In a nutshell: Use this excellent stoneground flour for all kinds of baking and pasta-making.
There are two types of grano (wheat flour) widely used in Italy - Grano Duro (triticum turgidum durum) and Grano Tenero (triticum aestivum). Grano Duro used to be grown exclusively in the south, as it needed more sunlight and less water to grow successfully, and Grano Tenero in the north but nowadays, they are widely grown all over Italy.
Grano Duro Integrale contains the whole grain in all its parts, starch, bran and wheat germ with all its nutrients and vitamins. Stoneground and unsieved to keep all its nutritional and organoleptic properties. Rich in fibre, vitamins and minerals, the result is a positive impact on the bacterial flora and immune system and greater absorption of fats, cholesterol and carcinogenic substances.
Grano Duro flour is suitable for all kinds of baking especially bread, biscuits and pasta. Perfect for coating vegetables, seafood and chicken for frying.
About Il Cilegio
Close to the famous Medieval walled town of Monteriggioni in Tuscany, with its imposing turrets and walls, lies the Azienda Agricola Il Cilegio. Owned by the Pattaro family, who have been farming 140 hectares of land since 1952. Today, almost half their land is given over to olive groves and vineyards where they produce excellent Chianti and olive oil. The rest of their fields are cultivated with wonderful beans and pulses, local grains and wheats, all stoneground in their mill and sold to appreciative bakers and chefs in nearby Siena and its surrounds. A farmhouse restaurant is always busy in the summer months with locals who come to eat the classic, rustic Tuscan dishes made with the farm’s produce and is well worth a visit if you’re ever in the area.