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The Russello Sicilian flour from ancient grains is a totally Sicilian durum wheat flour, ground with natural stone, not mixed and with extraordinary nutritional properties. Together with the Tumminia or Timilla wheat, it is the oldest Sicilian wheat in absolute, already known and appreciated by the ancient Greeks who settled on the island. Its name derives from the color of the grain itself, reddish in fact, whose natural stone milling maintains all the original properties of the wheat, and above all of the germ contained inside, the main protagonist of the healthy nourishment of this wheat. Russello flour from ancient Sicilian wheat is mainly used for bakery production, but also for the production of Sicilian pasta, especially the one which is then bronze drawn. With a low gluten content, only 10% compared to a normal commercial flour, it ranks among the healthiest flours ever.
Russello Sicilian flour is handcrafted with an ancient traditional sieve tumbler, as the production itself declares. The nutritional and healthy characteristics of Sicilian flour from ancient grains, combined with the maintenance of the original ancient structure of the wheat, without GMOs and the total absence of mixing with other imported grains, often treated with glyphosate, raise the cost compared to commercial flours, in favor of a completely safe and risk-free diet.
100% produced, cultivated, harvested and milled in Sicily by: Antico Mulino a Pietra di Lazzara - Longi (ME)