For four generations, the Drago family has produced fine flours made from traditional native Sicilian wheat. Every stage of the process is handled internally and subjected to strict controls. The wholemeal flours are all stoneground and free from colourings, preservatives and additives. The varieties available include tumminia, used to make the renowned Castelvetrano black bread, a Slow Food Presidium. There are five different brands: Molini del Ponte primarily for couscous; F.lli Drago; Le Farine del Palmento; Tumminia for pasta; and Fa.Bio, the organic line.
