Organic Sicilian Chickpeas Pascià Organic Legumes

​100% organic farming and short supply chain: no synthetic herbicides or pesticides. ​Excellent source of nutrients: rich in iron, magnesium, fiber, and low-glycemic plant-based proteins. ​Highly versatile in the kitchen: they hold their shape when cooked and are perfect with ancient grain pasta and rosemary.

Chickpeas Pascià* 100%
*from organic farming
Product free from preservatives, colourings, additives and GMOs.

Soaking: 10-12 hours in plenty of cold water. ​Cooking: approximately 90-120 minutes over low heat after boiling, preferably in an earthenware casserole or heavy-bottomed pot with a bay leaf. In a pressure cooker, 35-40 minutes is enough.

1. Organic Stone-Ground Timilia (Tumminia) Flour

The dark wheat of the Sicilian tradition, aromatic, low in gluten, and extremely rich in polyphenols.

• Dough characteristics: It has a low-strength, highly extensible gluten. The dough absorbs water well but requires delicate handling to avoid stressing the gluten network.
• Ideal hydration: 60% – 65%. For 100% Timilia doughs, keep the hydration around 60%; if mixed with Russello or Perciasacchi, it can be increased up to 68%.
• Proofing & Maturation: With Sourdough / Levain: 12–16 hours at a controlled temperature (18–20°C). The acidity of the sourdough strengthens the gluten structure and enhances its characteristic toasted almond and malt aftertaste.With Brewer's Yeast: reduced amounts (1–2 g per kg), with 12 hours of cold maturation and 4–5 hours of proofing at room temperature.
• Best culinary uses: Rustic dark bread: golden, thick crust with white sesame seeds on top, compact, fragrant crumb, and very long shelf life (stays fresh for 5–7 days).Rustic shortcrust pastries and breakfast cookies: used at 30–50% in a blend with Maiorca for rustic dry cookies with an old-fashioned aroma.

Organic Wholemeal Perciasacchi (Strazzavisazzi) Flour

The Sicilian long spelt: hardy, fragrant, with digestible gluten and excellent cooking stability.

• Dough characteristics: Hard, pointed grain that produces a semolina rich in fibre and natural carotenoids. It has a more extensible than tenacious gluten network, making it easy and light to digest.
• Ideal hydration: 65% – 70%. It is the variety that absorbs water best among hard-grain ancient wheats, making it perfect for high-hydration doughs.
• Proofing & Maturation:Pizza in a pan and on a peel: long cold maturation is recommended (24 hours in the fridge), followed by 3–4 hours at room temperature to stretch the dough without tearing it.
• Best culinary uses:Highly digestible pizza: crispy on the outside and soft on the inside, without any post-digestion heaviness.Fresh egg pasta or extruded pasta: optimal cooking stability and a rough surface that holds sauces.Light rustic breads: breads with an open crumb and a characteristic deep golden colour.