Bakery
Puglia
Ancient grains
Regional Specialty
Vegetarian
Regional Italian
Il Mulino CalogiuriAt the end of the meal, plate them with a dessert wine or with espresso. Crushed, they add crunch to gelato, semifreddo and layered spoon desserts. The 250 g bag portions easily into small plates of petit fours.
Specs 250 g, case of 10, shelf life 12 months, Puglia (Italy).Ingredients: Tritordeum flour, sugar, toasted almonds, fresh eggs, olive oil, raising agents, lemon zest.Nutrition per 100 g: 189.5 kcal, fat 3.67 g (saturated 3.2 g), carbohydrates 37.77 g (sugars 20.66 g), fibre 3.54 g, protein 7.92 g, salt 0.01 g.Allergens: gluten, eggs, nuts (almonds)
Allergens gluten, eggs, nuts (almonds)
Almond biscuits for dunking are a familiar Italian purchase, and the Tritordeum flour adds a point of difference. They sell as a gift next to dessert wines and coffee, and as a seasonal item around Easter and Christmas. The cantuccini comparison lets staff explain them in a few words.
Specs 250 g, case of 10, shelf life 12 months, Puglia (Italy).Ingredients: Tritordeum flour, sugar, toasted almonds, fresh eggs, olive oil, raising agents, lemon zest.Nutrition per 100 g: 189.5 kcal, fat 3.67 g (saturated 3.2 g), carbohydrates 37.77 g (sugars 20.66 g), fibre 3.54 g, protein 7.92 g, salt 0.01 g.Allergens: gluten, eggs, nuts (almonds)
Allergens gluten, eggs, nuts (almonds)
Almond biscuits for dunking are a familiar Italian purchase, and the Tritordeum flour adds a point of difference. They sell as a gift next to dessert wines and coffee, and as a seasonal item around Easter and Christmas.
Case of 10 × 250.
Quaresimali almond biscuits, baked with Tritordeum.
Quaresimali are crisp almond biscuits in the family of Tuscan cantuccini; their name comes from Quaresima, Lent. Il Mulino Calogiuri bakes them with Tritordeum flour, from the natural cross of durum wheat and wild barley, together with sugar, toasted almonds, fresh eggs, olive oil and lemon zest. The producer describes a crunchy texture with a delicate, lightly toasted flavour.
Tritordeum was developed in southern Spain by crossing durum wheat with a wild South American barley, and has been sold as a grain since 2013. Bakers value it for the golden colour and the sweet, aromatic note it brings to doughs.
Specs: 250 g, case of 10, shelf life 12 months, Puglia (Italy).Ingredients: Tritordeum flour, sugar, toasted almonds, fresh eggs, olive oil, raising agents, lemon zest.Nutrition per 100 g: 189.5 kcal, fat 3.67 g (saturated 3.2 g), carbohydrates 37.77 g (sugars 20.66 g), fibre 3.54 g, protein 7.92 g, salt 0.01 g.Allergens: gluten, eggs, nuts (almonds).
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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