Sicilian durum wheat flour "Biancolilla" milled with natural stone.

Biancolilla wheat is an ancient variety of wheat that was very widespread in Sicily until the so-called green revolution, when all ancient grains were abandoned in favor of more performing, genetically improved, called modern wheat varieties.
For this reason, today Sicilian agriculture has resumed the cultivation of ancient grains which are considered of greater value than modern ones, which bring with them unique flavors, nuances and aromas, and are more digestible, tolerable and rich in nutrients.

Like all ancient grains, Biancolilla has a high, blond and delicate ear, it is distinguished from other varieties by the filaments with dark gray shades and amber grains.

The traditional milling in ancient natural stone mills is a guarantee of efficiency and quality. In fact, from stone grinding, a flour with irregular grains is obtained, very rich in bran, which keeps the germ - the noblest and tastiest part of the seed - intact and preserves its organoleptic heritage.