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Flour

Sicily offers a great variety of natural and non-hybridised ancient grains. In recent years, there has been a growing interest in ancient wheat varieties. Their rediscovery is due to the small agricultural producers who grow them by using organic methods. Their aim is to obtain grains which are not genetically modified and free from enzymes, dyes and preservatives. These ancient grains are a real patrimony of the Sicilian cereal culture. They are harvested by hand and processed through stone milling. This produces flour which is richer in nutritional properties and less refined than the one produced with modern wheat. The grain has a low gluten and glycemic index, which makes the flour and its derivatives much lighter, digestible and assimilable. This wheat is excellent to make pasta, bread, pizza and desserts and it gives each production an unmistakable aroma and exceptional flavour.
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