Long Spelt Flour
Flour made the ancient Sicilian durum wheat Farro Lungo, suitable for the preparation of homemade bread and savoury baked goods (pizza, focaccia, savoury pies), whose doughs require an average rising time of about 7 hours and a good hydration of about 60%.
The flour is obtained by stone milling, which allows the germ to be preserved and, thanks to the low processing temperatures, the product is not overheated, thus preserving its nutritional and sensory characteristics.
*May cause reactions in allergic or intolerant persons.
Risotto with lemon 300 gr. - Casale Paradiso
The perfect tasty match for this type of pasta is with either warm or cold fresh raw tomato, vegetable or aromatic sauces. Excellent also with quick sauces made with garlic, Cayen pepper anchovies and a drop of extra virgin olive oil. Also superbe with fish and shellfish sauces.
The "Extra" quality was born a careful selection of olives that boast the maximum characteristics of the selected quality. Harvested on the Venetian hills once ripe, they are processed with the traditional cold extraction system. This oil of the fragrant taste and fruity scent, is of deep green colour with golden reflexes.
Olive oil of high quality, unfiltered and natural. This olive oil is gotten exclusively by mechanical pressure.
Flour Maiorca 1 kg. - Callari