The P.G.I. Pachino tomato sauce, produced with respect for freshness and authenticity.
Sicilian Whole Wheat Flour Rusello Type 1kg
IDEAL FOR THE PREPARATION OF HARD PASTA HOMEMADE BREAD AND BAKERY PRODUCTS BOTH SWEET (COOKIES AND SHAKES) AND SALTED (PIZZA IN A PAN, FOCACCE AND SALTED CAKES). IT CAN BE USED IN PURITY OR MIXED IN OTHER FLOURS.
TYPICAL WHEAT FROM THE SICILIAN HINTERLAND WITH EAR TENDING TO RED, HEREIN THE NAME RUSSELLO.
THIS FLOUR CAN BE USED IN PURITY OR MIXED WITH OTHER FLOURS FROM THE MILL.
TO PRODUCE AN EXCELLENT FLOUR, NOT ONLY THE QUALITY OF THE CEREAL IS FUNDAMENTAL, BUT ALSO CAREFUL AND CAPABLE GRINDING.
WITH OUR METHOD, UNIQUE IN ITS KIND AS IT IS DESIGNED BY OUR MUGNAIO GIUSEPPE ANGELICA, WE GET THE BEST FROM THE GRINDING OF DURUM AND SOFT WHEAT.
IT ALL STARTS FROM OUR THREE MILLS, FRENCH NATURAL STONE LA FERTÈ (MOLAR STONES MADE WITH RAW MATERIALS EXTRACTED FROM THE CAVE BASIN THE FERTÈ SOUS JOUARRE IN FRANCE) WHICH ENTIRELY GRIND THE WHEAT BEANS TRANSFORMING THEM INTO FLOUR.
THE FLOUR IS RICH IN FIBERS, MINERALS, VITAMINS, PROTEINS AND FATS, THIS BECAUSE BY GRINDING THE WHOLE BEANS, THE GERM AND THE COATING (BRAN) MATCH PERFECTLY WITH THE FLOUR OBTAINING SUPERIOR TASTE AND NUTRITIONAL PROPERTIES.
SUBSEQUENTLY, THROUGH A PNEUMATIC TRANSPORT SYSTEM, THE FLOUR GOES TO THE CALIBRATION AND BURNING STAGE.
THANKS TO PLANSICHTERS, WHICH ARE REAL AND OWN SIEVES, WE ELIMINATE THE WOODY PART TO MAKE THE FINAL PRODUCT HEALTHY, DIGESTIBLE AND PLEASANT TO THE PALATE. FURTHERMORE, THE FORMER ALLOWS US TO PRODUCE VARIOUS TYPES OF PRODUCTS.
BY DOING THIS WE HAVE BEEN ABLE TO FIND THE RIGHT BALANCE BETWEEN CRAFTSMANSHIP AND INNOVATION.
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