Russello ancient Sicilian durum wheat flour suitable for doughs with short rising times (4-6 h) and medium
maturation in the fridge (over 48 hours). Ideal for the preparation of homemade "hard" bread and baked goods both
sweets (biscuits, shortbreads) and savory (pan pizza, focaccia, savory pies), with a pleasant yellow color and typical notes
The flour is obtained from La Ferté stone milling which, thanks to the low processing temperatures, preserves the
nutritional and sensory characteristics of the final product.
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