Type 2 Soft Wheat Flour

Bioalberti is a family-run farm, active for four generations among the Umbrian hills, at Poggio Aquilone, a medieval village dating back to the 1200s where we grow exclusively using organic methods: this is where the Type 2 Soft Wheat Flour is born

Type 2 Soft Wheat Flour

Since 1998 we have grown exclusively using organic methods, driven by the conviction that healthy eating starts from respected, fertile soil. We grow legumes, grains and olives, following sustainable farming practices such as crop rotation and organic fertilisation. We are a young, dynamic company that combines tradition and innovation, also thanks 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 farro, cicerchia (grass pea), black chickpeas 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 from stone milling of 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: a semi-wholemeal flour that sits between type 1 and wholemeal, offering an excellent compromise between nutritional rusticity and manageability when kneading.

• Rich in B vitamins and minerals. It has good digestibility compared to wholemeal flour, while maintaining a rustic, full flavour, and good baking strength

Rustic savoury pie: In a bowl, combine flour and salt, and herbs if you like. Add a little oil and then cold water, kneading until you get a smooth ball of dough. Wrap it in plastic film and let it rest for 15 minutes. In a pan, heat a drizzle of oil and soften the onion, then add the courgettes. Beat two eggs with milk and season with salt. Roll out the dough and line a baking tray. Spread the vegetables, crumbled feta and beaten egg over it. Bake at 180°C for about 20 minutes.

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