Holy oil is a typical preparation of the Sicilian tradition. A spicy oil resulting from the maceration of dried or fresh chillies in olive oil. In Siciia and in other southern regions, holy oil is present in many recipes and never fails in the pantries of the houses. The name “santo” derives perhaps from the ability of this oil to miraculously flavor every type of preparation: from appetizers to side dishes, through first courses based on meat or vegetables.
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INGREDIENTS:
-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.
