At L’Arte, we generally use Russello flour imported from Sicily and in particular for a number of our specialty products. We use Russello for our pizza, focaccia, scacce, baked raviolini dolci (or cassatine) and also for specialties like torta rustica. The flour is called Russello because the grain has a reddish hue. Russello is a distinct variety of durum wheat and one of the oldest grains grown in Sicily. It has been cultivated on the island for thousands of years. Many local producers still use the stone milling process, thereby preserving the fragrance and high flavor which is typical of the best Sicilian durum wheat. It is a variety that has a reduced production cost and does not require large quantities of nitrogen compared to more modern and productive cultivars, but which allows users high quality products with great digestibility and flavor. The local farmers are rightly proud of the fact that they are able to maintain a very high-quality product using traditional harvesting and processing steps which give Russello exceptional nutritional and organoleptic characteristics.  Russello is not genetically modified in any way, less processed or refined and therefore maintains more nutritional properties.  Russello has significantly less gluten than standard wheat grains.  Russello was prevalent in Sicily until shortly after the second world war when modern and often genetically altered grains as well as industrialized agricultural practices were introduced. Russello wheat is now being “rediscovered” by bakers and pasta producers who are more attentive to the territory, the environment, traditions and health related virtues of this wheat. It is today in very high demand, costly and difficult to obtain. Stop by soon and taste the difference at L’Arte!

Chef Andrea