Sicilian flour RUSSELLO
Integral flour of ancient Sicilian Russello 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 dough" bread and baked goods both sweet (biscuits, shortbreads) and savoury (baked pizza, focaccia, savoury pies).
The bran increases the water absorption of the floured bread and reduces the extensibility of the dough, compared to the tumbled product (without bran).
The flour is obtained 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.
Sardinian sheep's milk cheese "L'Isolano" with a ripening period of 2 - to 12 months. This Pecorino tastes very well as "formaggio da tavola" to a good little glass of wine, or as a melting / rub cheese to various dishes (pasta dishes, Pesto, ecc.).
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Alpine rose honey, the king under the honey. the colour almost milk white, a very tender, well-balanced aroma, freshly, fruity, reminds slightly of beeswax. He is produced above 1500 m of sea level. Because this honey crystallises relatively fast, he is stirred well creamy.
Sicilian Flour SEMOLA RIMACINATA
Tasty cut-cheese with typical aroma the alpine dairy Three Peaks - Toblach
