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Russello Flour
Our Russello Flour is obtained by stone-grinding an ancient Sicilian grain organically cultivated on the hills of Ragusa, in the sun-kissed, sea-breeze-swept soils of the Iblean lands. Russello is a tall native variety selected over centuries by Sicilian farmers for its resilience and nutritional richness. On the palate this flour releases enveloping notes of freshly baked bread crust, with hints of almond and a subtle whisper of Mediterranean herbs. Excellent for focaccia, naturally leavened homemade bread and rustic biscuits. Its artisanal processing and ultra-short supply chain guarantee a freshness and genuineness that industrial flours simply cannot match.
Format
unit price
In the Kitchen
Be inspired by Sicilian tradition
Russello Focaccia
Knead Russello flour with water, yeast, salt and a generous drizzle of extra virgin olive oil. Let rise until doubled, spread on a baking tray and top with cherry tomatoes, olives and Iblean oregano. Bake in a very hot oven until golden.
Russello Almond Biscuits
Mix Russello flour with chopped almonds, brown sugar, butter and an egg. Shape the biscuits and bake at moderate temperature until golden. Fragrant and crumbly, perfect with coffee or a glass of Sicilian passito wine.
