TenDu Organic 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 the 1200s where we grow exclusively using organic methods – this is where the Organic TenDu Flour is born

Organic TenDu Flour

Since 1998 we have farmed exclusively using organic methods, driven by the belief that healthy nutrition starts from respected and fertile land. We grow legumes, grains and olives, following sustainable farming practices such as crop rotation and organic fertilisation. 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 spelt, 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. TenDu Poggio Aquilone Flour is a flour obtained from stone-milling our organic grains. It has greater nutritional properties compared to white flours, combining the rustic, “nutty” flavour of Cappelli with the sweet, aromatic notes of Verna and Gentilrosso

• How to use TenDu flour: a flour obtained from a balanced blend of 33% Senatore Cappelli durum wheat, 33% Verna soft wheat, 33% Gentilrosso soft wheat, combining the excellence of ancient Italian grains to create a flour with a unique nutritional and organoleptic profile.

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 dough. Wrap it in cling 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 the milk and season with salt. Roll out the dough and line a baking tray. Spread the vegetables, crumbled feta and the beaten egg over it. Bake at 180° for about 20 minutes.

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