Sicilian Flour SEMOLA RIMACINATA
Re-ground semolina obtained a mixture of Sicilian hard grains, ground and packaged entirely in Sicily.
This flour is suitable for a wide variety of types of processing, such as bread dough, croutons, pizza, sandwiches, fresh pasta and biscuits.
Coming cultivations without the use of chemical herbicides, it is an absolutely natural product, therefore synonymous of healthy eating.
*It can cause reactions in allergic or intolerant people.
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.
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.).
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 TIMILIA