Flours and semolina

Stocking of the Dead: a Puglian tradition of memory, affection and gratitude

Discover the ancient Puglian tradition of the Stocking of the Dead: a heartfelt way to honor loved o...

Autumn recipes with organic flours: seasonal dishes

With the arrival of autumn, the kitchen fills with new scents and colors: pumpkin, mushrooms, apples...

Differences between wholemeal flour and type 0 flour: which to choose and why

Not all flours are the same: each type decisively affects taste, texture, performance in the kitchen...

Back to school: pancakes, snacks, and homemade desserts

With the return to school comes the daily routine of breakfasts and snacks that are easy to slip int...

San Donato in Apricena: the meaning of cooked wheat and the original recipe with grape must

Every year on August 7th in Apricena, a simple yet solemn ritual is renewed: the preparation of cook...

Gluten intolerance? Maybe gluten isn’t the real problem

In recent years, millions have discovered they are “gluten intolerant.” But what if it’s a mis...

What do industrial flours really contain? Additives, enzymes and hidden risks

An in-depth look at the composition of industrial flours, their potential health risks and effects o...

The Ancient Wheat Blend: Tradition and Innovation for Sustainable Agriculture

Remilled Semolina Bread with Sourdough and Yeast: Traditional Recipe

Chiacchiere di Carnevale: The Original Recipe for a Crispy Treat