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This semola di grano duro rimacinata cuore is milled at Filippo Drago's mill in Castelvetrano. At 11.5% protein, this is a deliciously simple all-purpose flour.
Filippo Drago is Sicilian grain miller, bread baker, and pasta maker who is revolutionizing the way Sicily (and Italy) thinks about indigenous grains. Filippo works with ancient Sicilian grains from his grain mill located in the heart of Castelvetrano, Sicily. Mulini 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, and Perciasacchi, Filippo has helped to unite and organize a group of Sicilian grain growers from whom he buys his grain. Filippo is particularly respected throughout Sicily for making Pane Nero di Castelvetrano according to traditions, including baking the bread in an oven burning 100% olive tree wood.