Organic Perciasacchi Wholemeal Durum Wheat Flour

Perciasacchi ancient Sicilian durum wheat wholemeal flour, stone ground

The ancient grain with the grain that "pierces the sack": aromatic, amber and with a great personality

The Perciasacchi flour from Molino Crisafulli

Molino Crisafulli's Organic Perciasacchi Whole Wheat Flour is made from one of the most fascinating and ancient Sicilian varieties of heirloom wheat. Perciasacchi owes its curious name to its particularly long and tapered grains, capable, according to peasant tradition, of "piercing holes in sacks" (in Sicilian dialect, "perciari" means "to pierce" the sacks). Considered a close relative of the famous Khorasan, it is a wheat with an intense aromatic profile and a distinctive amber color. Thanks to natural stone milling, it preserves the precious wheat germ, its deep aroma, and a high protein content, as well as a simple and digestible gluten network. 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.
 
 
 

The roots of this grain are rooted in the Mediterranean origins of wheat.

Perciasacchi is one of Sicily's oldest durum wheats, with origins dating back to the dawn of Mediterranean time. It is considered related to Khorasan, the ancient wheat native to the so-called "Fertile Crescent," the cradle of agriculture between Mesopotamia and Ancient Egypt, from which wheat later spread throughout the Mediterranean basin. Cultivated in Sicily since time immemorial, Perciasacchi was once widespread, then almost forgotten in favor of more productive modern varieties, and today finally rediscovered. Its elongated, amber-colored grain and unmistakable aroma make it a unique and precious variety. Molino Crisafulli, a farmer and custodian of ancient grains, grows it organically in the heart of the Calatino area and grinds it with ancient stone mills, preserving all its authenticity.
 
 
 

Choosing Perciasacchi Flour means taking care of yourself

Ancient grains like Perciasacchi 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, abundantly present in whole wheat flour thanks to the preservation of the bran. Fiber promotes intestinal health and a good feeling of satiety, as well as moderating the absorption of sugars. Being organic and pesticide-free, it is a pure and natural flour. A substantial food with great nutritional value, for healthy and authentic cuisine. Contains GLUTEN.
 
 
 

How to Best Use: Perciasacchi Whole Wheat Flour

• FOR RUSTIC BREAD WITH SOURDOUGH — Its intense aroma gives life to extraordinary breads. Mix it with sourdough starter for a whole-wheat bread with a deep aroma and an amber crumb, perfect to enjoy with Organic Sun-Dried Tomatoes in Oil and a good cheese.
• FOR HOMEMADE WHOLE WHEAT PASTA —Particularly suited for pasta making, like all Sicilian durum wheat. Use it to prepare fresh whole wheat pasta with a rustic character, topped with a creamy sauce. Organic yellow pepper and cashew pesto or with Organic Sun-Dried Tomato Cream, for a tasty first course.
• FOR FOCACCI, BREADSTICKS AND RUSTIC BAKED PRODUCTS — Versatile and aromatic, it enriches every preparation. Use it for wholemeal focaccias and crackers, perhaps accompanied by a Organic Roman Sheep Ricotta DOP, for a genuine and nutritious snack.

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* Perciasacchi 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 based on a reference base for whole durum wheat flour and may vary. It is recommended to check the information on the product label.
 
 
 

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