Flour
Puglia
Ancient grains
Special Flours
Vegan
Classic Italian
Il Mulino CalogiuriThe producer recommends it for fresh pasta and baked goods: it gives tagliatelle, gnocchi and ravioli a rustic texture. In bread and focaccia it works on its own or blended. It also adds body to soups and minestre.
Specs 500 g, case of 10, shelf life 12 months, Puglia (Italy)
Allergens gluten
Emmer is a recognised ancient grain with steady interest from health-minded cooks. A wholemeal, stone-milled flour with a single ingredient is simple to recommend. It pairs on the shelf with the producer's emmer pasta.
Specs 500 g, case of 10, shelf life 12 months, Puglia (Italy)
Allergens gluten
Emmer is a recognised ancient grain with steady interest from health-minded cooks. A wholemeal, stone-milled flour with a single ingredient is simple to recommend.
Case of 10 × 500.
Emmer flour, stone-milled and wholemeal.
Farro dicocco, or emmer, is one of the oldest cultivated wheats, already used in Roman times. The producer stone-mills the whole grain, without preservatives or additives, into a flour with a full, rustic taste and slightly sweet, nutty notes. Per 100 g it carries 15.1 g of protein.
Specs: 500 g, case of 10, shelf life 12 months, Puglia (Italy). Store in a cool, dry place.Ingredients: stone-milled wholemeal emmer (farro dicocco) flour.Nutrition per 100 g: 335 kcal, fat 2.5 g (saturated 0 g), carbohydrates 67.1 g (sugars 2.7 g), fibre 6.8 g, protein 15.1 g, salt 0.002 g.Allergens: gluten. May contain traces of soy, sesame and nuts.
Il Mulino Calogiuri was founded in 1960 by Giuseppe Calogiuri in Lizzanello, near Lecce, and is now run by the third generation. The family mills organic flours and makes pasta and friselle from traditional and healthy grains such as Senatore Cappelli and tritordeum.
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