Homemade bread is something that, as other forms of art, is a channel for creativity, expressivity and enriches the knowledges.
Moreover it gives us the certainty of eating an healthy product, which is fundamental thing when we talk about everyday food, differently from what normally happens in the most part of the
bread, where the amount of yeast is too high, the
flour used is too refined and sometimes chemical additives are present too.
The first step for an
high quality bread is the
selection of the raw materials, flour first privileging the raw ones.
We’ve invested our time and resources in the promotion of the
ancient wheats, endowed with unique organoleptic and taste properties, as we’ve observed after many years of experiments with
home made pizza and bread, and the result have been incredibly good.
Using
Tumminia,
Russulidda Durum Wheat Semolina Sicilian biologic stone ground - Fastuchera Farm or
Minorca (
Sicilian ancient durum wheat varieties), not only earning in aromatic richness and taste, but our body too will thank us, from the moment that lab analysis have revealed that flours like these bring many different benefits that go from the cardiovascular system ( thanks to lignin) to the ease to digest, moreover discouraging the rise of
alimentary intolerances.