Flours from ancient

Sicilian organic grains.

“Russello” is one of the most ancient wheat varieties in Sicily, it is a plant characterized by very tall ears of corn, which when fully ripe can reach 180 centimeters.

Its ears of corn are recognizable by their conspicuously yellowish-red color. It is precisely this coloring that gives it the name “Russello”.

The “Maiorca” or “Mjorca” wheat is a type of ancient white-wheat soft wheat, cultivated for centuries in Sicily especially in arid and marginal soils. The plant can reach a height of 180 centimeters.

Characteristic of corn ear is its quadrangular form with a reddish beard. From its characteristically white grain, a soft flour is produced with excellent baking characteristics, especially for desserts.

Abbà oil is obtained exclusively from Nocellara del Belìce cultivars, yellow in color with greenish reflections, medium-intense fruity, with hints of artichoke, tomato and almond on the nose.

Flagship product of the Di Lorenzo company, Bio Abbà oil is extracted exclusively from centuries-old plants grown near the sea. With the utmost respect for the plant, the olives are harvested by hand.

From land located near the sea, our organic dried green lentils resurface. Carbohydrate source, fiber and protein

are ideal for soups, they are also easy to prepare because they do not require preventive soaking.

Strictly grown on Sicilian soils near the sea, chickpeas are a natural source of carbohydrates, fibers and proteins. Ideal for tasty soups and salads, they are easily prepared.

Just put the chickpeas to soak in cold water for 6/8 hours. Replace the water and put them on the fire. Bring to a boil and continue cooking over a low heat for about 2 hours.