Solina soft wheat from organic farming, 100% Italian origin, ENSE certified

Dettagli

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

The flour obtained from it is characterised by a low gluten content (around 5-11%) and a good protein content (13.5-15.5%), as well as being rich in fibre, vitamins and minerals .

It reaches a height of 100 to 135 cm and is bristly.

It is suitable for bread, homemade pasta and desserts, especially for those who suffer from gluten sensitivity. 

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

The unique feature of 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: from mid-October onwards

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”.