Name: Farina mista con mais rosso e grano saraceno
SKU: FNCSO01MMS1
Availability: OutOfStock

In Teglio between the Alps in the heart of Valtellina, Andrea Fanchi small farmer linked to traditional crops, faithful to the passion and love for his land of origin, he founded his farm, a land of seeds and traditions such as pizzoccheri born of the Saracen, the rye forgotten grains here throughout the summer it is a riot of colors and blooms of the fields and here the Mixed flour with red corn and buckwheat.

Andrea pursues his project of keeping an important rural biodiversity alive with great commitment. There mixed flour with red corn and buckwheat best you get with stone grinding because it maintains the properties and benefits of the cereal grain from which it is made.

Andrea cultivates the corn red from the beautiful long cob that matures in about 120 days and from one flour with an intense and fragrant taste, follows all the phases: the production of the flours, the sowing, the harvest and the milling, a guarantee of traceability and typicality of its products, its flours are of flavors of the past, produced in purity or mixed, ideal ingredients for each preparation and recipe.

Fine corn flour used in the production of mixed flour he comes worked in stone reduces to a minimum the loss of fiber, vitamins and minerals, this flour has one granulometry end that makes it suitable for preparation some polenta but also for many sweet and savory preparations.

Buckwheat Flour used in the production of mixed flour coarsely ground with stone processing reduces to a minimum the loss of fiber, vitamins and minerals, this flour has one granulometry which makes it suitable for preparation some polenta

THEBuckwheat flour and cornmeal are naturally devoid of gluten, read and from delicate flavor and rich in beneficial properties and incredibly versatile in the kitchen, excellent for making both sweet and savory dishes. AND' low in calories and rich in fiber and mineral salts such as calcium, iron, potassium and magnesium, with a good protein intake and source of vitamins A and B, it is the component of the famous pizzoccheri.

From the heart of Valtellina; for each recipe its own flour!

Informazioni aggiuntive

Weight	1,0 kg
Preparation time	Two days
Method of conservation	Store in a cool and dry place, away from sources of light and heat
region	Lombardy
Note	Preservative free
Ingrediants	Red cornmeal and buckwheat flour
combinations	Doughs for desserts and savory pies, also gluten-free.
storage	Store in a cool, dry place

Producer

Az. Agr. Fanchi Andrea

Da tempo immemorabile il grano saraceno ha stabilito un rapporto elettivo con Teglio, dove non solo ha trovato un impiego eccellente nella tradizione culinaria locale dei pizzoccheri e degli altri cibi tipici valtellinesi quali sciat, polenta taragna e chisciöi, ma ne ha caratterizzato il paesaggio con le fioriture dei campi: dall’azzurro al rosa al bianco è un mosaico di contrasti soprattutto nei mesi di agosto-settembre.
Proprio qui a Teglio, Andrea Fanchi piccolo coltivatore legato alle colture tradizionali, mosso dalla passione e dall’amore per la propria terra di origine, ha fondato la l’Azienda agricola Andrea Fanchi, cercando quelle sementi dimenticate dal tempo, con lo scopo di mantenere in vita un’importante biodiversità rurale.

The flours:

So for some years the terraces of Teglio that overlook the valley floor of Valtellina, are tinged with colors especially in the summer months: buckwheat, rye, and other cereals with their warm colors enliven the landscape in all shades, such as the Fiorina Bio Suisse variety, wheat seed from the Swiss Alps and rye fields with amber colored ears that color the fields an ocher yellow.
Andrea Fanchi, engaged in the valorisation of these cereals, becomes at the same time a promoter of the territory and of the ancient local traditions following an important agricultural chain. On the farm, he personally takes care of all aspects related to the production of flour: from sowing to cultivation, then harvesting and milling.
This important process allows us to guarantee the traceability of the product, its genuineness and typicality. The flours of the Andrea Fanchi farm, of buckwheat, rye, corn and wheat, produced alone or mixed, they represent the ideal ingredient for any type of food preparation on your tables.
Ancient flavors recovered from time which, however Andrea tries to enhance by proposing the packaging of the products in different colors, identified with the shades of the rainbow, to facilitate identification in the varied choice offered to the consumer.

Mixed flour with red corn and buckwheat