PERCIASACCHI FLOUR 1kg - Valdibella

Organic whole durum wheat flour

Ancient Sicilian stone ground wheat

It is a very ancient grain, it belongs to the subspecies of turanic grains, cultivated in the Khorasan region in northeastern Iran for millennia. Over time, it spreads throughout the Mediterranean basin, finding particularly favorable conditions in southern Italy.

It is called by different names, but in our territory it is recognized above all with the name of Perciasacchi, from the dialect verb perciare, bucare (with the variants of Strazzavisazzi, Perciabisazzi) for the elongated and pointed shape of its grain that pierced the jute bags. with which it was transported.

It is grown in the hills, in fairly ventilated and cool fields. This allows us to completely avoid pesticides (even those allowed by organic farming).

It has important and varied nutritional properties: a high protein value and a low glycemic index, mineral salts, vitamins E and B3, and also a significant presence of selenium, an element that brings an antioxidant effect to our body.

When used in the kitchen, Perciasacchi flour is particularly suitable for pasta. But we, like all other grains, in variable proportions, also use it for bread and pizza.

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Organic durum wheat Perciasacchi