- About us
- Company details
The Mill Zappalà Oreste e Figli for over 60 years produces re-milled semolina and by-products from the milling of durum wheat sicilian offering flour constants in the quality and customizable according to the needs of each individual customer. All this is possible thanks to the Know-How inherited from previous generations.
Year of establishment:
1978
Number of employees:
FROM 3 TO 9 EMPLOYEES
Annual turnover:
between 0.5 and 2.5 million Euro
Reference year of turnover:
2023
Export turnover:
Less than 75.000 Euro
Activities:
Wheat milling
Non-specialised retail sale of predominately food, beverages or tobacco
Retail sale of information and communication equipment
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- Business Proposals
Company:
MOLINO ZAPPALA' ORESTE E FIGLI S.N.C.
Web site:
Address:
VIA ETNEA 44
City:
MASCALUCIA (CT)
Zip Code:
95030
E-commerce:
Social media:
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Sicilian Remilled of Hard Wheat
Remilled durum wheat semolina (Red Special Quality) suitable for both home and professional use for greater browning and elasticity of the dough
Web site
https://www.molinozappala.com
Timilia Flour
The wholemeal flour of "Tumminia" is produced from an ancient Sicilian wheat cultivated without the use of phytosanitary, and milled by means of ancient stone millstones; production area: SICILY
SYNTHETIC FEATURES:
- REGULARIZES THE INTESTINE
- HIGHLY DIGESTIBLE
-CULTIVATED WITHOUT THE USE OF PLANT PROTECTION
- WITH WHEAT GERM
-RICH IN MINERAL SALTS, FIBERS AND VITAMINS
Web site
https://www.molinozappala.com
Panettone Flour
Soft Wheat Flour type 00 mixture READY PANETTONE ideal for Panettone, Pandoro, Colombe and leavened desserts
W360
Web site
https://www.molinozappala.com
Russello Flour
Russello ancient Sicilian durum wheat flour suitable for doughs with short rising times (4-6 h) and medium
maturation in the fridge (over 48 hours). Ideal for the preparation of homemade "hard" bread and baked goods both
sweets (biscuits, shortbreads) and savory (pan pizza, focaccia, savory pies), with a pleasant yellow color and typical notes
aromatic.
The flour is obtained from La Ferté stone milling which, thanks to the low processing temperatures, preserves the
nutritional and sensory characteristics of the final product.
Web site
https://www.molinozappala.com
Sicilian Brioche with the "Tuppo"
The brioche col tuppo, they are the pride of sicilian confectionery, soft and tasty can be tasted in the whole Island, usually accompanied by another delight from the typical "granita", but you can taste also stuffed with ice cream, for breakfast or for a snack. The name of these pastries comes from their shape that resembles the traditional low bun that sicilian women wore a time, and that in the regional dialect called “tuppo”.
Packaged in pairs in a protective atmosphere, to preserve the fragrance and freshness of the original.
Shipping reinforced
"Sourdough"
To be consumed preferably within approximately 45 days from the order.
Web site
https://www.molinozappala.com