Organic Margherita Durum Wheat Semolina

Organic Sicilian Margherito durum wheat semolina

The golden flour of the South: fine, fragrant and versatile, the queen of Sicilian bread and pasta.

Crisafulli Mill's Margherita Re-milled Semolina

Crisafulli Mill's Organic Margherito Durum Wheat Semolina is made from the prized ancient Sicilian Margherito wheat variety, the "twin sister" of the more famous Senatore Cappelli. Unlike whole-wheat flour, re-milled semolina undergoes a second grinding process, resulting in a finer grain, a characteristic straw-yellow color, and a velvety texture, while preserving the wheat's intense aroma and high protein content. Its simple gluten structure makes it particularly digestible. It's the ideal base for traditional Southern Italian bread and fresh pasta, the result of Molino Crisafulli's short, organic supply chain, which grows its own grains directly in the heart of Sicily. A vibrant and authentic semolina, with an authentic flavor and endless culinary possibilities.

The roots of this semolina are deep in the tradition of Sicilian bread

For centuries, re-milled durum wheat semolina has been the queen of breadmaking in Southern Italy, particularly in Sicily, a land of wheat par excellence and the granary of ancient Rome. Its dough creates the island's most celebrated breads, with their characteristic yellow crumb and crispy crust, often embellished with sesame seeds—the "giuggiulena"—according to an age-old tradition. The golden color and unmistakable aroma of re-milled semolina are the hallmarks of these breads, a symbol of a peasant culture that has made wheat its treasure. The Margherito variety, an ancient grain rediscovered and revalued, brings all its nutritional value and excellent digestibility to this tradition. Molino Crisafulli, custodian of ancient grains, mills it in the heart of the Calatino area using artisanal methods.
 
 
 

Choosing Margherito Semolina means taking care of yourself

Ancient grains like Margherita are now being re-evaluated as valuable allies for health. Compared to modern grains, they are naturally higher in protein and have a simpler, less tenacious gluten network: this makes their bread and pasta lighter and more digestible. Re-milled durum wheat semolina contains a good amount of protein, essential for the structure of dough, as well as mineral salts and B vitamins. Although more refined than whole wheat flour, it retains many of the wheat's prized characteristics thanks to its natural and careful milling. Being organic and pesticide-free, it is a pure and genuine product. A versatile and nutritious food, ideal for those seeking authenticity, flavor, and lightness in their daily cooking. Contains GLUTEN.
 
 
 

How to Best Use: Margherito Re-milled Semolina

• FOR SICILIAN BREAD AND FOCACCI —It's the perfect base for traditional Southern Italian bread. Mix it with sourdough starter to create a golden crumb and crispy crust, perhaps sprinkled with sesame seeds and enjoyed with a drizzle of olive oil.
• FOR THE SFINCIONE AND THE PIZZAS — Ideal for traditional Sicilian doughs. Prepare a sfincione topped with Tomato Pulp, Cetara anchovy fillets in oil, Organic aged Caciocavallo reserve and a pinch of Natural Salina Oregano  , for a classic Southern Italian treat.
• FOR FRESH HOMEMADE PASTA —Re-milled semolina is irreplaceable for hand-rolled pasta. Use it to make busiate, cavatelli, and orecchiette, served with flavorful sauces for an authentic first course with the perfect al dente consistency.

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 cylinder mills using artisanal methods, a custodian of the milling tradition and the island's precious native grains.
 
 
 

Ingredients

Re-milled durum wheat semolina*, Margherito variety. Contains GLUTEN.
*From organic farming.
 
 
 

Food container

This semolina 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: 340-355 kcal / 1440-1500 kJ
• Fat: 1-1,5 g (of which saturated fatty acids: 0,3 g)
• Carbohydrates: 70-73 g (of which sugars: 2-3 g)
• Fiber: 3-4 g
• Protein: 12-13 g
• Salt: 0 g

Nutritional values ​​are estimated on a reference basis for re-milled durum wheat semolina and may vary. 
 
 
 

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