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Durum wheat wholegrain flour, stone-grounded and packaged in Sicily. This flour is rich of nutritious fibre and it is perfect for a wide range of kneading methods: dry and fresh pasta, pizza, focaccia, biscuits.
Founded in 1970, Molino Latina is one of the most active mills in Sicily in the production and distribution of pearled cereals and high-quality flours for bakery and bakery products.
Situated at the centre of Giarratana, in the province of Ragusa, Molino Latina distinguishes itself for the strong bond with the territory and its farmers, the knowledge of raw materials and a great passion for cereals and their transformation, combining more modern methods, like cylinder milling, with more tradional ones, like stone milling. What has been previously said is the basis of the production of a wide range of flours, which during the years has always satisfied the needings of sector’s professionals and not professionals.
Ancient Sicilian wheats
Particular attention is due to the variety of ancient Sicilian wheats, like Russello, Timilia, Margherito, Senatore Cappelli and to their use in the production of the new brand Farì’s whole wheat flour. The analysis of the gluten, contained in the whole wheat flour of the ancient Sicilian wheats, suggests an index inferior to 50%, in a scale of 0 to 100. Such a low index of gluten assures a greater tolerability and a better digestibility.
Not just wheat
The knowledge of raw materials which will be transformed includes other cereals, like Sicilian barley and oat. Indeed, Molino Latina boasts also the production of “unconventional” flours, like barley’s flour, spelt's flour and oat’s flour, very rich of fibres. The barley and oat’s draining power and the elevated concentration of low-digestion carbohydrats make these flours healthier and reccomended for a healthy and well-balanced diet. Moreover, Molino Latina is one of the few mills which produces Sicilian soft wheat.
The stone milling
This ancient cereals’ milling method is so definied because of the type of raw materials’ production. It consists of the rubbing of two overlapping millstones. The low rotation speed of the millstones keep low the temperature during the milling and, in this way, preserves the wheat’s organoleptic properties. Moreover, the stone milling let the wheat’s germ and the essential oils blend, giving to the flour its characteristic ivory colour with dark specks.
Molino Latina's goal is to produce and distribute healthier foods from "unaltered" nutritional contents and therefore not altered by non-naturally occurring interventions. For this reason, all raw materials based on Latina products (from pearled grain flour) are carefully selected and selected exclusively from certified Sicilian organic farming, therefore cultivated without the use of fertilizers, pesticides or other chemicals.