5 kg Stone-Ground Russello Flour – Molino Zappalà

The durum wheat varieties Russello is an ancient variety of grain cultivated once throughout the Sicily, now widespread limitedly in some circumscribed areas of the island.
It is distinguished by the height of the priga higher than the other grains, about 180 cm, and for a High protein content (12% -14%.)
As for bakery is used to produce "Dura Pasta" bread (having a very high toughness / elasticity assigned to the first), according to the traditionally widespread technique in the province of Ragusa, The results obtainable are exceptional: both on the organoleptic and visual level.
It seems that Castelvetrano black bread, it was originally obtained by properly blending the variety Tumminia With the Russello variety.

Excellent for the preparation of sweet and savory pasta products and for pasta

Medium nutritional values for 100 g of product

Energy 1470 KJ /346 kcal

Total fat 1.5 g

of which saturated 0.5 g

Carbohydrates 70 g

of which sugars 2 g

Fibers 3.5 g

Protein 11.5 g