Ancient grain flours are a gem of the gastronomic heritage of our peninsula. Sicilians, Tuscans or any other region, they are nothing more than types of wheat that have remained faithful to themselves, that is, they have not changed in flavour, colour, properties or composition.
Ancient flours have made a comeback in recent years, when consumer awareness has led to awareness of their unsurpassed authenticity. Species in contrast with the "modern" flours obtained with questionable cultivation techniques. But what are they , and how is an ancient wheat flour used in the kitchen?
What are ancient grain flours?
Let's start by specifying that ancient grains are all the varieties that were grown before the selection of grains for industrial purposes. Selection that began around the 70s. Sicily and Tuscany dominate the scene of ancient wheat flours , even if each Italian region has so much to offer. Before dedicating ourselves extensively to these, we want to introduce one that deserves to be studied in depth. He's from Puglia, and his name is Senator Cappelli .
Among the ancient grains of Southern Italy, it is the "oldest". It was cultivated in the 30s and 40s in Puglia and Basilicata. Its name is due to the Abruzzo Senator Raffaele Cappelli. It is rich in properties and quality proteins. There are vitamin E, vitamin B complex, folic acid, beta-carotene, iron, magnesium, calcium, iodine and selenium. It is widely used to make homemade pasta, bread, pizza and various other baked goods.
Other types of renowned ancient grains are Gentil Rosso in Emilia Romagna, Piave and Tintoretto in Veneto, Solina from the central Apennines, Rieti.
Ancient Sicilian grain flours
Ancient grains, like the story from which they are born, represent a product that smells of a centuries-old tradition that has its roots in a land located between the Mediterranean Sea and the mountains in which they sprout. Ancient Sicilian grains , forgotten and brought to light , have returned to our tables ready to give us unforgettable culinary experiences.
Tumminia (timilia): it is among the most famous ancient Sicilian grains. It has a high protein value and a low gluten index. It contains several trace elements of wheat germ and bran and is used with satisfaction in bread-making and in making pasta. It is among the ingredients of Castelvetrano black bread .
Perciasacchi : it is an ancient Sicilian durum wheat flour (also called farro lung). It is suitable for the preparation of homemade bread and savory baked goods. Perciasacchi literally means "hole in bags" and owes its name to the pointed shape of its grains which were capable of piercing the jute bags in which they were stored. It is often mistakenly confused with Kamut quality.
Majorca wheat flour . This is a fast maturing white grain ancient soft wheat that has been grown in Sicily for centuries. Like all ancient Sicilian grains, Mallorca is also used to prepare sweets and bread. Especially in the making of biscuits, cakes and, in some places, also to prepare the zest of Sicilian cannoli .
Russello : Russello wheat is an ancient grain from the Sicilian hinterland. From this we obtain a flour widely used in the production of highly digestible and long-lasting bread and pasta. But also original cakes and biscuits, pan pizzas, rustic breads, focaccias and pastas.
Ancient Tuscan grains
Let's move on to the ancient Tuscan grains, from which flours equally appreciated in the Italian gastronomic panorama are obtained.
Verna : it is an ancient Tuscan grain produced in the province of Arezzo and which was patented for the first time in 1953 by Marino Gasparini. It is a grain with a modest protein content and a low percentage of gluten. Due to these characteristics, it is of interest to people with celiac disease or those suffering from wheat intolerances. Sweet taste and pasty texture make it much loved.
Einkorn : einkorn spelled flour is another ancient Tuscan flour , the oldest compared to the other two qualities (spelt and einkorn). Spelled is the very first cereal to have been cultivated by man. It is low in gluten and has a low glycemic index. Its nutritional qualities make it superior to other cereals.
Ancient grain flours, sale
The revaluation of these grains has meant that their demand has increased. Where to buy ancient grain flour ? Many, initially, found themselves looking for them in vain. Today they are much more available than a few years ago. In addition to being able to find them at the best-stocked mills and supermarkets, they can easily be ordered online . The sale of ancient grain flour takes place on several sites, and Sicilyaddict is no exception. Here you can buy the best Sicilian ancient grain flours such as ancient grain pizza flour , Biancolilla and Molito .
