Flour

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 with ancient recipes, in which the flour is chosen according to the properties it must give to the preparation.

In Italian specialties, the more or less refined flour alternates with the wholemeal version. Depending on the recipe, it can be soft or hard wheat, corn or other grains. Among these, hemp sativa has returned to the fore. Exceptional Italian flour is also that of legumes - of chickpeas, to prepare farinata - and of chestnuts.

In Italy soft wheat is grown mainly in the Po Valley, while the “hard” variety is a typical crop of the southern Italian area, where the climatic conditions are more favorable. Along the peninsula there are also many crops of ancient grains, whose characteristics have been forged over time in harmony with nature.