Flours

Italian flour, not just wheat
Flour in the Italian food tradition is an essential ingredient. Pasta, bread, biscuits and the vast variety of Italian desserts are made using ancient recipes, in which the flour is chosen according to the properties it must impart to the preparation.
In Italian specialties, more or less refined flour alternates with the wholemeal version. Depending on the recipe, it can be made from soft or hard wheat, corn or other cereals. Among these, hemp sativa has returned to the foreground. Exceptional Italian flour is also that of legumes - chickpeas, to prepare farinata - and chestnuts.
In Italy, soft wheat is mainly grown in the Po Valley, while the "duro" variety is a typical crop in the southern Italian area, where the climatic conditions are more favourable. Along the peninsula there are also many cultivations of ancient grains, whose characteristics have been forged over time in harmony with nature.