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Organic whole soft wheat flour old sicilian
Stone milled wheat

For centuries the use of Majorca has been so widespread in Sicily that it has become synonymous with soft wheat, used almost exclusively for making sweets. It also seems that it was the only flour used to prepare the rinds of the famous cannoli. There has been news of this variety since 1696. After the second half of the 1900s it was almost completely forgotten, preferring more profitable varieties. It is a late variety that prefers fresh and deep places. We cultivate it in the hills, where the wind and the continuous circulation of air completely exclude mycotic formation. We recommend using it not only for desserts but also for pizza and, mixing it with other durum wheat, for bread.


Technical information


organic Majorca soft wheat


Contains gluten


1 kg

Storage conditions

keep in a cool and dry place

Origin and certification

Cooperativa agricola Valdibella
Via Belvedere 91
90043 Camporeale
Sicilia – Italia
N. D16I – IT BIO 006

packed at
contrada Fargione
90046 Monreale
Sicilia – Italia

Nutritional table

Nutritional average values per 100 g:
energy 1439 kJ / 340 kcal; fats 1.6 g; of which saturated 0.1 g; carbohydrates 62.9 g; of which sugars 1.0 g; fiber 5.9 g; protein 15.5 g; salt 0.01 g.



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