Quality Italian flours for bread, pizza and desserts

The Biancolilla flour is born from a traditional variety of grain cultivated in Sicily, linked to the cereal history of the island.

Molino Zappalà offers whitelilla products in different sizes, designed for those who want to use Sicilian flours in handicraft and professional preparations.

Discover the features of the Biancolilla flour and choose the most suitable format of your needs.

Majorca flour is born from a traditional Sicilian variety of tender wheat, appreciated for its versatility and for use in numerous oven preparations.

Molino Zappalà offers wheat products Majorca in different sizes, suitable for both domestic use and professional.

Discover the Mallorca flour and choose the most suitable format for desserts, biscuits, bread and other tradition preparations.

Lentil flour is the product obtained from the grinding of lentils, freed from impurities. The

lentil (lens culinarism), coming from Tuscany and Umbria (guaranteed chain), is transformed from

Stone molino without added antimicrobial substances, preservatives, dyes, additives or adjuvants

technological. The lentil is rich in mineral salts and vitamins and has low glycemic index.

Tender wheat flour, or flour, is the product obtained from grinding and tender grain tap, freed

From impurities, and compliant with Law No. 580 of 04 July 1967 and subsequent amendments. Production occurs respecting the

Naturalness of the raw material, without adding antimicrobial substances, preservatives, dyes, additives or adjuvants

technological. Strict quality controls are performed daily in the internal analysis laboratory both on wheat and on the

Flour. The molitoria and baked grain qualities and baked flour qualities are ascertained.

The Russello flour is born from a variety of durum wheat traditionally cultivated in Sicily, appreciated for its characteristics and for versatility in baking preparations.

Molino Zappalà offers flour and russetus beads in different sizes, suitable for both domestic and professional use.

Discover the products based on RUSSELLO grain and choose the most suitable format for bread, pizza, focaccia and other preparations.

The Sicilian perciary peck grain flour is born from an ancient variety of durum wheat cultivated in Sicily, appreciated for its aromatic profile and for versatility in the mixtures.

Molino Zappalà offers flour and semolina of perciasacchi in different formats, suitable for both domestic use and professional. They can be used for bread, pizza, focaccia, pasta and other baked goods.

Choose the most suitable format of your needs and discover the characteristics of the perciasacchi grain distributed by Molino Zappalà.

The regulated semolina of Sicilian durum wheat Molino Zappalà is suitable for the preparation of bread, pizza, focaccia, fresh pasta and numerous recipes of tradition. Available in different formats for domestic and professional use.

The Timilia flour, known in Sicily, also as Tumminia, was born from a traditional variety of durum wheat linked to the island's cereal history.

Molino Zappalà offers Timilia flours and semolina in different formats, suitable for both domestic and professional use.

Discover the products based on Timilia grain and choose the most suitable format for bread, pizza, focaccia and other baked preparations.

Sicilian antique grain flours tell an important part of the cereal tradition of Sicily. Variety like Timilia, Russello, Perciasacchi, Majorca and Biancolilla are appreciated for their distinctive features and versatility in handicrafts.

Molino Zappalà offers a selection of flour and semolina obtained from variety of wheat related to the Sicilian territory, available in different formats for domestic and professional use.

Discover the characteristics of the different Sicilian grains and choose the most suitable flour for bread, pizza, pasta, focaccia, desserts and other preparations.