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Mrke: Azienda Agricola Biologica Adamo
Format : 1KG
: 1
Known as Farro Lungo, Perciavisazzi, Gnolu, Farrone, Settecentanni. We find memory of the crops of this population in the early 1800s in the "Journal of the Journey made in Sicily" in 1809 by Abbot Paolo Balsamo, among the grains grown on the hills he mentions Spelled. Unique of the Turanici present in Sicily, De Cillis in "The Sicilian Wheats" tells us that it was grown in the province of Catania, Enna, Messina, Palermo, Ragusa, Syracuse.
Flour characteristics
Perciasacchi wheat produces high quality semolina, excellent for the preparation of pasta and baked goods such as bread, pizza and brioche. The doughs of this flour are easy to work. Perciasacchi flour has excellent technological qualities that make it precious.
Format : 1KG
: 1
Known as Farro Lungo, Perciavisazzi, Gnolu, Farrone, Settecentanni. We find memory of the crops of this population in the early 1800s in the "Journal of the Journey made in Sicily" in 1809 by Abbot Paolo Balsamo, among the grains grown on the hills he mentions Spelled. Unique of the Turanici present in Sicily, De Cillis in "The Sicilian Wheats" tells us that it was grown in the province of Catania, Enna, Messina, Palermo, Ragusa, Syracuse.
Flour characteristics
Perciasacchi wheat produces high quality semolina, excellent for the preparation of pasta and baked goods such as bread, pizza and brioche. The doughs of this flour are easy to work. Perciasacchi flour has excellent technological qualities that make it precious.
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