Sicilian Flour for Grandma's Bread, a blend of organic flours obtained from the milling of soft Sicilian grains. The Sicilian Flour for Grandma's Bread is an ideal preparation for bread. It is a soft product with pleasant aroma and taste, typical of the territory. Choosing Sicilian 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 Sicilian Flour for Grandma's Bread, re-milled from soft wheat from Sicily milled with rollers. This fine flour, obtained from a mix of soft Sicilian grains from organic farming, is the ideal ingredient for making authentic Sicilian recipes and bringing the unmistakable flavor of the island to the table. Sicilian Flour for Grandma's Bread is suitable for both baking and pasta-making, allowing you to make bread, pasta, pastries, and other delicacies with an authentic and unmistakable taste. Furthermore, it can be mixed with other less refined flours to offer you a variety of options in preparing your favorite recipes. Stone and technology, innovation and avant-garde, recovery of ancient grains from Sicily are the guiding principles that accompany the processing of wheat, the production of semolina and exceptional flours, and all company projects. With the art of the 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 rabbigliatura or grooving, which is the creation of rays whose size, shape, and number depend on the type of grain and milling. The function of rabbigliatura is to better break the cereals, reduce friction of the working surface, avoiding overheating. This operation, together with numerous other precautions of which the miller is the guardian, the result of his experience and knowledge of the raw material he works with, along with the indispensable ingredient of authentic passion, contribute to the excellence and uniqueness of our flours. At the service of the ancient stone mills there is a modern state-of-the-art optical control system for selecting and cleaning the wheat. In this way, each variety of wheat preserves its aromas and flavors that characterize it in their entirety.
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Sicilian Flour for Grandma's Bread, a blend of organic flours obtained from the milling of soft Sicilian grains. The Sicilian Flour for Grandma's Bread is an ideal preparation for bread. It is a soft product with pleasant aroma and taste, typical of the territory. Choosing Sicilian 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 Sicilian Flour for Grandma's Bread, re-milled from soft wheat from Sicily milled with rollers. This fine flour, obtained from a mix of soft Sicilian grains from organic farming, is the ideal ingredient for making authentic Sicilian recipes and bringing the unmistakable flavor of the island to the table. Sicilian Flour for Grandma's Bread is suitable for both baking and pasta-making, allowing you to make bread, pasta, pastries, and other delicacies with an authentic and unmistakable taste. Furthermore, it can be mixed with other less refined flours to offer you a variety of options in preparing your favorite recipes. Stone and technology, innovation and avant-garde, recovery of ancient grains from Sicily are the guiding principles that accompany the processing of wheat, the production of semolina and exceptional flours, and all company projects. With the art of the 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 rabbigliatura or grooving, which is the creation of rays whose size, shape, and number depend on the type of grain and milling. The function of rabbigliatura is to better break the cereals, reduce friction of the working surface, avoiding overheating. This operation, together with numerous other precautions of which the miller is the guardian, the result of his experience and knowledge of the raw material he works with, along with the indispensable ingredient of authentic passion, contribute to the excellence and uniqueness of our flours. At the service of the ancient stone mills there is a modern state-of-the-art optical control system for selecting and cleaning the wheat. In this way, each variety of wheat preserves its aromas and flavors that characterize it in their entirety.
