“The beautiful flours from Molini del Ponte were a game changer for me. I am sensitive to gluten in the States. While traveling to Sicily years ago, I discovered that I could not only eat these beautiful ancient grains, but I felt TOTALLY fine afterward. It’s life changing and so amazing.” -Bridget
Gluten-sensitive friends rejoice thanks to Molini del Ponte! Since her conversion to Sicilian grains, our bravissima customer Bridget started using Molini del Ponte flours for literally everything, from fresh pasta to pizza to fried food. We were so impressed by her gorgeous galettes made with Maiorca flour, that we had to recreate the recipe in the Gusti test kitchen!
Molini del Ponte Maiorca is a single-variety soft wheat with a delicate, fine texture and intensely aromatic character. Bridget’s recipe takes the grain’s natural sweetness to the next level. Extremely light and crispy, this Sicilian extra flakey pastry crust can be used in savory or sweet recipes.
SAVORY 🍆Eggplants, Pine Nuts and Sundried Tomatoes for a rustic upside down tart. |
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Attenzione! Many of our gluten sensitive friends + customers find Sicilian ancient grains easier to digest, but these are not gluten-free products nor do we advise people with celiac disease to eat them.
ANCIENT GRAIN REVOLUTION
Molini del Ponte master miller Filippo Drago was a trailblazer in the grain world. In an effort to save almost-extinct Sicilian ancient grains, he reunited wheat farmers of Western Sicilia, motivating them to switch from conventional agriculture to local varieties like Maiorca or Tumminia. His ancient grain revolution changed the way Italians (and the world) think about Sicilian heritage grains