Weight: 1.00 Kg

The ancient native grains of Sicily contain structurally different proteins to modern or imported durum wheat varieties.

In particular, gluten (allergen contained in wheat and cause of food intolerances) is qualitatively weaker and less tenacious when compared with that of other wheats, thus making baked products more digestible.

Weight: 1.00 Kg

Russello is a typical durum wheat of the province of Ragusa, and is one of the best varieties of Sicilian durum wheat for the quantity of gluten and aptitude for baking. With this flour we make the classic hard dough bread with little water that lasts many days and is characterized by very high digestibility. The crumb is characterized by a very porous alveolation and the dough absorbs a limited amount of water, the crust is smooth and amber in color.

Weight: 1.00 Kg

Russello is a typical durum wheat of the province of Ragusa, and is one of the best varieties of Sicilian durum wheat for the quantity of gluten and aptitude for baking.

With this flour we make the classic hard dough bread with little water that lasts many days and is characterized by very high digestibility.

The crumb is characterized by a very porous alveolation and the dough absorbs a limited amount of water, the crust is smooth and amber in color.