Type 1 Soft Wheat Flour

Bioalberti is a family-run farm, active for four generations among the hills of Umbria, in Poggio Aquilone, a medieval village dating back to 1200 where we grow exclusively using organic methods. This is where our Type 1 Soft Wheat Flour is born

Type 1 Soft Wheat Flour

Since 1998 we have grown exclusively using organic methods, driven by the belief that healthy eating starts from respected, fertile land. We grow legumes, grains and olive trees, following sustainable farming practices such as crop rotation and organic fertilization. We are a young and dynamic company that combines tradition and innovation, thanks also to our collaboration with the University of Agriculture of Perugia. We have an ambitious project: the recovery of ancient and forgotten varieties such as Verna and Gentilrosso wheat, Senatore Cappelli wheat, einkorn (monococco) farro, cicerchia, black chickpea and hulled barley. Our desire.

We produce with respect for nature, offering authentic products. Our grains represent the union between Umbrian agricultural tradition and sustainable farming. Poggio Aquilone Soft Wheat Flour is a flour obtained by stone-milling our organic grains. It has greater nutritional properties compared to white flours and retains part of the bran and wheat germ, making it richer in fibre, vitamins and minerals.

• How to use Soft Wheat Flour: often used blended with other flours to give structure to doughs without losing rustic character and flavour. Ideal for long-fermented pizza and focaccia, homemade fresh pasta,

• cakes and biscuits with a rich flavour.

Pan-fried focaccine with onion: In a bowl, combine flour, water, salt, oil and half a tablespoon of baking soda. Work and prepare the dough, adding the dried onion. Divide into 4 balls and roll them out. Heat the oil and cook the focaccine for two minutes per side. Fill as desired.

the rediscovered flavours of a grain grown using organic and sustainable methods. A journey to discover ancient grains