Cecilia di Sicilia
Stone-ground flour made from chickpeas grown in Sicily.
Instructions for use:
Ideal for typical regional gastronomic preparations such as Sicilian panelle, Tuscan cecina or Ligurian farinata. Ideal for original preparations such as crepes, vegan omelettes, frying batters, fresh pasta and bread, as well as for ethnic recipes such as falafel and hummus.
Weight:
1 - 5 - 25 kg
STONE GROUND PRODUCT
| Proteins | 22% |
