Organic whole soft wheat flour old sicilian
Stone milled wheat
For centuries the use of Majorca has been so widespread in Sicily that it has become synonymous with soft wheat, used almost exclusively for making sweets. It also seems that it was the only flour used to prepare the rinds of the famous cannoli. There has been news of this variety since 1696. After the second half of the 1900s it was almost completely forgotten, preferring more profitable varieties. It is a late variety that prefers fresh and deep places. We cultivate it in the hills, where the wind and the continuous circulation of air completely exclude mycotic formation. We recommend using it not only for desserts but also for pizza and, mixing it with other durum wheat, for bread.
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