Russello wheat: properties, use and where to find it

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Louise Hay
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The russello or rossello wheat it is a variety of very ancient durum wheat typical of the Sicilian land.


It is a high-eared wheat, which rises almost two meters from the ground, and fragile, reddish in color, cultivated in arid soils in the hinterland and in the provinces of Agrigento, Caltanissetta, Palermo, Ragusa and Trapani.

From this grain a flour used for many Sicilian products is obtainedi, from pasta to bread and, together with perhaps the best known Timilia wheat, is one of the 50 and more types of ears that Sicily offers us.


Paradoxically, it seems to draw origin from the cold Russian lands or the Balkans, which later spread to the United States as well.

 

How Russello wheat is used and its properties

Russello wheat is still used today in Sicily for the production of hard bread and bronze drawn pasta, both products very digestible and resistant, tasty, fragrant and rich in proteins.

Like the ancient grains, this wheat too it is less refined, it has not undergone any alterations, and has less gluten than other grains.

In particular the bread crust made with russello flour takes on a reddish color and smells of grass and sun and has a unique texture.


Normally it is recommended to mix it with other less tenacious flours or to use cold water for bread making. This type of grain is also used for the production of sweets and other baked goods.


 

Where is Russello wheat found

On average a kilo of russello wheat flour stone milled costs about 5 euros. Half a kilo of russello wheat pasta costs around 4 euros.


You can buy both pasta and flour in organic shops specialized in local or Sicilian products, or via the internet directly from the manufacturer. In this way, in addition to having a genuine and healthy product, small businesses are also helped.


 

Discover the other ancient and forgotten grains

 

To learn more:

> Wheat: properties and benefits

 

| By OppidumNissenae

 


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