Wholemeal Durum Wheat Flour Margherita Biological

Wholemeal flour made from ancient Sicilian durum wheat, stone ground.

Senatore Cappelli's "twin sister": intense aroma, high protein content and great digestibility

Organic Margherita Whole Wheat Flour from Molino Crisafulli

Molino Crisafulli's Organic Margherito Whole Wheat Flour is made from the prized ancient Sicilian Margherito wheat variety, the "twin" of the more famous Senatore Cappelli, with which it shares its characteristics: a wheat with a very simple gluten structure and therefore easier to digest. Thanks to the natural stone milling, it retains an intense aroma and a high protein content, in addition to the precious wheat germ. Slowly ground at low speed, it preserves the grain's nutritional and organoleptic characteristics. It is a vibrant and authentic whole wheat flour, the result of Molino Crisafulli's short and organic supply chain, which grows its own grains directly in the heart of Sicily. Ideal for bread, pasta, and flavorful leavened products, it is an authentic return to traditional flavors.
 
 
 

The roots of this grain are deep in the Calatino area of ​​Sicily

Margherito is one of Sicily's most prized ancient durum wheat varieties, preserved in the heart of the Calatino area, around Caltagirone. Like many historic grains, it was abandoned in the last century in favor of more productive but less valuable modern varieties, and has only recently been rediscovered and revalued as a valuable ally of health and good cooking. These grains have adapted over the centuries to the Sicilian soil and climate, becoming indigenous and capable of thriving without the need for pesticides and herbicides. Margherito, in particular, is prized as the "brother" of the famous Senatore Cappelli, with which it shares a high protein content and excellent digestibility. Molino Crisafulli, a farmer and custodian of ancient grains, promotes its heritage by growing it organically and grinding it with ancient stone mills.
 
 
 

Choosing Organic Margherita Whole Wheat Flour 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. The slow, low-temperature stone milling preserves the wheat germ with its valuable proteins and enzymes, as well as vitamins, minerals, and fiber, which are abundant in whole wheat flour thanks to the preservation of the bran. Fiber promotes intestinal health and a good feeling of satiety. Being organic and pesticide-free, it is a pure and natural flour. A substantial and genuine food, ideal for those seeking authenticity and well-being in their cooking. Contains GLUTEN.
 
 
 

How to Best Use: Organic Margherita Whole Wheat Flour

• FOR WHOLE WHEAT BREAD WITH SOURDOUGH —It lends itself beautifully to artisanal bread making. Try the Margherito bread recipe: mix 500g of flour with 300g of water, 110g of sourdough starter, and 10g of salt, then sprinkle with sesame seeds before baking. Serve with a drizzle of Stone-ground new extra virgin olive oil.
• FOR HOMEMADE PASTA — It is particularly suitable for pasta making. Use it to prepare fresh or dried pasta with an authentic flavour, to be seasoned with a Organic Tomato Puree or Organic Basil Pesto, for a genuine and tasty first course.
• FOR ALL YEASTED DOUGH AND RUSTIC PREPARATIONS — Versatile in the kitchen, it's excellent for focaccia, pizza, and rustic baked goods. Blend it with other Sicilian semolinas to create fragrant and nutritionally rich doughs, ideal for healthy, traditional cooking.

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

Wholemeal durum wheat flour*, Margherito variety, stone-ground. 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: 330-345 kcal / 1400-1460 kJ
• Fat: 2-2,5 g (of which saturated fatty acids: 0,4 g)
• Carbohydrates: 62-66 g (of which sugars: 2-3 g)
• Fiber: 8-10 g
• Protein: 13-14 g
• Salt: 0 g

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

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