300618 -Flour type “1" Ancient Grains
17.04.18
Andriolo and Inallettable
Flour derived from the processing of wheat produced by the partner company Abbiate Valerio (Guiglia, MO).
Milled and packaged by “Agriturismo Casa Minelli” in Pavullo nel Frignano (MO).
Andriolo, of Tuscan origins for an uncertain time, was cultivated mainly in mountainous areas and poorly fertile soils due to its rusticity and resistance to lactation.
The Inallettable was selected by Professor Todaro (a well-known breeder in the period 1920-1940) from Vilmorin's Hatif Inversable wheat. In the early years of the last century, it had a certain spread in the most fertile areas and in the cold soils of the plains of central-northern Italy including Veneto, where it had the greatest spread in the plains with 10% of the area cultivated with wheat.
These two grains are sown in the field and cultivated as a mixture. Even if the harvest was healthy, we chose as a precaution to carry out a light decortication of the seed to eliminate any fungal spores. Once stone-ground, we have thus obtained a type “1” flour.
Flour derived from the processing of wheat produced by the partner company Abbiate Valerio (Guiglia, MO).
Milled and packaged by “Agriturismo Casa Minelli” in Pavullo nel Frignano (MO).
Andriolo, of Tuscan origins for an uncertain time, was cultivated mainly in mountainous areas and poorly fertile soils due to its rusticity and resistance to lactation.
The Inallettable was selected by Professor Todaro (a well-known breeder in the period 1920-1940) from Vilmorin's Hatif Inversable wheat. In the early years of the last century, it had a certain spread in the most fertile areas and in the cold soils of the plains of central-northern Italy including Veneto, where it had the greatest spread in the plains with 10% of the area cultivated with wheat.
These two grains are sown in the field and cultivated as a mixture. Even if the harvest was healthy, we chose as a precaution to carry out a light decortication of the seed to eliminate any fungal spores. Once stone-ground, we have thus obtained a type “1” flour.
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17. 04. 18
17.04.18
081119 - Dehulled millet 500 gr.
Produced at the partner farm Dino De Lazzari (town, TV) and the Zaccaria Menegazzo company (Camponogara, VE).
Despite the difficulties to grow due to the low temperatures of late spring ...
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