Russello flour, 100% Sicilian wholemeal flour of durum wheat Russello, natural stone milled.
It is the oldest durum wheat along with timilia, it is typical of the Sicilian hinterland and has strong roots also suitable for shallow soils. Its very high ear, that can even reach 180 cm, gives the landscapes an unforgettable charm especially because of its very particular reddish-orange colour, from which this wheat takes its name. It is a not very productive cultivar with a yield per hectare 50% lower than the modern cultivars, but it is resistant to wheat rust, foot ache and coal. It requires little nitrogen fertilizer and does not favour, due of late sowing and its considerable height, the development of weeds. Its flours, with little water (remember that Sicily has always been a land characterized by drought and water scarcity) allow the production of durum wheat bread with great digestibility that can be eaten for several days. The Russello wheat is still used today in Sicily to produce bronze-drawn bread and pasta, both very digestible, resistant, tasty, fragrant

Type of mill: the type of tumbled mill, indicates a flour that is always stone ground, but without bran, recommended for pizza and fresh pasta.

Nutritional information

• Energy: Kj 1470/Kcal 335
• Fats: 1g (saturates0,3g)
• Carbohydrates: 70g (sugars 2g)
• Protein: 11,5g
• Salt: 0,03g
• Fiber: 3,5g