Sicilian flour TIMILIA
Timilia durum wheat flour suitable for doughs with short rising times (6-8 h) and maturation up to 70 hours at controlled temperature (3- 4°C), with high hydration (over 60%).
Ideal for the preparation of typical Sicilian breads, such as Castelvetrano bread (about 20% in a mixture with durum wheat flour), leavened baked goods (pizza in a baking pan, focaccia) and unleavened (shortbread, breadsticks).
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 sensory characteristics.
Cultivations without the use of chemical herbicides Ingredients: Timilia (or Tumminia) durum wheat flour, milling to natural stone.
*May cause reactions in allergic or intolerant people.
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
Spicy, piquant mountain cheese of the Casearia Trentina, 7-9 months matured
