Sicilian Russello Bio Flour, wholegrain flour of organic durum wheat Russello suitable for the preparation of wholegrain products in baking. Sicilian Russello Bio Flour is a soft flour with pleasant taste and aroma. Choosing Sicilian Russello Bio Flour means opting for an organic and sustainable product that respects the environment and enhances the Sicilian territory. By purchasing this flour, you will contribute to supporting local cultivations and preserving the culinary traditions of Sicily. The Russello or Rossello wheat of our Sicilian Russello Bio Flour is an ancient variety of durum wheat typical of the land of Sicily. It is a tall ear wheat, rising almost two meters above the ground, and fragile, with a reddish color, grown in the arid lands of the inland and the provinces of Agrigento, Caltanissetta, Palermo, Ragusa, and Trapani. From this wheat, a flour is obtained that is 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 offers us. Paradoxically, it seems to originate from the cold Russian lands or the Balkans, later spreading to the United States. The Russello wheat is still used today in Sicily for the production of hard dough bread and bronze drawn pasta, both of which are very digestible and resistant, flavorful, aromatic, and rich in proteins. Like ancient grains, this wheat is less refined, has not undergone alterations, and has less gluten than other grains. In particular, the crust of bread made with Russello flour takes on a reddish color and smells of grass and sunshine, with a unique consistency! It is usually recommended to mix it with other less tough flours or to use cold water for baking. This type of wheat is also used for the production of sweets and other baked goods. Stone and technology, innovation and avant-garde, recovery of ancient Sicilian grains constitute the guidelines that accompany the processing of wheat, the production of semolina and quality flours, and all business projects. With the skills of a miller, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, not stripped of the germ thanks to stone milling. The wheat is milled by pressure and friction, thus obtaining our wheat extracts. The most delicate operation on the millstones is the rebriting or groove-making, that is, the creation of rays whose size, shape, and number depend on the type of wheat and milling. The purpose of rebriting is to better break the cereals, to reduce the friction of the working surface avoiding overheating. This operation, along with numerous other measures that the miller is the custodian of, which are the fruit of his experience, the knowledge of the raw material, together with the indispensable ingredient of authentic passion, contribute to the excellence and uniqueness of our flours. At the service of ancient stone mills is the modern optical control system for selection and cleaning of wheat. In this way, each variety of wheat retains its aromas and flavors that characterize it.
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Sicilian Russello Bio Flour, wholegrain flour of organic durum wheat Russello suitable for the preparation of wholegrain products in baking. Sicilian Russello Bio Flour is a soft flour with pleasant taste and aroma. Choosing Sicilian Russello Bio Flour means opting for an organic and sustainable product that respects the environment and enhances the Sicilian territory. By purchasing this flour, you will contribute to supporting local cultivations and preserving the culinary traditions of Sicily. The Russello or Rossello wheat of our Sicilian Russello Bio Flour is an ancient variety of durum wheat typical of the land of Sicily. It is a tall ear wheat, rising almost two meters above the ground, and fragile, with a reddish color, grown in the arid lands of the inland and the provinces of Agrigento, Caltanissetta, Palermo, Ragusa, and Trapani. From this wheat, a flour is obtained that is 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 offers us. Paradoxically, it seems to originate from the cold Russian lands or the Balkans, later spreading to the United States. The Russello wheat is still used today in Sicily for the production of hard dough bread and bronze drawn pasta, both of which are very digestible and resistant, flavorful, aromatic, and rich in proteins. Like ancient grains, this wheat is less refined, has not undergone alterations, and has less gluten than other grains. In particular, the crust of bread made with Russello flour takes on a reddish color and smells of grass and sunshine, with a unique consistency! It is usually recommended to mix it with other less tough flours or to use cold water for baking. This type of wheat is also used for the production of sweets and other baked goods. Stone and technology, innovation and avant-garde, recovery of ancient Sicilian grains constitute the guidelines that accompany the processing of wheat, the production of semolina and quality flours, and all business projects. With the skills of a miller, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, not stripped of the germ thanks to stone milling. The wheat is milled by pressure and friction, thus obtaining our wheat extracts. The most delicate operation on the millstones is the rebriting or groove-making, that is, the creation of rays whose size, shape, and number depend on the type of wheat and milling. The purpose of rebriting is to better break the cereals, to reduce the friction of the working surface avoiding overheating. This operation, along with numerous other measures that the miller is the custodian of, which are the fruit of his experience, the knowledge of the raw material, together with the indispensable ingredient of authentic passion, contribute to the excellence and uniqueness of our flours. At the service of ancient stone mills is the modern optical control system for selection and cleaning of wheat. In this way, each variety of wheat retains its aromas and flavors that characterize it.
