Sicilian Russello Bio flour, wholemeal flour of organic durum wheat Russello suitable for the preparation of whole grain products in baking. Sicilian Russello Bio flour is soft and has pleasant taste and aroma. Choosing Sicilian Russello Bio flour means opting for a biological and sustainable product that 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 or Rossello wheat of our Sicilian Russello Bio flour is an ancient variety of durum wheat typical of the Sicilian land. It is a tall ear grain, reaching almost two meters above the ground, and fragile, reddish in color, cultivated in the arid lands of the interior and the provinces of Agrigento, Caltanissetta, Palermo, Ragusa, and Trapani. From this wheat, flour is obtained for many Sicilian products, from pasta to bread, and, together with the more famous Timilia wheat, it is one of the 50 or more types of ears that Sicily gives us. Paradoxically, it seems to originate from the cold lands of Russia or the Balkans, later spreading to the United States. 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 protein. Like ancient grains, this wheat is 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 and smells of grass and sun, and has a unique consistency! It is generally recommended to mix it with other less strong flours or to use cold water for baking. This type of wheat is also used for the production of desserts and other baked goods. Stone and technology, innovation and avant-garde, recovery of ancient grains from Sicily constitute the guiding principles that accompany the processing activity of the wheat, the production of semolina and high-quality flours, and all corporate projects. With the art of a miller, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic farming, not stripped of the germ thanks to stone milling. The wheat is milled by pressure and rubbing, thus obtaining our wheat juices. The most delicate operation on the stones is the rabbling or grooving, that is, the creation of channels whose size, shape, and number depend on the type of wheat and grinding. The function of rabbling is to better break the cereals, to reduce the friction of the working surface avoiding overheating. This operation, along with numerous other precautions that the miller is the custodian of, resulting from his experience and knowledge of the raw materials, 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 the wheat. In this way, each variety of wheat retains its aromas and flavors that characterize it intact. Sicilian Russello Bio flour is available online on our shop www.emporiosicilia.it.
Sicilian Russello Bio flour, wholemeal flour of organic durum wheat Russello suitable for the preparation of whole grain products in baking. Sicilian Russello Bio flour is soft and has pleasant taste and aroma. Choosing Sicilian Russello Bio flour means opting for a biological and sustainable product that 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 or Rossello wheat of our Sicilian Russello Bio flour is an ancient variety of durum wheat typical of the Sicilian land. It is a tall ear grain, reaching almost two meters above the ground, and fragile, reddish in color, cultivated in the arid lands of the interior and the provinces of Agrigento, Caltanissetta, Palermo, Ragusa, and Trapani. From this wheat, flour is obtained for many Sicilian products, from pasta to bread, and, together with the more famous Timilia wheat, it is one of the 50 or more types of ears that Sicily gives us. Paradoxically, it seems to originate from the cold lands of Russia or the Balkans, later spreading to the United States. 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 protein. Like ancient grains, this wheat is 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 and smells of grass and sun, and has a unique consistency! It is generally recommended to mix it with other less strong flours or to use cold water for baking. This type of wheat is also used for the production of desserts and other baked goods. Stone and technology, innovation and avant-garde, recovery of ancient grains from Sicily constitute the guiding principles that accompany the processing activity of the wheat, the production of semolina and high-quality flours, and all corporate projects. With the art of a miller, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic farming, not stripped of the germ thanks to stone milling. The wheat is milled by pressure and rubbing, thus obtaining our wheat juices. The most delicate operation on the stones is the rabbling or grooving, that is, the creation of channels whose size, shape, and number depend on the type of wheat and grinding. The function of rabbling is to better break the cereals, to reduce the friction of the working surface avoiding overheating. This operation, along with numerous other precautions that the miller is the custodian of, resulting from his experience and knowledge of the raw materials, 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 the wheat. In this way, each variety of wheat retains its aromas and flavors that characterize it intact. Sicilian Russello Bio flour is available online on our shop www.emporiosicilia.it.
Price VAT included
