Organic Breadsticks with Black Sesame

F21L0G24

Organic Breadsticks with Black Sesame, handmade with Senatore Cappelli durum wheat flour, organic extra virgin olive oil, natural yeast and black sesame. They don’t contain eggs and butter. Excellent snacks also for vegans. Available in a pack of 150 gr.

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Filetti di Pesce Spada

Filetti di Pesce Spada

Filetti di pesce spada in olio di oliva, un antipasto di pesce tipico della tradizione siciliana. Qualità superiore. Disponibile in vasetti di vetro da 200 gr.

Destinatario :

* Campi richiesti

  o  Annulla

3,75 ‚ā¨

Invia ad un amico

Filetti di Pesce Spada

Filetti di Pesce Spada

Filetti di pesce spada in olio di oliva, un antipasto di pesce tipico della tradizione siciliana. Qualità superiore. Disponibile in vasetti di vetro da 200 gr.

Destinatario :

* Campi richiesti

  o  Annulla



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ORGANIC BREADSTICKS WITH BLACK SESAME

Organic Breadsticks with Black Sesame are tasty artisan breadsticks made from Senatore Cappelli durum wheat flour grown in Italy using organic methods.


All processes are carried out mostly by hand in small traditional bakeries.

The recipes give a nod to tradition, but are all revised to make the final product better from a nutritional, healthy and organoleptic point of view.


Ideal for a quick snack, for a tasty aperitif and to combine with cheese and salami.


Ingredients
41% Natural yeast *, 20% durum wheat semolina variety Senatore Cappelli *, 20% soft wheat flour type "0" (ancient variety Abbondanza) *, 11% extra virgin olive oil *, 4% white wine * ( naturally contains sulphites), 2% black sesame *, 2% integral sea salt *
* Organic ingredients.

They contain gluten.

Allergens: Sesame.


NUTRITION INFORMATION (values per 100 g of product):

  • calories: 443 kcal (1853 kJ)
  • fat: 12.6 g (of which saturated fatty acids: 1.7 g)
  • carbohydrates: 72.4 g (of which sugars: 2.6 g)
  • proteins: 10.1 g
  • salt: 2.3 g


Available in a pack of 150 gr.

Store in a cool, dry and dark place.



FIND OUT MORE

THE BREADSTICK STORY

In 1675, at the age of nine, the young Duke Vittorio Amedeo II of Savoy, who was already in poor health, fell seriously ill again.


The young king suffered from intestinal problems.


The court doctor diagnosed the noble patient as having food poisoning, caused by bread contaminated by intestinal germs.


This was because the bread at that time was not really hygienically produced or properly cooked.

The court doctor asked to the House of Savoy baker, to make a well-leavened, well cooked and very crispy bread.


It was easy for the court baker to divide the traditional leavened bread dough into wide strips of about half an inch wide and two spans long and then stretch them out with just "the movement of the hands and the strength of arms".


Thanks to this diet the Duke completely recovered and Vittorio Amedeo became the first Savoy king in 1713, but that's another story.

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