Durum Wheat Flour

Puccia (pucce) bread is a traditional bread from the Puglia region, known for its soft, chewy texture and round shape reaching up to 20 cm (8") in diameter. It is typically made from durum wheat flour, baked in a wood-fired oven, very hollow with ... READ MORE

Mavragani is a type of bread that is prepared on the island of Lemnos. It's named after a local wheat variety called mavragani, meaning black awn, which has been grown on the island since ancient times. The grains of thi... READ MORE

Sa Panada is a traditional savory pie from the Italian island of Sardinia. It is made with pasta violata (dough prepared with durum wheat flour and lard) filled with a mixture of potatoes, onions, cheese, and mint. The origins of Sa Panad... READ MORE

Sicilian mafalda bread, known for its crusty exterior and soft, airy crumb, is typically shaped into an elongated or serpentine form and sprinkled generously with sesame seeds. The bread is made with durum wheat flour, which gives it a slightly ye... READ MORE

Sa panada is a traditional Sardinian baked pie filled with eel and potato, famously crafted in Assemini, a small town in the southern Campidano region, just 15 kilometers from Cagliari. The preparation of sa panada begins with a sturdy dough made ... READ MORE

Pane nero di tumminia is a traditional Sicilian round loaf bread, known as "vastedda", made from a blend of stone-ground Sicilian durum wheat flour and ancient tumminia (or timilia) wheat flour, with a distinctive dark coffee-colored crust sprinkl... READ MORE