Among the most important traditions of the Sicilian territory is that of the mills and granaries, the true promoters of the island's economy for millennia. In Basicò there is, among other things, one of the very few mills still active in Sicily, the Mulino Romeo, which processes the Ancient Sicilian Grains to make exclusive flours.
Passing through Basic, as well as visiting some of the most fascinating buildings in the Sicilian Middle Ages, such as Mother Church of San Francesco di Assisi and Baronial Palace De Maria, you will be able to get in touch with many Sicilian traditions which have survived intact to the present day.
Romeo mill in Basicò
The Romeo mill boasts a centuries-old tradition, as well as being managed by the same Romeo family for many generations, which make it one of the most expert in Sicily regarding this activity.
I Sicilian grains they are treated in the Romeo mill with the same techniques of the past, able to give the final product not only unique aromas and flavors, but also the organoleptic characteristics and nutritional values that make Sicilian flours among the most sought after on the market.
It is a mix of artisan tools and techniques, which for decades have made Mulino Romeo churn out quintals of high quality flour.
The Romeo mill can be visited, with the same managers who will be able to guide you in the discovery of one of the most curious traditions of Sicily.
The Sicilian Mills
I Sicilian mills have always been a source of pride for the entire island, which was already defined as the millennia ago Granary of Rome, precisely because these lands produced grains among the most appreciated by the ancient Romans.
Although this tradition is almost disappearing, there are still some mills that maintain this tradition firmly in our times, guaranteeing not only excellent product quality but also continuity with what we can define as a real art.
It is not uncommon to find mills in the Sicilian hinterland, although most are now completely abandoned ruin.
The Ancient Grains of Sicily
There are over 60 Ancient Grains of Sicily cataloged by the competent institution, which are grown in different areas of the island.
These grains, in fact, are classified according to the area they come from, being able to distinguish them into five categories:
- Mountain grains
- Grains of High Hill
- Hill grains
- Grains of the Northern Insular Plain
- Grains of the Southern Insular Plain
Some of these grains have been included in a special protection in order to preserve their cultivation so that it is maintained on high quality standards, also safeguarding the environment in which it is grown.
Ancient Sicilian flours
From the Ancient Grains of Sicily are obtained the Ancient Sicilian flourswidely used in the Sicilian cooking for the realization of numerous local specialties.
The main use that has been made of these flours, for thousands of years, is for baked goods, among which stands out the Sicilian bread, made in the typical wood-fired oven. Bread, in various Sicilian locations, such as Itala, Lentini and many others, it is the main typical product of the local cuisine, to be enjoyed both on its own and accompanied with others Sicilian dairy products.
