Russello flour

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.

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What is Russello wheat

The Russello is a variety of durum wheat linked to the Sicilian cereal tradition. It is known and appreciated for its characteristics and for use in producing flour and semolina intended for bakery and other handicrafts.

How to use the Russello flour

The flour and the Russello semolina can be used for bread, pizza, focaccia and various baked goods. The choice of the most suitable type depends on the type of dough and the desired result.

In the individual product sheets Molino Zappalà you can find specific processing information, format and recommended uses.

Russello and Sicilian grains

The Russello is part of the Molino Zappalà selection dedicated to the grains of the Sicilian tradition.

Discover our Sicilian antique grain flours and compare Russello with Timilia, Perciasacchi, Majorca and other varieties available in the catalog.

Formats for home and professionals

Several formats are available to meet both domestic kitchen and pizzerie, bakeries, restaurants and artisan workshops.