Maiorca flour, 100% Sicilian Maiorca wheat flour, natural stone milled.
Among the ancient grains that we have chosen to cultivate there’s the ancient Sicilian soft grain Maiorca. The ear of the Maiorca wheat has distinctive traits that characterize it unmistakably: it is thin, tall (between 170 and 180 cm), almost white and without rests. It is in harmony with the Mediterranean climate and is easily cultivated in arid and marginal lands. Sicilian grandmothers used it to make delicious Sicilian sweets, including traditional Christmas cookies. As a matter of facts its white flour, candid and impalpable, it is particularly suitable for the preparation of cookies (of course) desserts, hosts, but also white bread, bread sticks. It is often used to make the famous Sicilian almond paste and, according to some researchers, it would have been the basis of the first recipes for making the Sicilian cannoli, which according to some historic sources it would be of Arabic origin! The flour that was obtained from the Maiorca was for our grandmothers what for us today is the 00 flour, certainly with an abyss of difference in terms of genuineness and nutrition.
- Energy: Kj 1530/Kcal 352
- Fats: 1,50g (saturates 0,2g)
- Carbohydrates: 70g (sugars 2g)
- Protein: 11g
- Salt: 0,006g
- Fiber: 3,5g