With mackerel fillets with chilli pepper in olive oil, you bring taste and nutritional properties of the best oily fish for a healthy and correct diet to the table. Rich in Omega 3, "good" essential fatty acids that contribute to the maintenance of normal heart and brain function.
Sicilian Type 1 Soft Wheat Flour
IDEAL FOR PREPARING DESSERTS AND COOKIES, WHITE BREAD, BREADSTICKS AND PIZZAS. IT IS SAID IT WOULD BE USED IN THE FIRST RECIPES OF CANNOLI.
MAJORCA WHEAT IS AN ANCIENT VARIETY OF SOFT WHEAT, WITH A HIGH NUTRITIONAL VALUE THAT GIVES ENERGY, AND A VERY LOW GLUTEN INDEX AND IS THEREFORE EASILY DIGESTIBLE. ITS FLOUR IS IMPALPABLE, PERFUMED AND OF HIGH QUALITY.
THE CLEANING OPERATIONS HAVE THE PURPOSE OF REMOVING THE POSSIBLE PRESENCE OF OTHER VEGETABLES (SEEDS OF OTHER SPECIES, WEEDS, ETC.) FROM THE WHEAT AND AT THE CONTEXT OF ELIMINATING EXTERNAL ELEMENTS OF OTHER NATURE (RESIDUES OF EARTH, STONES AND STONE ELEMENTS ) THANKS TO THE THREE DETERMINING PHASES THAT WE IMPLEMENT IN OUR MILL:
ACCEPTANCE AND PRE-CLEANING, CLEANING AND WASHING.
OUR CHOICE IS CLEAR: TO ENSURE OUR CUSTOMERS NATURAL AND ARTISAN PRODUCTS BUT THAT AT THE SAME TIME THEY COMPLY WITH THE HYGIENIC-SANITARY RULES, BECAUSE "CRAFTSMANSHIP" IS NOT ALWAYS SYNONYMOUS WITH GUARANTEE.
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.
THE LABORATORY IS A FUNDAMENTAL PART OF A MILL, WITHOUT WHICH ALL THE OTHER PHASES WOULD BE VERIFIED.
ANY PRODUCT INSIDE THE ANGELICA MILL HAS CONSTANTLY CONTROLLED THROUGH ANALYSIS CARRIED OUT WITH MODERN AND FUNCTIONAL INSTRUMENTS, WHICH THEREFORE ALLOWS US TO CHECK BOTH THE GRAINS AND THE FLOURS.
TO AN INCREASINGLY ATTENTIVE CUSTOMER WE CAN THEREFORE OFFER HIGH-QUALITY PRODUCTS THAT HAVE A CONSISTENCY OVER TIME.
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Auriga tuna is obtained by selecting only the yellowfin tuna which is rigorously steamed, so as to keep the muscle fibres unchanged and the nutritional values unchanged. To Auriga tuna, we add first choice olive oil and Trapani sea salt. It is characterized by the typical pink colour and compact meats with a delicate flavour.
The processed and packaged fish comes from the uncontaminated sea, it is also aged for at least 45 days in order to give it the maximum organoleptic qualities.
Campisi crushed chilli pepper is produced and packaged in our factory, as stated on the label. It is important for us that our customers can enjoy a clear and safe shopping experience, in which the label speaks first and then the natural quality of our products.
An indispensable spice in our kitchens to be used at any time of the year to season typical Sicilian dishes such as meat dishes, vegetable soups, sauces and leavened products of all kinds manage to give a unique and characteristic flavour