Bakery
Puglia
Ancient grains
Regional Specialty
Vegan
Regional Italian
Il Mulino CalogiuriUse them as the base for a tomato and caper antipasto, or break them into a summer bread salad with cucumber and red onion. On the aperitivo board they replace crackers with a regional touch. A splash of water softens them in seconds.
Specs 300 g, case of 10, shelf life 6 months, Puglia (Italy).Ingredients: Tritordeum flour, Maiorca soft wheat flour, emmer (farro dicocco) flour, Riminia durum wheat flour, Senatore Cappelli durum wheat flour (all stone-milled); durum wheat semolina, re-milled durum wheat semolina, type 0 soft wheat flour, olive oil, sunflower oil, salt, yeast.Allergens: gluten
Allergens gluten
Multigrain products with named ancient grains appeal to customers looking for wholesome snacks. The plain version is the anchor of a small range, with turmeric, spirulina and hemp variants next to it. The 300 g bag sits at an everyday price.
Specs 300 g, case of 10, shelf life 6 months, Puglia (Italy).Ingredients: Tritordeum flour, Maiorca soft wheat flour, emmer (farro dicocco) flour, Riminia durum wheat flour, Senatore Cappelli durum wheat flour (all stone-milled); durum wheat semolina, re-milled durum wheat semolina, type 0 soft wheat flour, olive oil, sunflower oil, salt, yeast.Allergens: gluten
Allergens gluten
Multigrain products with named ancient grains appeal to customers looking for wholesome snacks. The plain version is the anchor of a small range, with turmeric, spirulina and hemp variants next to it.
Case of 10 × 300.
Five grains in a small Apulian frisella.
The dough blends stone-milled Tritordeum with four ancient grains, Maiorca, emmer, Riminia and Senatore Cappelli, together with durum wheat semolina, olive oil and sunflower oil. Friselle are the twice-baked ring breads of Puglia: dipped briefly in water, they soften and are topped with tomato, olive oil, oregano and salt. The producer describes this product as joining territory and innovation.
Specs: 300 g, case of 10, shelf life 6 months, Puglia (Italy).Ingredients: Tritordeum flour, Maiorca soft wheat flour, emmer (farro dicocco) flour, Riminia durum wheat flour, Senatore Cappelli durum wheat flour (all stone-milled); durum wheat semolina, re-milled durum wheat semolina, type 0 soft wheat flour, olive oil, sunflower oil, salt, yeast.Allergens: gluten.
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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