In a nutshell: Stoneground and unsieved, our Grano Tenero Tipo 0 flour contains more gluten, which creates a more elastic and consistent dough, making it one of the best flours to use in pasta and cake 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.
With Grano Tenero flour, there is a numbered naming system that indicates how much bran (crusca in Italian) or fibre is left in the flour after milling - 00 used to make pasta is the whitest of all with no bran, 0 contains a small amount of bran, 1 and 2 more quantities of bran and finally, Integrale, is full of fibre and nutrients.
Stoneground and unsieved to keep all its nutritional and organoleptic properties, our Grano Tenero Tipo 0 flour is suitable for all kinds of baking especially bread, biscuits and pasta. Tipo 0 contains more gluten, which creates a more elastic and consistent dough, making it one of the best flours to use in bread making.
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.