Plain Flour Tipo 0 - Organic Flour Stoneground 1kg - Zilletta
Organic Flour - Tipo 0
Our family makes a small flour production thanks to our own stone mill, which was purchased in 2018 from Germany. The company produces about 40 quintals of Bianchetta soft wheat and 70 quintals of Senatore Cappelli durum wheat. The semolina is also used for pasta, which is bronze-drawn by slow drying from Casa Principe in the Monte Sant’Angelo (FG) plant. All the company's products are on sale in quality gastronomy, pizzerias and Apulian Bakeries.
Tipo 0 Flour 1kg
We cultivate our land according to strict canons of the organic method, producing the ancient cereals that were once sown in this area: Cappelli, Saragolla, Gentil Rosso, Frassineto, Maiorca, Risciola, Monococco spelt and Agostinello corn.
Cereals, naturally self-produced, are milled in the company's stone mill, thus producing 0 km wholemeal and semi-wholemeal flour
The stone mill:
- respect nature and its cycles
- produces healthier flours, rich in fiber, essential elements and minerals, with a lower glutinic rate and therefore greater digestibility
- promotes agricultural practices and ancient crafts that have now disappeared
- increases agricultural biodiversity through the use of local varieties
Buy Organic Flour - Tipo 0 - Zilletta di Brancia - Stoneground Flours
The only artisan stone mill existing all the Tavoliere delle Puglie.
Ancient and modern varieties of grains are grown organically and then stoneground in the family mill immersed in the fields.
Leonardo represents the fourth generation of a family of farmers: it was his great grandfather who purchased this land after the First World War, which, at the time, belonged to some nobles of the area. Today Leonardo cultivates 40 hectares of land: his love for ancient grains began thanks to his grandfather's long tales of old varieties. And so, after travelling the world for study purposes, this agronomist bought books, and attended numerous courses, finding some seeds that he then reproduced, such as the common wheat Frassineto, Risciola, Maiorca and Russello. Many seeds were donated by local farmers: they are harvested and threshed by hand, as was done fifty years ago.
|Strength of Flour (W)||Weak (90 to 160)|
|Origin of raw materials||Self-produced|
No questions asked yet.