Burnt Wheat Flour: Apulian tradition on your plate!

Burnt Wheat Flour is a specialty from Puglia made by grinding previously toasted durum wheat. Its intense color and aroma recall the ancient traditions of Southern Italy.

In the past, it was obtained by grinding the wheat collected after burning the stubble following the harvest. This wheat was recovered and milled by people who could not afford ordinary flour. Thanks to this flour, traditional recipes with a unique and inimitable flavor were developed.

Burnt Wheat Flour is a unique and natural food, rich in nutritional properties and flavor . It is a wholemeal flour that contains all the nutritional principles of wheat.

Thanks to its versatility , Burnt Wheat Flour can be used to prepare any sweet or savoury baked product.

Traditional Apulian recipes with burnt wheat flour

Burnt Wheat Flour is the main ingredient in some traditional Apulian recipes, such as strascinati (strasc-net in dialect), very dark orecchiette made with equal parts burnt wheat flour and white flour; prosciutto bread (ppen a prusutt in dialect), a dark bread with white streaks; and finally focaccia .

This food is suitable for all types of diets, including vegetarian and vegan ones.