Sicily Flour for Grandma's Bread, a blend of organic flours obtained from the milling of Sicilian hard grains. The Sicily Flour for Grandma's Bread is an ideal preparation for bread and is a soft product with pleasant aromas and flavors from the region. Choosing the Sicily 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 crops and preserve the culinary traditions of Sicily. Immerse yourself in the heart of Sicilian culinary tradition with our Sicily Flour for Grandma's Bread, re-milled from hard wheat of Sicily ground with cylinders. This fine flour, obtained from a mix of Sicilian hard grains from organic farming, is the ideal ingredient for creating authentic Sicilian recipes and bringing the unmistakable flavor of the island to the table. The Sicily Flour for Grandma's Bread is ideal for both baking and pasta-making, allowing you to create bread, pasta, pastries, and other delicacies with an authentic and unmistakable taste. Furthermore, it can be blended with less refined flours to offer you a variety of options in your favorite recipe preparations. Stone and technology, innovation and avant-garde, recovery of ancient Sicilian grains are the guiding principles that accompany the grain processing, production of semolina and premium flours, and all company projects. With the art of miller, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic farming, not deprived of the germ thanks to stone milling. The grain is milled by pressure and friction, thus obtaining our grain juices. The most delicate operation on the stones is the rabbigliatura or channeling, which is the creation of rays whose size, shape, and number depend on the type of grain and milling. The function of the rabbigliatura is to better crush the cereals, to reduce the friction of the working surface avoiding overheating. This operation, along with numerous other precautions of which the miller is custodian, resulting from 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 grain. In this way, each variety of intact grain retains its aromas and flavors that characterize it.
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Sicily Flour for Grandma's Bread, a blend of organic flours obtained from the milling of Sicilian hard grains. The Sicily Flour for Grandma's Bread is an ideal preparation for bread and is a soft product with pleasant aromas and flavors from the region. Choosing the Sicily 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 crops and preserve the culinary traditions of Sicily. Immerse yourself in the heart of Sicilian culinary tradition with our Sicily Flour for Grandma's Bread, re-milled from hard wheat of Sicily ground with cylinders. This fine flour, obtained from a mix of Sicilian hard grains from organic farming, is the ideal ingredient for creating authentic Sicilian recipes and bringing the unmistakable flavor of the island to the table. The Sicily Flour for Grandma's Bread is ideal for both baking and pasta-making, allowing you to create bread, pasta, pastries, and other delicacies with an authentic and unmistakable taste. Furthermore, it can be blended with less refined flours to offer you a variety of options in your favorite recipe preparations. Stone and technology, innovation and avant-garde, recovery of ancient Sicilian grains are the guiding principles that accompany the grain processing, production of semolina and premium flours, and all company projects. With the art of miller, Filippo Drago produces whole flours from ancient Sicilian grains, from organic and biodynamic farming, not deprived of the germ thanks to stone milling. The grain is milled by pressure and friction, thus obtaining our grain juices. The most delicate operation on the stones is the rabbigliatura or channeling, which is the creation of rays whose size, shape, and number depend on the type of grain and milling. The function of the rabbigliatura is to better crush the cereals, to reduce the friction of the working surface avoiding overheating. This operation, along with numerous other precautions of which the miller is custodian, resulting from 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 grain. In this way, each variety of intact grain retains its aromas and flavors that characterize it.
