosing the Sicilian Flour for Grandma's Bread means opting for an organic and sustainable product that respects the environment and enhances the Sicilian territory. By purchasing this flour, you will help support local farming and preserve the culinary traditions of Sicily. Immerse yourself in the heart of Sicilian culinary tradition with our Sicilian Flour for Grandma's Bread, re-milled from hard wheat from Sicily using cylinder milling. This fine flour, obtained from a mix of Sicilian hard grains sourced from organic farming, is the ideal ingredient for creating authentic Sicilian recipes and bringing the unmistakable flavor of the island to your table. The Sicilian Flour for Grandma's Bread is perfect for both bread making and pasta making, allowing you to create bread, pasta, desserts, and other delicacies with an authentic and distinctive taste. Additionally, it can be mixed with other less refined flours to offer you a variety of options in preparing your favorite recipes. Stone and technology, innovation and cutting-edge, recovery of ancient grains from Sicily are the guiding principles that accompany the processing of wheat, production of semolina and exceptional flours, and all corporate projects. With the art of a miller, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, unrefined and retaining the germ due to stone milling. The wheat is milled by pressure and rubbing, thus obtaining our wheat extracts. The most delicate operation on the millstones is the edging or grooving, that is, creating rays whose size, shape, and number depend on the type of wheat and milling. The purpose of edging is to better crush the cereals, reduce the friction of the working surface, and avoid overheating. This operation, along with numerous other precautions that the miller guards, the result of his experience and passion, contribute to the excellence and uniqueness of our flours. At the service of the ancient stone mills is the modern optical control plant for selection and cleaning of the wheat. In this way, each variety of wheat preserves its aromas and flavors that characterize it.
Sicilian Flour for Grandma's Bread, a blend of organic flours obtained from the milling of Sicilian hard grains. The Sicilian Flour for Grandma's Bread is an ideal preparation for bread and is a soft product with pleasant aromas and flavors typical of the territory. Choosing the Sicilian Flour for Grandma's Bread means opting for an organic and sustainable product that respects the environment and enhances the Sicilian territory. By purchasing this flour, you will help support local farming and preserve the culinary traditions of Sicily. Immerse yourself in the heart of Sicilian culinary tradition with our Sicilian Flour for Grandma's Bread, re-milled from hard wheat from Sicily using cylinder milling. This fine flour, obtained from a mix of Sicilian hard grains sourced from organic farming, is the ideal ingredient for creating authentic Sicilian recipes and bringing the unmistakable flavor of the island to your table. The Sicilian Flour for Grandma's Bread is perfect for both bread making and pasta making, allowing you to create bread, pasta, desserts, and other delicacies with an authentic and distinctive taste. Additionally, it can be mixed with other less refined flours to offer you a variety of options in preparing your favorite recipes. Stone and technology, innovation and cutting-edge, recovery of ancient grains from Sicily are the guiding principles that accompany the processing of wheat, production of semolina and exceptional flours, and all corporate projects. With the art of a miller, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, unrefined and retaining the germ due to stone milling. The wheat is milled by pressure and rubbing, thus obtaining our wheat extracts. The most delicate operation on the millstones is the edging or grooving, that is, creating rays whose size, shape, and number depend on the type of wheat and milling. The purpose of edging is to better crush the cereals, reduce the friction of the working surface, and avoid overheating. This operation, along with numerous other precautions that the miller guards, the result of his experience and passion, contribute to the excellence and uniqueness of our flours. At the service of the ancient stone mills is the modern optical control plant for selection and cleaning of the wheat. In this way, each variety of wheat preserves its aromas and flavors that characterize it.
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