Russello Wheat - Semolina for fragrant, highly digestible breads

Russello (also known as Rossello, Ruscio or Russieddru) is one of the ancient Sicilian wheat varieties we mill and is a traditional durum wheat easily recognised by its tall, bright red ears.

Historically widespread across the Iblei region (especially before the Second World War) Russello is characterised by a lower yield compared to modern grains, yet it is highly valued today for its excellent nutritional profile, high energy content and natural digestibility, thanks to its reduced gluten level.

Available as both white and wholemeal flour, Russello is particularly suited to breadmaking. It was traditionally used to produce the classic pane a pasta dura from the Ragusa area - a fragrant, digestible bread with long-lasting freshness.

Its versatility also makes it ideal for rustic loaves, focaccias, biscuits, shortcrust pastry and savoury tarts, adding a delicate herbal note to finished recipes.