Mediterranean tuna fillets in oil are entirely handmade with passion and attention according to the most ancient traditions and contain only a pinch of sea salt.
Ancient Grains Pasta Flour 1kg
-SEMOLATO OF RUSSELLO
-SEMOLATO OF MARGHERITO
-SEMOLATE OF TIMILIA
MIXTURE OF STONE GROUND FLOURS OF ANCIENT AND NATIVE SICILIAN GRAINS. MIX COMPOSED ONLY FROM GRAINS WITH GRANULOMETRIC CHARACTERISTICS THAT MAKE IT HOMOGENEOUS TO HYDRATION. IDEAL FOR FRESH HOMEMADE PASTA LIKE ONCE, AND ALSO SUITABLE FOR SOME TYPES OF BREAD.
* THE PERCENTAGE OF EACH FLOUR MAY VARY ACCORDING TO THE BLEND.
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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