The history of the Riggi brand develops around a great ambition: that of making the ancient Sicilian artisan flours known throughout the world, capable of giving life to high quality pastas and baked goods with a unique taste. It is a story with distant roots. It began in 1955, when Calogero Riggi founded his first mill in Caltanissetta which, thanks also to its central position, became a point of reference in the harvesting of wheat and legumes throughout Sicily.
Riggi Flour – Russello, 35.3 oz (1 kg)
Sicily has always been a wheat-rich region since ancient times. The different wheat cultivations give the Sicilian landscape incredible colors, changing from one place to another, depending on the grain variety, the time and place of sowing. The ancient grains are usually processed with stone milling, producing a less refined flour, compared to that produced with modern wheat.
Ingredients: Organic flour from old Sicilian landrace durum wheat “Russello” by stone milling La Ferté.
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