Sicilian antique grain flours

What are the Sicilian ancient grains

Sicilian antique grains include variety of wheat historically related to cereal farming on the island. In recent years they have returned to the center of the interest of bakers, pizza makers, pasta and enthusiasts looking for flours with different characteristics compared to the widest spread varieties.

Each grain has its own peculiarities in terms of perfume, taste, processing and use. This is why the choice of flour must also be made based on the preparation you want to realize.

Timilia or Tumminia flour

Timilia, known in Sicily, also like Tumminia, is a variety of durum wheat traditionally cultivated on the island. The flours and semolina obtained from Timilia can be used for bread, focaccia, pizza and other tradition preparations.

Molino Zappalà offers different formats to allow you to choose the most suitable amount for domestic or professional use.

Russello flour

The Russello is another important variety of Sicilian durum wheat. The flours and semolina obtained from this wheat are particularly interesting for bakery, pizza and bakery products.

In the Molino Zappalà catalog you can find several Russello-based products and choose the most suitable format of your needs.

Peck rimmakers

The perciaasacchi is a variety of Sicilian durum wheat linked to the island's cereal tradition. Its characteristic name is commonly associated with the pointed form of the chariosides.

The flour and luxury semolina can be used for bread, pizza, focaccia, pasta and numerous baked preparations.

Mallorca flour

Mallorca is a traditional Sicilian variety of tender wheat. It is used in numerous oven preparations and is particularly linked to Sicilian confectionery tradition.

In the Molino Zappalà catalog you can find products obtained from Grano Majorca destined for different uses in the kitchen.

Biancolilla and other Sicilian varieties

Next to Timilia, Russello, Perciasacchi and Mallorca, Molino Zappalà also offers flour obtained from other varieties related to the Sicilian territory, such as Biancililla.

This selection allows you to know and use different grains, choosing the most suitable product based on the type of dough and the desired preparation.

Which Sicilian wheat flour choose

The choice depends mainly on the result you want to get. Some flours are particularly suitable for bakery, others to pizza, fresh pasta, focaccia or sweets.

To select correctly, please refer to the features set out in the individual product tabs, where specific processing information is available, format and recommended uses.

Molino Zappalà and the Sicilian Militory tradition

Molino Zappalà works cereals and produces or distributes flours and semolina also enhancing varieties linked to the Sicilian tradition.

In our shop you can buy Sicilian grain flours in different sizes, from the packages destined to domestic cuisine up to the solutions for pizzerias, bakeries, restaurants and professional laboratories.