Sicilian flour PERCIASACCHI
Flour of ancient Sicilian durum wheat Perciasacchi or Farro Lungo suitable for the preparation of homemade bread and savoury baked goods (baking pan pizza, focaccia, savoury pies), whose doughs require average leavening times (about 8h) and good hydration (60%).
The flour is obtained by natural stone milling, which maintains the germ and, thanks to the low processing temperatures, does not overheat the product, preserving its nutritional and sensory characteristics.
Cultivations without the use of chemical herbicides.
*Can cause reactions in allergic or intolerant people.
Decent and home-made deer ragout of the butcher's shop Villgrater, simply warm up and put about the cooked pasta (spaghetti, penne or any kind of noodles), polenta, Crostini or on the rice.. After opening it, put in refrigerator and consume within less days.
San Marzano tomatoes taste like fresh tomatoes, incomparably fruity, fragrantly and incredibly. Today the kind threatened by the extinction growns thanks to the Slow Food branch on the fertile grounds of Vesuvius again.
Sleek and mild taste, mildly-bodied with a slightly sweet aftertaste and extra fine persistent perlage. Excellent as an aperitif, it is the perfect companion for get-togethers. It can be served throughout the meal with fine food and above all fish.
Bacon Pancetta - Smoked. pieces, vacuum, weight approx. 250 gr.