M�rke: Mulino Angelica

This semolina is made from Sicilian durum wheat, washed and stone ground.
The resulting flour is suitable for any type of preparation, particularly for fresh and dry pasta. It can be mixed with flours from the "Grani Antichi di Sicilia" line to obtain doughs with an even more authentic taste.

The history of Sicily and that of wheat intertwine in a millennial narrative.
The first to pay homage to our land by elevating it to the breadbasket of the peninsula was Marcus Porcius Cato, who - more than two thousand years ago - called it a "nourisher at whose breast the Roman people fed," referring to the tons of wheat that left the island for Rome to feed the armies.
The wheat cycle is long, arduous and laborious but, above all, ageless.

Today, cultivating ancient Sicilian grains means achieving the perfect balance between tradition and innovation.
The only way to rediscover the flavors and aromas that, until not so long ago, echoed in the memories of our grandparents.