Russello homemade Bread. A recipe of Sicily

Choosing the right flour is essential for the good food and I love Russello. The quality of a dish depends on its quality, but also our entire diet, that Mediterranean diet celebrated all over the world as a healthy model to imitate. During my lessons, in the Cucina del sole  courses, I always dedicate some time to talk about my favorite qualities. Above all, I insist on a fundamental element: the importance of a good local wheat (Sicilian, when possible).

Instead of the industrial products commonly found in supermarkets, I prefer local ones, especially Sicilians, by purchasing them directly from small local producers.

Among the varieties that the island offers, my favorite is undoubtedly the Russello durum wheat. Its reddish ear – hence the name – is grown in almost all of Sicily, from Agrigento and Caltanissetta, to Trapani and Ragusa.

Russello Taste

It has a delicate flavor; it is much lighter than the Timilia wheat (known in Sicilian as Tumminia), which often dominates the seasonings up to change the taste of the dish. On the contrary, Russello, transformed into pasta, pizza, expulsion or bread unleashes a real symphony of flavors.



Visualizza questo post su Instagram


Con i carboidrati non si scherza! CARBOIDRATI SÌ CARBOIDRATI NO (English below⬇️) . Noi siamo esaltatori di carboidrati. Amiamo il nostro grano, lo coltiviamo naturalmente, rispettando la biodiversità e stiamo attentissimi alla qualità dei nostri prodotti. Però c’è chi ha proprio una fobia, una rigetto, verso i carboidrati. Anzi oggi una tendenza molto in voga sembrerebbe quella di escludere i carboidrati dalla propria dieta! Niente di più sbagliato! . I carboidrati sono il cibo della mente. Il corpo ne ha un bisogno assoluto, tanto che quando non ne assume lavora il doppio per trasformare le proteine in carboidrati, creando prodotti di scarto dannosi per l’organismo. La carenza di carboidrati può provocare: stanchezza mentale e fisica, impossibilità a concentrarsi, disidratazione, nausea, disturbi intestinali, carenza di fibre, ipertensione e alterazioni dell’umore. . Come sempre quindi, come dicevano i Greci, la virtù sta nel mezzo! L’importante è variare la dieta e non esagerare, neppure col nostro grano antico, coltivato naturalmente! . 🇬🇧 Carbs are the mind’s food. The lack of carbohydrates can cause: mental and physical tiredness, inability to concentrate, dehydration, nausea, intestinal disorders, fiber deficiency, hypertension and mood changes. . 📷Foto della fantastica @robertaniglio

Un post condiviso da SeminiAmo (@semini_amo) in data:


Here the recipe for a Russello focaccia

Dissolve 15 g of yeast in a little warm water. Add three tablespoons of russello flour and mix everything into a small stick. Cover and let rise until doubled in volume in a warm place and protected from cold currents.

When ready, keep it aside.

On the pastry board (or in the planetary mixer) arrange 500 g of russello flour sieved with 15 g of salt and 1 tablespoon of sugar. Gradually add 260/270 ml of warm water, working and “beating” the mixture with energy, until a compact, soft and smooth mass is obtained. Widen it and put the leavened dough in the center.

Continue to knead vigorously for at least 10 minutes or in any case until dividing the dough in half – you notice the alveoli inside.

Put the dough to rise, well covered, in a warm place until it has doubled the volume. When ready, give the dough the desired shape, cover with a napkin and let it rise again for about 30 minutes.

In the meantime, preheat the oven to about 220 degrees. Bake and lower the temperature to 200 g. Bake for 20/30 minutes (depending on the size of the shapes) Halfway through cooking, remove the bread from the oven and brush it quickly with an emulsion of water and olive oil.

If you want to discover Sicilian, Mediterranean or Italian, traditional and more modern cuisine, come and visit me at Viagrande. My courses are in group or personalized. Contact me on  Facebook page, on Instagram or discover Cucina del Sole  website