Wholesale CUTURRU "WHEAT POLENTA" Sicilian Pack 500g

IL CUTURRU "WHEAT POLENTA". This term, with a strong Sicilian origin, refers to a dish that once represented a unique and complete meal. Wholemeal flour of ancient Russello durum wheat, typical of the land of Sicily: the only ingredient; it was coarsely ground on lava stone. Its cooking resembles polenta but was then enriched with various seasonings, from ricotta to wild fennel to legumes. Like ancient grains, this wheat is also less refined, has not undergone alterations, and has less gluten compared to other grains. It is ground in a mill with stone wheels. A humble dish of the Iblean farmers, Cuturru is appreciated today as a genuine and nutritious dish. The rough, archaic, and obsolete name describes its unrefined origin, as a result of the coarse grinding of "Russello," an ancient Sicilian grain. Ground on lava stone, as mills were too expensive for Ragusan farmers of the time, Cuturru remains raw, unaltered in processing, low in gluten, and still capable of being a complete, unique, and generous food. Ingredients: Russello wheat semolina, chickpea flour, water. Consumption advice: Bring the water to a boil, gently pour in the cuturru and stir until it thickens and takes on the appearance of a risotto. Preferably season with our legumes, or with ragù or with oil and wild fennel. What remains can be used for arancini or meatballs. Store in a cool, dry place. Average values per 100g of product * Energy value: 314 Kcal / 1314 KJ * Water: 13.40 g * Fats: 1.90 g * Total proteins: 11.90 g * Carbohydrates: 61.8 g