Senatore Ancient durum wheat flour

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$6.00

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The Product in Brief:

✓ Italian Senatore Cappelli durum wheat

✓ Slow and light stone grinding

✓ Growing area Sicily

✓ Recommended for pizzas and all types of bread

✓ Keep in a cool, dry place

Italian durum wheat flour Senatore Cappelli, stone ground.
Ideal for low-gluten pizza, all types of Apulian-style bread, hard bread and breadsticks.

Storage: Keep the product in a cool, dry place away from sunlight.
Once opened, the product deteriorates rapidly. Please refer to the instructions on the label.

Cultivation Area: Sicily

Nutritional information per 100g

Energy 336 kcal-1420 kj Fats 1.8g of which saturated fatty acids 0.1g Carbohydrates 65.0g of which sugars 1.1g Proteins 13.5g Fibers 6.0g Salt 0.005g

Welcome to Sicily, a culinary paradise in the heart of the Mediterranean. This charming and vibrant Italian region is renowned for its rich food and wine tradition, expertly blending Italian, Arabic, and Mediterranean influences. Sicily is a must-visit destination for food lovers. Situated between the Ionian and Tyrrhenian Seas, this fertile land offers a wide array of delicacies that reflect its history, culture, and ancient traditions. Your culinary journey begins with Sicilian cheeses, authentic dairy treasures that will captivate your palate. Savor Sicilian pecorino, a sheep's milk cheese with a unique, aromatic flavor. Or delight your palate with Ragusano caciocavallo, a stretched-curd cheese distinguished by its elastic texture and intense flavor.

The journey continues towards the hills and volcanic slopes home to centuries-old vineyards. Sicily is famous for its fine wines, including the Etna DOC Classic Method sparkling wine, made from grapes grown on Mount Etna, Europe's largest active volcano. Also savor rich, full-bodied red wines, such as Nero d'Avola, or aromatic, fresh white wines like Grillo. Sicilian wines are a perfect expression of the terroir and an ideal accompaniment to local dishes. Arancina, a Sicilian rice-based specialty filled with meat sauce, mozzarella, and peas, all wrapped in crispy breadcrumbs, is a must. Delight your palate with caponata, a dish made with vegetables such as eggplant, tomatoes, capers, and olives, enriched with vinegar and sugar for a perfect balance of sweet and sour flavors. You can't leave Sicily without sampling the fresh seafood of the Mediterranean. Enjoy a mixed seafood grill, including calamari, shrimp, and swordfish, seasoned with olive oil and lemon juice. Or try fresh tuna prepared Sicilian-style, marinated in citrus and served with a caper and tomato sauce.

To conclude your culinary journey, indulge in traditional Sicilian desserts. Savor cannoli, crispy cylinders of fried dough filled with sweet ricotta and garnished with candied orange peel, or indulge in cassata siciliana, a cake covered in powdered sugar, filled with flavored ricotta cream, and decorated with colorful candied fruit. Finally, to end your Sicilian food and wine journey on a sweet note, immerse yourself in the tradition of Sicilian coffee. Savor a delicious espresso, intense and full-bodied, accompanied by a sweet Sicilian biscuit, such as almond pastries or sweet cannoli. In short, Sicily is a culinary treasure trove offering a wide array of unique delicacies. From fine cheeses and wines to Mediterranean cuisine rich in fresh seafood and local ingredients, to traditional desserts that will satisfy your every sweet tooth.

In the Veneto foothills, near the slopes of Monte Grappa, a long milling tradition began in the mid-19th century. From then on, Earth and Water became fundamental to a bond that still exists today: the strong and synergistic bond between farmer and miller. Marco Bigolin inherited a legacy: the love and skill of an ancient craft. Today, he is a miller who treats the land for what it originally is: a living material. Living means respected, left in its authenticity, never chemically treated. Living means the care for the ingredients, processed with the same ethics applied to the land. The value of family and tradition, combined with the potential of wheat cultivation in the foothills, and technological innovation, made Marco's idea a reality in 2014.

An idea born from the desire to restore value to the Earth, growing grains in fields where crop rotation is practiced, a wise farming technique based on alternating crop varieties grown in the same soil. This naturally enriches the soil's fertility for longer, without the use of chemical fertilizers. A direct land/food relationship and a finally evolved supply chain: complete, short, safe, uncompromising. So that every land may be alive, forever. The Terrevive Mill is today an example of a short supply chain, in which the grains, selected throughout Italy, mostly in Veneto, are then stone-ground and made into pasta. The mill and pasta factory coexist in the same facility. This is the best guarantee of environmental sustainability and the quality of the final products: Flour and Pasta! Mankind is connected to the Earth, an earth that moves, an earth that changes with the seasons, an earth that nourishes itself, an earth that needs its time to nourish.

A land that is being exploited by intensive agriculture, a land that is beginning to rebel against this exploitation, yet, despite everything, offers goodness and integrity to those who respect it, like Marco! This is Mulino Terrevive: stone grinding, to avoid overheating the flour and preserve all the grain's properties; low-temperature drying, to produce with rigor and patience, respecting nature's rhythms; these translate into the production of a unique, organic pasta that restores long-forgotten flavors to the palate. Mulino Terrevive flours are created through slow, gentle stone grinding, which prevents overheating the wheat grain, preserving its organoleptic properties. Mulino Terrevive pasta embodies all the energy, passion, and love of those who cultivate the fields, of those who process the grains and create the flour, and of those who combine all this to create a unique product. It brings ancient, rediscovered flavors to the plate, satisfying the senses of smell and taste. A pasta that tells the story of the wheat from which it is born, an expression of the flavors, values, and history of those who grow it.