Hat in 100 polycotton% with the following technical characteristics:

• 5 panels
• shaped rigid visor
• embroidered eyelets
• reinforced faceplate
• adjustable velcro back closure
• sweatband
• shaped rigid visor
• SIZE: one size fits all
• White color

A beer of the highest quality, born from the most ancient tradition of brewing messina. Pure malt, blonde colour and a compact foam. Taste-balanced, slightly aromatic, excellent on the nose and on the palate. A beer by the noble soul, that, as a "Strait of messina Bridge" will be able to join everyone in every occasion.

Maturity of approximately 365 days from the order

Cotton apron with the following technical characteristics:

• fabric: natural cotton 135gr
• potholder size: 55cmx75cm
• colour: ecru

Dry pasta of organic flour of ancient Sicilian durum wheat Russello, obtained by milling with natural stone

With wheat germ, and produced in SICILY, with low mineral content water, bronze drawn and dried slowly.

Cooking 7-9 minutes

Lemonade

Drink with fresh and natural juice of Sicilian lemons

Raw chickpeas 9 mm from Italy

The chickpeas must be placed in cold water for about 12 hours, before being cooked. After that, the chickpeas can be boiled and then crushed, then eaten as a puree. Excellent beneficial properties

Special flour that contains cells of the bran parts that line the endosperm. The bread is very digestible, tasty and can also be kept for several days. Alveographic W equal to 250

EXPIRY 120 DAYS FROM THE ORDER

Dry pasta of organic flour of ancient Sicilian durum wheat Russello, obtained by milling with natural stone

With wheat germ, and produced in SICILY, with low mineral content water, bronze drawn and dried slowly.

Cooking 7-9 minutes

Sunflower seeds

Sicilian Almond Paste "Made in Sicily"

Ideal for Almond Milk, Granite, Sweets, Biscuits.

LARGE "Sicilian" lentils

How to use:
They can be used alone or in combination with other legumes or cereals.
Soaking: 3/4 hours
Cooking time: 50 min
Amount of water / legume: 2/1

There rice flour it's a product rich in starch, from very fine consistency, which is obtained by grinding the white rice grain. It is a great ingredient to add to your diet, given its own beneficial properties, in fact it is the basis of many traditional dishes of the Chinese and Japanese cuisine as it is ideal to replace common flour in case of intolerances (NO GLUTEN FREE PRODUCT)

EXPIRY 120 DAYS FROM THE ORDER

SMALL Lentils from SICILY

The SICILIAN lentils they are considered the oldest cultivated legume, they have a good digestibility and a high caloric and nutritional value. They are characterized by a high protein content, a good amount of sugar and a low amount of fat. Lentils do not need long soaking times to prepare and remain compact after cooking.

How to use:
They can be used alone or in combination with other legumes or cereals.
Soaking: does not need
Cooking time: 20 min
Amount of water / legume: 2/1

A beer of the highest quality, born from the most ancient tradition of brewing messina. Pure malt, blonde colour and a compact foam. Taste-balanced, slightly aromatic, excellent on the nose and on the palate. A beer by the noble soul, that, as a "Strait of messina Bridge" will be able to join everyone in every occasion.

Maturity of approximately 365 days from the order

Hats, ancient and excellent variety of durum wheat. Its flour is perfect for making excellent sourdough bread using sourdough.

Durum wheat Cappelli is free from any contamination by x- and y-ray induced mutagenesis of radioactive cobalt, unlike irradiated GMO durum wheat varieties, today used in agriculture.

EXPIRY 120 DAYS FROM THE ORDER

There Saragolla flour a durum wheat of this kind is obtained by grinding on the stone of the ancient Saragolla Triticum Turgidum Durum, which was cultivated in the past in Abruzzo, Sannio and Lucania.

Excellent base for the preparation of bread, pizza and traditional local pasta.

EXPIRY 180 DAYS FROM THE ORDER

Flax seed

Durum wheat semolina is a less refined product than re-milled semolina, with a more intense yellow color and coarser graininess, it is ideal for the production of POLENTA, SEMOLINO, or for COUS COUS (after mixing) , which unlike that produced with re-milled semolina is more compact and callused and retains great flavor and aromas.

Expiry 150 days from the order

Dry pasta of organic flour of ancient Sicilian durum wheat Timilia, obtained by milling with natural stone

With wheat germ, and produced in SICILY, with low mineral content water, bronze drawn and dried slowly.

Cooking 7-9 minutes

Cotton shopping bag, with long handle, ideal for containing your daily purchases!

Pieces of Tuna in olive oil

The Tuna has always been one of the most popular fish caught in the Mediterranean, the Tuna fisheries represent a characteristic element of many small towns in sicily. Following the same procedure as always, working hand-fish, and by choosing raw materials of the highest quality, as we are the Dragon, we offer our customers different ways to enjoy the Tuna, both the natural and in olive oil.

Net weight: 200g /Drained Weight: 130g

Expires approximately 2 years from the order

It is used as it is for the preparation of baked goods or in combination with sugar for the preparation of almond paste. Also excellent for the preparation of Soft amaretti and for the preparation of creams.

LOW CONTENT OF CARBOHYDRATES

EXPIRY 10 MONTHS FROM THE ORDER

Oatmeal is used for the formulation of baked goods but it is often mixed with wheat powder for correct leavening. Oatmeal is more suitable for dry processes such as biscuits.

EXPIRY 180 DAYS FROM THE ORDER

SSC
Taken from http://www.my-personaltrainer.it/alificazione/farina-di-avena.html

Teff is a very small cereal ("teffa" means "loss" and underlines the simplicity with which grains can get out of hand), extremely nutritious, source of proteins, natural fibers and amino acids.

EXPIRY APPROX. 150 DAYS FROM THE ORDER

Lemon mandarin

Tangerine lemon drink with mandarin juice (12%) and Sicilian lemons (5%)

Dry pasta of organic flour of ancient Sicilian durum wheat Russello, obtained by milling with natural stone

With wheat germ, and produced in SICILY, with low mineral content water, bronze drawn and dried slowly.

Cooking 7-9 minutes