The brioche col tuppo, they are the pride of sicilian confectionery, soft and tasty can be tasted in the whole Island, usually accompanied by another delight from the typical "granita", but you can taste also stuffed with ice cream, for breakfast or for a snack. The name of these pastries comes from their shape that resembles the traditional low bun that sicilian women wore a time, and that in the regional dialect called “tuppo”.

Packaged in pairs in a protective atmosphere, to preserve the fragrance and freshness of the original.

"Sourdough"

Shipping reinforced

To be consumed preferably within approximately 45 days from the order.

You can also freeze it!

Confectionery product, typical sicilian,which goes well with cream or jam and a dusting of icing sugar final.

Packaged in pairs in a protective atmosphere, to preserve the fragrance and freshness of the original.

"Sourdough"

Shipping reinforced

To be consumed preferably within approximately 45 days from the order.

You can also freeze it! Just a bag of food and keep everything in the freezer. Every time that you want, just leave them at room temperature or warm them in the oven for a few minutes.

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.

Senatore Cappelli durum wheat 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

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

The cartoon is the flour that is obtained from the plus section internal of the corn grain, it shows a granulometry very small: between the re-milled semolina and the soft wheat flour.

Type 1 flour, darker in color than type "0", contains a higher percentage of flour coming from the outside of the grain. It is therefore richer in minerals, starch and proteins. Alveographic W equal to 250

WHOLEMEAL DURUM WHEAT SEMOLINA

STONE MILLED TUMMINIA WITH WHEAT GERM AND RICH IN FIBERS

EXPIRY 90 DAYS FROM THE ORDER

The wholemeal flour of "Tumminia" is produced from an ancient Sicilian wheat cultivated without the use of phytosanitary, and milled by means of ancient stone millstones; production area: SICILY

SYNTHETIC FEATURES:

- REGULARIZES THE INTESTINE

- HIGHLY DIGESTIBLE

-CULTIVATED WITHOUT THE USE OF PLANT PROTECTION

- WITH WHEAT GERM

-RICH IN MINERAL SALTS, FIBERS AND VITAMINS

There Flour 00 "La Brava" it is an extraction product, it is designed to ensure easy use in all mechanical processes where extensibility and laminability are required, allowing the creation of products that are always uniform and constant in thickness.

It is suitable for the production of biscuits, breadsticks, crackers, snacks, waffles, Sicilian cannoli, shortcrust pastry, etc.

Expiry 180 days from the order

It is obtained from the grinding of the seeds of Italian green lentils (not shelled) and the result is a flour with a high protein content and rich in carbohydrates, which is often the basis of recipes of the vegan and vegetarian diet

EXPIRY 120 DAYS FROM THE ORDER

The rye-based dough is not very elastic and almost devoid of resistance, because it contains little gluten. The bread made from it is very dark, with a characteristic flavor. Rye flour can also be used for the preparation of sweets, biscuits or cakes, pasta, focaccia and fried food.

It is possible to cut this flour with a type 0 - 1 - 2, to maintain a low degree of refinement and improve the processing of the dough

At one time, rye bread was mainly intended for popular food and was also called "black bread" (due to the dark brown tone of the flour)

EXPIRY 120 DAYS FROM THE ORDER

Pomegranate

Drink with 15% pomegranate juice

50% mix for the production of bread with soy flour and grains

Soy is an extremely beneficial legume, it contains a high amount of proteins and mostly lipids polyunsaturated, including lecithin, a substance with emollient, antioxidant properties and capable of lowering the "bad" cholesterol (LDL).

Pumpkin seeds from Styria

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

Product obtained from the grinding of shelled dry chestnuts, it gives your creations a light walnut taste.

Barley Flour is distinguished from other cereals for its high fiber and soluble content, being the cereal with the lowest glycemic index.

EXPIRY 180 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

SMALL Lentils "Eston"

The Eston 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. Eston 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: no need
Cooking time: 20 min
Quantity of water / legume: 2/1

Chia seeds