This flour fully expresses the organoleptic and nutritional richness of buckwheat thanks to slow grinding made through natural stone. Although called "wheat", this cereal does not belong to the Graminaceae family, but the Polygonaceae. Very briefly, it is a naturally gluten-free herbaceous plant rich in proteins, vitamins and minerals. Ideal for traditional first courses of Northern Italy, such as Pizzoccheri and Polenta Taragna, for full-bodied shortcrust pastries and dark breads with a rustic taste and unmistakable toasted and dried fruit notes, which are typical of this unique and ancient crop.
It may contain traces of gluten
The story of La Cascina dei Conti is the story of a farm and an agri-mill where the stubbornness of peasant knowledge prevailed. Refusing the path of empty, homologated and very white modern flours, Claudio Merlo decided to grow ancient and native varieties, saving them from oblivion and grinding them in the least invasive way possible: using stone. The old stone mill allows not only to preserve the extraordinary organoleptic qualities of the cereals, but to preserve their proteins, vitamins, enzymes and minerals, precious nutrients which are usually cut away in the refining process of commercial flours. The fields cultivated by Claudio, a farmer and miller of few measured words, are an extraordinary landscape gift and his expressive and structured flours are an eloquent description of the work and spirit of this silent cereal artist.