MAIORCA Sicilian Flour
Maiorca wheat is an ancient variety of soft wheat that has been cultivated in Sicily for centuries, together with the ancient timilia wheat.
It is a soft white wheat cultivated in organic and niche crops due to its low yield (about half that of modern varieties).
It is a special wheat for several reasons:
Majorca wheat, a soft yet robust wheat, has a high protein content, about 8.5 grams of protein per 100 grams of product, mineral salts and vitamins, and the flour has excellent breadmaking qualities and has therefore been used for dough for leavened and unleavened cakes since ancient times.
It is also easily digestible and has a low gluten content, about 50% less than other commonly used grains.
Majorca wheat has long been used in Sicily mainly in the form of flour, for basic cake recipes. It is said that, in addition to waffles, biscuits and typical cakes, even Sicilian cannoli are made using this wheat flour.
It is also used for savoury pastries, tasty and highly flavoured white bread, pizza, focaccia, taralli or breadsticks.
This flour is very useful for creating an excellent, long-lasting and very strong sourdough starter.
The flour is obtained natural stone milling, which allows the germ to remain and, thanks to the low processing temperatures, does not overheat the product, preserving its nutritional and sensory characteristics.
Cultivation without the use of chemical herbicides
*May cause reactions in allergic or intolerant people
Roasted over olive tree wood A blend of selected coffees wood-roasted using a traditional slow roasting process. Each type of coffee is roasted separately in order to obtain the most appropriate degree of roasting for that particular variety. Before blending, each coffee is tasted in order to avoid any defects and guarantee the organoleptic qualities of the finished product. Composition: 100 % Arabica
Risotto with lemon 300 gr. - Casale Paradiso
The perfect tasty match for this type of pasta is with either warm or cold fresh raw tomato, vegetable or aromatic sauces. Excellent also with quick sauces made with garlic, Cayen pepper anchovies and a drop of extra virgin olive oil. Also superbe with fish and shellfish sauces.
The "Extra" quality was born a careful selection of olives that boast the maximum characteristics of the selected quality. Harvested on the Venetian hills once ripe, they are processed with the traditional cold extraction system. This oil of the fragrant taste and fruity scent, is of deep green colour with golden reflexes.
Olive oil of high quality, unfiltered and natural. This olive oil is gotten exclusively by mechanical pressure.