Pack of 500 g

Handmade Sicilian Breadsicks

Long lasting bakery product, perfect for any occasion and to accompany appetizers, side dishes and seconds

Ingredients: 

Flour 00, water, yeast.

Shipping weight/volume: 2 kg

Producer: Il Forno di Gilda

Pack of 1 kg

Hard whole wheat flour "Tumminia" variety, milled at sone

The grain from which this flour is obtained is a short-cycle ancient sicilian wheat (it is sown in March and is harvested in June) which, when processed with stone mills, produces a wholemeal flour rich in wheat germ and bran elements, with a high protein value and a low gluten index.

Excellent for bread and pasta, presents a high content of lignin, a substance of natural origin that helps us to maintain a healthy heart and to strengthen the immune system.

Shipping weight: 1 kg

Producer: Az. Agr. Collura Giorgio

Pack of 1 kg

Organic Hard whole wheat flour "Russello" variety, milled at sone

Russello is one of the oldest varieties of durum wheat cultivated in the whole of Sicily, now widespread in some limited areas of the island, it is perhaps the best in terms of gluten quality and baking capacity.

The ear of Russello, in dialect "Russulidda", tends to red, hence the name, and has a tall trunk. Its flours, with little water, allow the production of breads and pasta that can last many days, that have great digestibility.

Shipping weight: 1 kg

Producer: Az. Agr. Collura Giorgio

Pack of 1 kg

Organic soft whole wheat flour "Maiorca" variety, milled at stone

It is obtained from a fast maturing ancient Sicilian wheat.

Thanks to its white grain it produces a high quality soft white flour with a high protein content and excellent bread-making characteristics, especially for sweets; extremely digestible due to its low gluten content.

In the recipes of Sicilian desserts in the past there was no mention of flours 0 and 00 but they spoke exclusively of flour from Mallorca. Breadsticks, white bread, biscuits and wafers are also produced.

Shipping weight: 1 kg

Producer: Az. Agr. Collura Giorgio

Pack of 1 kg

Hard whole wheat flour "Perciasacchi" variety, milled at sone

The Perciasacchi wheat (literally pierce sacks) owes its name to the pointed shape of the caryopsis that pierced the jute sacks in which it was contained during transport.

The typically yellow grain, thanks to the presence of carotenoids, has nutritional characteristics typical of ancient grains, strongly influenced by the cultivation area: Sicily. Being a ancient grain it has low levels of mycotoxins.

It has a less elastic and less tenacious type of gluten, compared to modern grains, this reduces the yield in terms of bread-making attitude, but at the same time it is less toxic for the human organism.

Shipping weight: 1 kg

Producer: Az. Agr. Collura Giorgio

Pack of 1 kg

Organic hard whole wheat flour "Senatore Cappelli" variety, milled at sone

It is considered the king of Italian durum wheat, contains higher percentages, compared to modern grains, of proteins, amino acids, vitamins and minerals, with the advantage of being very digestible because it is low in gluten.

Not having undergone alterations due to modern techniques of genetic manipulation, the taste, the aromas and the nutritional contents of this precious grain have been preserved over time.

Shipping weight: 1 kg

Producer: Az. Agr. Collura Giorgio

Pack of 500 g

Organic stone-ground whole chickpea flour, "Pascià" variety

Chickpeas are a predominantly protein food and rich in a wide range of vitamins and minerals.

The abundant presence of magnesium and phosphorus brings benefits to the heart and blood circulation, while the presence of unsaturated fatty acids, better known as Omega 3, lower the levels of fat in the blood, therefore of triglycerides and bad cholesterol, preventing hypertension and arteriosclerosis.

The flour is tasty, intense yellow, ideal for the preparation of Sicilian panelle, pancakes and chickpea cake.

Shipping weight: 0,5 kg

Producer: Az. Agr. Collura Giorgio

Pack of 1 kg

Organic Reground Flour of durum wheat "Senatore Cappelli" variety, milled at sone

It is considered the king of Italian durum wheat, contains higher percentages, compared to modern grains, of proteins, amino acids, vitamins and minerals, with the advantage of being very digestible because it is low in gluten.

Not having undergone alterations due to modern techniques of genetic manipulation, the taste, the aromas and the nutritional contents of this precious grain have been preserved over time.

Ideal for pasta production

Shipping weight: 1 kg

Producer: Az. Agr. Collura Giorgio

Pack of 500 g

Sicilian Almond Flour

First choice selected in the factory, "Tuono" quality, coming from Sicily in the province of Agrigento

Particularly used to enrich desserts or as a basic element for the preparation of bakery products

Shipping weight: 0,5 kg

Producer: Mandorlificio Cugini Pendino

Pack of 1 kg

Blend of Ancient Sicilian Grains "great for pizza"

Whole wheat flour, "Tumminia, Maiorca, Senatore Cappelli, Russello, Khorasan" variety, milled at stone.

This particular mixture of ancient Sicilian grains has been specially proportioned and designed for the preparation of delicious pizzas and focaccias.

Each of these ancient grains makes a different contribution to the mixture, in particular, Mallorca gives the dough an incomparable fragrance and softness.

These characteristics are kept unchanged thanks to milled at stone, from which a slightly refined flour is obtained due to the presence of the most external part of the caryopsis, the richest in vitamins.

Shipping weight: 1 kg

Producer: Az. Agr. Collura Giorgio