Organic Romano Type 1 Soft Wheat Flour

Sicilian Romano soft wheat flour, type 1, stone-ground

The rare soft wheat from the Sicilian hills: a fragrant type 1 flour, for soft breads and leavened cakes.

Romano Flour from the Crisafulli Mill

Molino Crisafulli's Organic Romano Type 1 Soft Wheat Flour is made from one of the rare varieties of Sicilian soft wheat. Although Sicily primarily grows durum wheat, several varieties of high-quality, nutritious, and protein-rich soft wheat, such as Romano and Majorca, have also developed in the hilly areas over the centuries. These varieties are traditionally used for sweet preparations. Romano is particularly suitable for soft breads and leavened desserts: it has the same yield as modern soft wheat, but with a simpler, more digestible gluten network. Molino Crisafulli's stone milling process produces a particularly fragrant type 1 flour that retains part of the bran and wheat germ. This vibrant, authentic flour is the result of the mill's short, organic supply chain.
 
 
 

The roots of this wheat are deep in the Sicilian hills

Romano wheat is a precious testament to Sicily's cereal biodiversity. On an island dominated by durum wheat—the quintessential "granary of Rome"—soft wheat cultivation has found its way only to a few hilly areas, where rare and prized varieties such as Romano and Majorca have been selected over the centuries. These soft, nutritious, protein-rich grains were traditionally reserved for sweet preparations and softer breads, foods often associated with festive occasions. Molino Crisafulli is particularly attached to this variety: it is, in fact, the Romano farmer's custodian, cultivating plots of it for seed production in collaboration with the Caltagirone Experimental Graniculture Consortium Station. This represents a concrete commitment to preserving and passing on this Sicilian agricultural heritage, cultivating it organically in the heart of the Caltagirone area.
 
 
 

Choosing Romano Flour means taking care of yourself

Ancient grains like Romano are now being re-evaluated as valuable allies for health. Despite being a soft wheat with excellent yields, Romano has a simpler and less tenacious gluten network than modern soft wheats, making bread and cakes lighter and more digestible. Being a type 1 flour, it retains a greater amount of bran and wheat germ than more refined flours: this means a higher intake of fiber, mineral salts, B vitamins, and proteins. Fiber promotes intestinal health and a good feeling of satiety. The slow, low-temperature stone milling process best preserves its nutritional and organoleptic qualities. Being organic and pesticide-free, it is a pure and natural flour, ideal for healthy, fragrant, and digestible cooking. Contains GLUTEN.
 
 
 

How to Best Use: Type 1 Romano Flour

• FOR SOFT BREAD WITH SOURDOUGH — Ideal for soft and fragrant breads. Try the recipe: for 500 g of flour, use about 325 ml of cold water, 150 g of organic powdered sourdough starter, Trapani Slowfood fine salt and a tablespoon of olive oil for a crispier crust. Alone or mixed with more rustic flours for a softer bread.
• MIXED WITH HEMP FLOUR — To enrich bread and baked goods. Try the Romano and Organic Hemp Seed FlourHemp gives an intense toasted hazelnut aroma and an extra protein intake, for a tasty, nutritious and original bread.
• FOR YEASTED SWEETS, CAKES AND BRIOCHES — Its softness makes it perfect for pastry making. Use it for soft cakes, brioche, and leavened desserts, enriched with a spoonful of Hazelnut or a handful of Organic Sorrento walnuts, for genuine and fragrant preparations.

The Producer: Molino Crisafulli

Molino Crisafulli is a historic mill in Caltagirone, Sicily, operating since the early 1900s and managed by the Sammartino family. It directly cultivates ancient Sicilian grains and hemp using organic methods and a short supply chain, grinding them with stone and cylinders using artisanal methods. It is a custodian of the milling tradition and the island's precious native grains—such as Romano, of which it is the custodian farmer.
 
 
 

Ingredients

Stone-ground soft wheat flour*, type 1 Romano variety. Contains GLUTEN.
*From organic farming.
 
 
 

Food container

This flour is natural and living, produced without the use of pesticides. For this reason, especially in the summer, it is recommended to store it in the refrigerator and sift it before using.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 335-345 kcal / 1420-1460 kJ
• Fat: 1,5-2 g (of which saturated fatty acids: 0,3 g)
• Carbohydrates: 66-70 g (of which sugars: 1-2 g)
• Fiber: 5-7 g
• Protein: 11-13 g
• Salt: 0 g

Nutritional values ​​are estimated on a reference basis for type 1 soft wheat flour and may vary. 
 
 
 

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