The ancient Sicilian grains have the organoleptic characteristics and flavor that make them ideal to propose a philologically correct traditional cuisine and the health properties that make them necessary in our diet, are the ideal choice for anyone who wants to eat healthy and tastefully.
The Molino Ferrara for almost a century since its construction has become a major reality in the production of groats and whole wheat flour.
Born as a family business in the 1920s, it became the property of the Ferrara family in the early 1970
The craftsmanship of the dough according to the pasta tradition, the bronze drawing to obtain a rough and porous surface, the slow drying and low temperatures to have a consistency always al dente, the durum wheat semolina sicilian, alkaline water and pure as that of the source, are the characteristics that make the pasta of Molino Ferrara a product of excellence of the new Sicilian culinary tradition..
Whole biscuit, with stone-ground flour, timilia variety.
Rich in fiber without adding any preservatives.
Consult our press review, watch our interviews, view our articles
Articolo Giornale, " La Sicilia " 09-11-2018look at all our articles
Intervista TG1 "Molino Ferrara Pasta e Grani Antichi"look at all our articles
Intervista TG3 " Grani Antichi, Molino Ferrara"look at all our articles