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Farina di Risciola

The Risciola is an "ancient" soft wheat, cultivated since 1500 in the hills of Molisane, bells and lucan, where ventilation is always present. Its cultivation had been abandoned because it was unproductive. Its seeds have not been cross-referenced or genetically modified while maintaining the typical characteristics and nutritional properties of the cereal.

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In the decree of the Ministry of Agriculture in the early 1890s for the Paris expo, The Risciola appears in the list of the best cereals in Italy. This wheat is rich in minerals and vitamins and has an authentic taste. It has a low gluten content, so the flour is particularly suitable for those who are sensitive to this substance, for those suffering from gastroesophageal reflux and for the elderly who assimilate less protein.

 

Risciola flour is excellent for making short-leaven pastry, biscuits and doughs. One belief is that in June 1889, to honor the Queen of Italy Margherita of Savoy, Raffaele Esposito, of the Brandi pizzeria, created the margherita pizza using wheat flour Risciola. In the preparation of yeast recipes such as bread or pizza, given the reduced amount of gluten, we recommend the addition of stronger flours (such as soline).

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