Description
Four ancient grains in one biscuit.
Il Mulino Calogiuri stone-mills a blend of ancient grains, farro dicocco (emmer), Riminia and Senatore Cappelli durum wheat and Maiorca soft wheat, and bakes it into these pasterelle with sugar, fresh milk, eggs, sunflower and olive oils. The producer describes a crisp outside, a soft centre and a delicate, balanced sweetness.
For restaurants and chefs. A simple biscuit to plate with coffee at the end of a meal or to set out at breakfast. Pair them with a glass of sweet wine, a zabaglione or a bowl of whipped cream. The four named grains give the menu a line guests can read and remember.
For specialty and Italian stores. Ancient grains such as Senatore Cappelli and emmer are familiar names for shoppers who already buy Italian flours and pasta. A 250 g pack at an accessible price fits everyday breakfast shopping and small gifts. Together with the Tritordeum pasterelle, it completes a choice of Salento biscuits.
Specs: 250 g, case of 10, shelf life 6 months, Puglia (Italy).
Ingredients: stone-milled ancient grain flour, sugar, high-oleic sunflower oil, fresh milk, eggs, ammonium, cream of tartar, vanillin, olive oil, bicarbonate, extra virgin olive oil.
Allergens: gluten, milk, eggs.
