Solina Organic Whole Wheat Flour, 100% Italian origin

Dettagli

Solina wheat is a variety of auristato wheat typical of the Abruzzo Apennines, especially on the L'Aquila side of the Gran Sasso and Monti della Laga National Park.

There are popular sayings that testify to the close connection between this variety and the life of the people of Abruzzo: "that of Solina fixes all the flours", or "if the farmer wants to go to the mill, he must sow Solina".

The distinctive feature of Grano Solina wheat is that it has adapted to a harsh environment, characterized by barren soil and a harsh climate, while also being resistant to the cold. In fact, although its cultivation requires a relatively long time (at least eight or nine months), it can survive for a long time (months) under snow without rotting.

Solina wheat is grown at altitudes between 600 and 1400 metres above sea level, and the higher the altitude, the better its quality.

Sowing takes place during the first weeks of autumn.

According to some historical sources, this typical Abruzzo grain was cultivated as early as the 16th century and used by peasant families for their daily meals.

Solina soft wheat produces a flour that's soft to the touch, light in color, and has a distinctive mountain aroma. It's easy to work by hand. It's used to make flour for artisanal bread, especially homemade bread, pasta, and pizza.

A famous quote from the late 18th century in the book “Pel paese dei Peligni” by Michele Torcia is in which he writes that Solina wheat produced “one of the best breads in the Kingdom”.