Showing 321–340 of 1318 results
The quality of Fanciulli’sorganic extra virgin olive oil is guaranteed by the multiple cultivars present in the thousands of olive trees within the farm. The olives are harvested directly from the tree, so as to avoid their degradation in contact with the soil, and is followed by a continuous-cycle mechanical pressing in the company’s own state-of-the-art mill, which allows it to obtain a highly typical product. OLIVE CAMPAIGN: 2024/2025
The quality of Fanciulli’sorganic extra virgin olive oil is guaranteed by the multiple cultivars present in the thousands of olive trees within the farm. The olives are harvested directly from the tree, so as to avoid their degradation in contact with the soil, and is followed by a continuous-cycle mechanical pressing in the company’s own state-of-the-art mill, which allows it to obtain a highly typical product.
‘-All Flour from our Sack! STONE-GROUND. Stone Ground Organic Lentil Flour. Lentil flour, like chickpea flour, unlike common wheat flour, does not contain gluten but has a higher protein content than cereal flours. It has the benefit of enriching doughs made from cereal flours with useful nutrients such as the plant proteins, iron, and minerals that characterize this legume.
-Period of storage: 6 months.
‘-All Flour from our Sack! STONE-GROUND. Type 1 flour made from ancient organic soft wheat, stone-ground. Organic product. “Type 1” is the highest degree of refinement obtained from stone grinding and is therefore the most versatile. This flour is suitable for making baked goods, desserts, pizza and homemade pasta.
-WHEAT VARIETY: Gentil rosso, Frassineto, Andriolo, Inalettabile, Sieve.
-Period of storage: 6 months.
All flour from our Sacco! STONE-GROUND. Type 1 flour made from ancient organic soft wheat, stone-ground. Organic product. “Type 1” is the highest degree of refinement obtained from stone grinding and is therefore the most versatile. This flour is suitable for making baked goods, desserts, pizza, and homemade pasta. WHEAT VARIETIES: Gentil rosso, Frassineto, Andriolo, Inalettabile, Sieve. Shelf life: 3 months.
All flour from our Sacco! STONE-GROUND. Type 1 flour made from ancient organic soft wheat, stone-ground. Organic product. “Type 1” is the highest degree of refinement obtained from stone grinding and is therefore the most versatile. This flour is suitable for making baked goods, desserts, pizza, and homemade pasta. WHEAT VARIETIES: Gentil rosso, Frassineto, Andriolo, Inalettabile, Sieve. Shelf life: 3 months.
‘-All our own work! Type 1 stone-ground organic Verna soft wheat flour. Organic product. “Type 1” is the highest degree of refinement obtained from stone grinding and is therefore the most versatile. This flour is suitable for making baked goods, desserts, pizza and homemade pasta.
-Period of storage: 6 months.
All flour from our Sacco! Verna organic stone-ground type 1 wheat flour. Organic product. “Type 1” is the highest degree of refinement that comes from stone milling and is therefore the most versatile. This flour is suitable for making baked goods, cakes, pizza and homemade pasta. Shelf life: 6 months.
All flour from our Sacco! Verna organic stone-ground type 1 wheat flour. Organic product. “Type 1” is the highest degree of refinement that comes from stone milling and is therefore the most versatile. This flour is suitable for making baked goods, cakes, pizza and homemade pasta. Shelf life: 6 months.
‘-All Flour from our Sack! STONE-GROUND.
-Type 2 Flour from Organic Ancient Grains, stone-ground. Type 2 flour has excellent nutritional characteristics and is easier to work with than wholemeal flour. A good compromise for natural baking.
WHEAT VARIETIES: Gentil rosso, Frassineto, Andriolo, Inalettabile, Sieve.
Shelf life: 6 months.
All flour from our Sacco! STONE-GROUND. Stone-ground organic ancient grain type 2 flour. Type 2 flour has excellent nutritional characteristics and is easier to work with than wholemeal flour. A good compromise for natural bread making. WHEAT VARIETIES: Gentil rosso, Frassineto, Andriolo, Inalettabile, Sieve. Shelf life: 3 months.
All flour from our Sacco! STONE-GROUND. Stone-ground organic ancient grain type 2 flour. Type 2 flour has excellent nutritional characteristics and is easier to work with than wholemeal flour. A good compromise for natural bread making. WHEAT VARIETIES: Gentil rosso, Frassineto, Andriolo, Inalettabile, Sieve. Shelf life: 6 months.
‘-All Flour from our Sack! STONE-GROUND. Stone-ground organic ancient grain type 2 flour. Type 2 flour has excellent nutritional characteristics and is easier to work with than wholemeal flour. A good compromise for natural baking.
-Period of storage: 6 months.
All flour from our Sacco! STONE-GROUND. Stone-ground organic ancient grain type 2 flour. Type 2 flour has excellent nutritional characteristics and is easier to work with than wholemeal flour. A good compromise for natural baking. Shelf life: 3 months.
All flour from our Sacco! STONE-GROUND. Stone-ground organic ancient grain type 2 flour. Type 2 flour has excellent nutritional characteristics and is easier to work with than wholemeal flour. A good compromise for natural baking. Shelf life: 6 months.
‘-Organic spelt pasta, stone-ground flour, bronze dies. Produced with stone-ground organic flours in the farm mill, bronze-drawn and dried slowly at low temperature, Mulino Val d’Orcia pasta is an artisanal, extremely porous product with a distinctive amber color and unmistakable flavor! Our pasta made with stone-ground spelt flour has a higher fiber and mineral content than industrial pasta and retains its lipid-vitamin properties, is a more balanced pasta and has a lower glycemic index. About 18 hours of average drying time at a temperature of about 38°/42°
-INGREDIENTS: Organic Whole Wheat Spelt Flour. NUTRITIONAL VALUES (average per 100 g): Energy 1496kJ/354 Kcal, Fatty acids 3.58 g of which saturated 0.5 g, Carbohydrates 63.67 g of which sugars 3.86 g, Fiber 8.26 g, Protein 12.66 g, Salt 0.004 g.
Cooking time 6/ 8 min.
‘-Hulled spelt produced and packaged in Val d’Orcia by the Mulino Val d’Orcia company.Spelt is the least caloric cereal and thanks to its high protein content (equal to 15 percent), combined with legumes, it is suitable for delicious and not too caloric one-pot dishes. It is also rich in fiber, useful for slowing hunger and regularizing intestinal transit.
‘-All Flour from our Sack! STONE-GROUND. Organic Stone Ground Spelt Flour. The main feature of stone milling is to grind the entire grain of the wheat with a low processing speed that reduces overheating of the millstones and thus of the flours without affecting their lipid-vitamin properties.
-Period of storage: 6 months.
‘-Made with our organic Senatore Cappelli farro dicocco, which we grow in Val d’Orcia, in the heart of Tuscany.
-INGREDIENTS: Farro Dicocco. Average nutritional values per 100g: Energy 1653kJ/390kcal, Fatty Acids 2.9g of which saturates 0.5g, Carbohydrates 79g of which sugars 2.2g, Fiber 7g, Protein 11.9g, Salt 0g.
‘-Organic pearl spelt produced and packaged in Val d’Orcia by the Mulino Val d’Orcia company.Spelt is the least caloric cereal and thanks to its high protein content (equal to 15 percent), combined with legumes, it is suitable for delicious and not too caloric one-pot dishes. It is also rich in fiber, useful for slowing hunger and regularizing intestinal transit. It does not require soaking and cooks quickly.
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