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Filippo Drago’s Maiorca flour is made from a single ancient variety of Sicilian soft wheat, with no preservatives or other additives. With a high water absorption capacity, this flour is perfect for bread, pizza, and pastries (did someone say homemade cannoli?). Far from neutral or tasteless, Maiorca makes an incredibly flavorful alternative to ordinary Italian 00 flour, infusing baked goods with the rustic flavors of the Sicilian countryside - herbs, hay, and natural sweetness. Maiorca falls in the category of soft wheat. It is a cylinder-milled flour, which means it is delicate, fine, with a crisp white color. “It’s a Sunday wheat,” Filippo explains. “Perfect for holiday breads and sweets. The flour can have the aroma of chamomile or fennel, depending on the herbs in that particular field.” This flour can also be used for pizza, bread, and focaccia.

Maiorca has been grown in Sicilia for centuries, but after the rise of industrial milling, the variety was abandoned due to its low yield. Now, thanks to Filippo and the farmers he works with, Maiorca is being re-born.

Filippo Drago is Sicilian grain miller, bread baker, and pasta maker who is revolutionizing the way Sicilia (and Italy) thinks about indigenous grains. Filippo works with ancient Sicilian grains from his mill located in the heart of Castelvetrano, Sicilia. Molini del Ponte is the name of his epic mill and his business is much more than milling native ancient Sicilian grains.

In an effort to save ancient grain varieties from extinction, such as Tumminia, Russello, Perciasacchi, and Maiorca, Filippo has helped to unite and organize a group of Sicilian grain growers from whom he buys his grain. 

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