Sicilian flour MARGHERITO
Margherito flour of ancient Sicilian durum wheat suitable for doughs with short leavening times (about 4-6 h) and medium maturation times (about 48 h, at controlled temperature, 3-4°C). Ideal for the preparation of homemade "hard" bread and baked goods both sweet (biscuits, shortbreads) and savoury (baking pan pizza, focaccia, savoury pies).
The bran increases the water absorption of the floured product and reduces the extensibility of the dough, compared to the tumbled product (without bran).
The flour is obtained by natural stone milling which allows the germ to be maintained and, thanks to the low processing temperatures, does not overheat the product, preserving its nutritional and sensorial characteristics.
Cultivations without the use of chemical herbicides.
Ingredients: Russello durum wheat wholemeal flour, milling to natural stone.
*It can cause reactions in allergic or intolerant subjects.
Gnocchi can be served with light tomato or meat sauces; superb also with pesto.
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Tomato sauce with mushrooms 250 ml. - L'albero dei golosi
Pesto ligure 130 gr. - Ranise
Has a fruity and herbaceous scent, a balanced and elegant taste. Suitable for all raw uses.
eatable noble mould bark, white dough with little punching; he becomes creamier with increasing maturity, aromatic taste with light hircine marks. The Goat Camembert is OGM-free and carries the quality sign for South Tirol.
Made like Viennese Würstel, in a little bit bigger format, is asked a Servelade very much as insert for salads. Furthermore Servelade is often grilled or used as a soup insert. The mild and typical good taste of the beechwood smoke is estimated experts very much.
