25 Kg Margherito / Bidì flour of Sicilian durum wheat (stone milling)
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Originally it was a variety of the fields of neighboring Tunisia, until Professor Tucci imported it to Sicily, where the Bidì settled in wonderfully, acquiring its own characteristics that today make it a typical grain of the island. of this wheat is made up of a low gluten content.
Emanuele De Cillis, scholar of Sicilian agriculture, in his volume The grains of Italy of 1927 also attributes to Bidì a kinship with Senatore Cappelli wheat, of which he would be the progenitor.
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