Le farine “Molini del Ponte” su The New York Times
The interest in ancient grains keeps growing. Varieties are being rescued from near extinction and put back into broader use. Tumminia from Sicily is one example. Gustiamo, an Italian importer, sells a dark twisted pasta made from this type of wheat, still cultivated in Sicily around Castelvetrano; now the company is importing a flour, a blend of tumminia and simeto, a kind of durum wheat. It’s stone-ground and whole grain but lighter in color and texture than typical whole-wheat flour, and it works well in bread dough. My batch of cloverleaf dinner rolls had a nutty, faintly sweet flavor and a fine beige crumb: Pane Nero Flour, $9.50 for 2.2 pounds, gustiamo.com.
Parlano di noi su www.nytimes.com