Licata – the quest for semola di grano duro rimacinata

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Just under £6 for a 5 kilo bag. I’m happy! And I got supplies of all sorts of other goodies too, proper mortadella with pistachio nuts, fennel salami, espresso coffee beans, biscotti,  pasta,  mozarella, pecorino, carcioffi, olives, anshovellies….

C & T Licata & Son Ltd, 36 Picton Street, Montpelier, Bristol BS6 5QA
in case anyone’s wondering where this is….

Tel No:  0117 9247725.

21 thoughts on “Licata – the quest for semola di grano duro rimacinata

  1. cityhippyfarmgirl

    :-) It’s good to have a furry one about, they keep you warm…and show off just how light your new flour is!
    Probably best I don’t live anywhere near your emporium…

  2. Amanda

    We have a similar emporium not quite far enough away from my house. I discipline myself to only go there once every couple of months – thats all the card can take!

    1. Joanna @ Zeb Bakes Post author

      It’s the parking challenge that usually puts me off, though they have a second shop slightly easier for parking, though that one is only open Friday, Saturday and Sunday. The Gloucester Road is the longest road of independent shops in Europe apparently, a very mixed bag. Someone has recently opened a Turkish bread and cake shop…

  3. drfugawe

    Whoa! mortadella with pistachio – been a long time since I’ve had some of that. I can remember as a kid getting mortadella w. pistachio sandwiches on that round Italian bread – I didn’t know how good that was!

  4. heidi

    Wow! What a treasure! I’m looking forward to the bread.
    I need to find some of that very fine semolina around here. The stuff I have is coarse- kind of like a

    1. Joanna @ Zeb Bakes Post author

      I don’t know if googling the name helps. It might be called ‘patent durum flour’ as an alternative search term in the States, that’s what some contributors refer to it as on the Fresh Loaf forum. See this thread which I read last night with Syd’s beautiful rendition of the Hamelman bread.

  5. gina

    ricordo con nostalgia ogni (=i remember nostalgically every) shopping day in Puglia, Italia at various emporiums of our desire…my friends from puglia (bari, brindisi, lecce, san donaci) have taught me many secrets of their traditional cucina italiana, and i learned to cook a lot of things with typical south italian products! una meraviglia! have a great time jo! my greek summer greetings for all of you! :)

    1. Joanna @ Zeb Bakes Post author

      I’ve never been to Puglia, though I had some absolutely superb olives from there earlier in the year, quite different from other olives I have had, very fresh and delicate in flavour… Look forward to reading your blog one day gina, hint hint xx

  6. gillthepainter

    Haven’t you got hairy arms, Joanna! …….. Oh, it’s the furry one is it?

    Don’t you just love shops like these, they are pure joy. We’re fairly lucky in Cheltenham too, but not for the flour.
    & certainly not for that marvellous price.
    It’s worth travelling to Bristol just for that.

    What bread did you make?

    1. Joanna @ Zeb Bakes Post author

      I am sure we can arrange something Gill – I made Celia’s Ciabatta and Hamelman’s Semolina (Levain) bread with toasted sesame seeds. I’ll post them as soon as I have a moment.

  7. Misk Cooks

    I know should be focused on the flour ,and salami, espresso beans, biscotti, pasta, mozarella, and pecorino, but gosh I do love the graffiti! It seems to me that a large mug decorated with that graffiti would win a lot of hearts. This really does give me an idea or two …

    1. Joanna @ Zeb Bakes Post author

      There is something about buddleia tumbling over walls on city corners like these, it softens the backs of the railway lines too and creeps over the fence from my neighbour’s garden into mine. Butterflies love it apparently :)

  8. chocvegveg

    great pics Joanna, I got mine from the Italian shop in Woking. Managed to avert my eyes from the olives and cheeses and other delights, but he had a huge loaf on the shelf just sent over from Italy – it was about a meter tall! Some kind of long ciabatta! Hope the bread turns out well!

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