Sicilian Wholemeal Russello Bio Flour is a wholemeal flour from organic Russello durum wheat, suitable for preparing wholemeal products in baking. This flour is soft and has a pleasant taste and aroma. Choosing Sicilian Wholemeal Russello Bio Flour means opting for a biological and sustainable product, which respects the environment and enhances the Sicilian territory. By purchasing this flour, you will contribute to supporting local crops and preserving the culinary traditions of Sicily. The Russello wheat, or Rossello, of Sicilian Wholemeal Russello Bio Flour is an ancient variety of durum wheat typical of the land of Sicily. It is a tall ear wheat that rises to almost two meters from the ground, fragile and reddish in color, grown in the arid soils of the inland areas of Agrigento, Caltanissetta, Palermo, Ragusa, and Trapani provinces. This wheat yields flour used for many Sicilian products, from pasta to bread, and, along with the more famous Timilia wheat, is one of the 50 or more types of spikes that Sicily offers. Paradoxically, it seems to originate from the cold lands of Russia or the Balkans, later spreading to the United States as well. Russello wheat is still used today in Sicily for the production of hard dough bread and bronze-drawn pasta, both very digestible and resistant, flavorful, aromatic, and rich in proteins. Like ancient grains, this wheat is also less refined, has not undergone alterations, and has less gluten compared to other grains. In particular, the crust of bread made with Russello flour takes on a reddish color, smells of grass and sun, and has a unique texture. It is usually recommended to mix it with other less strong flours or to use cold water for baking. This type of grain is also used for the production of sweets and other baked goods. Molini del Ponte and the recovery of ancient Sicilian grains represent the guiding lines that accompany the processing of grain, the production of semolina, and excellence flours. With the art of miller Filippo Drago, whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, are produced, not stripped of their germ thanks to stone milling. The grain is milled by pressure and rubbing, yielding wheat extracts. The most delicate operation on the millstones is the rabbigliatura or channeling, that is, the creation of grooves whose size, shape, and number depend on the type of grain and milling. The function of the rabbigliatura is to better break the cereals, reducing the friction of the working surface and preventing overheating. This operation, along with other precautions of which the miller is the custodian, the fruit of his experience and understanding of the raw material, contributes to the excellence and uniqueness of our flours. At the service of ancient stone mills, there is a very modern optical control system for selecting and cleaning the grain, so that each variety of grain retains its characteristic aromas and flavors. Sicilian Wholemeal Russello Bio Flour is available online at our shop www.emporiosicilia.it.
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Sicilian Wholemeal Russello Bio Flour is a wholemeal flour from organic Russello durum wheat, suitable for preparing wholemeal products in baking. This flour is soft and has a pleasant taste and aroma. Choosing Sicilian Wholemeal Russello Bio Flour means opting for a biological and sustainable product, which respects the environment and enhances the Sicilian territory. By purchasing this flour, you will contribute to supporting local crops and preserving the culinary traditions of Sicily. The Russello wheat, or Rossello, of Sicilian Wholemeal Russello Bio Flour is an ancient variety of durum wheat typical of the land of Sicily. It is a tall ear wheat that rises to almost two meters from the ground, fragile and reddish in color, grown in the arid soils of the inland areas of Agrigento, Caltanissetta, Palermo, Ragusa, and Trapani provinces. This wheat yields flour used for many Sicilian products, from pasta to bread, and, along with the more famous Timilia wheat, is one of the 50 or more types of spikes that Sicily offers. Paradoxically, it seems to originate from the cold lands of Russia or the Balkans, later spreading to the United States as well. Russello wheat is still used today in Sicily for the production of hard dough bread and bronze-drawn pasta, both very digestible and resistant, flavorful, aromatic, and rich in proteins. Like ancient grains, this wheat is also less refined, has not undergone alterations, and has less gluten compared to other grains. In particular, the crust of bread made with Russello flour takes on a reddish color, smells of grass and sun, and has a unique texture. It is usually recommended to mix it with other less strong flours or to use cold water for baking. This type of grain is also used for the production of sweets and other baked goods. Molini del Ponte and the recovery of ancient Sicilian grains represent the guiding lines that accompany the processing of grain, the production of semolina, and excellence flours. With the art of miller Filippo Drago, whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, are produced, not stripped of their germ thanks to stone milling. The grain is milled by pressure and rubbing, yielding wheat extracts. The most delicate operation on the millstones is the rabbigliatura or channeling, that is, the creation of grooves whose size, shape, and number depend on the type of grain and milling. The function of the rabbigliatura is to better break the cereals, reducing the friction of the working surface and preventing overheating. This operation, along with other precautions of which the miller is the custodian, the fruit of his experience and understanding of the raw material, contributes to the excellence and uniqueness of our flours. At the service of ancient stone mills, there is a very modern optical control system for selecting and cleaning the grain, so that each variety of grain retains its characteristic aromas and flavors. Sicilian Wholemeal Russello Bio Flour is available online at our shop www.emporiosicilia.it.
