Recently launched into popularity in the world of haute cuisine by renowned Michelin-starred chefs wishing to promote an ancient tradition from Puglia, Granoro has added two Burnt Wheat pasta products to its “Le Specialità di Attilio” range, both of which are shapes that are typical of Puglia: Capunti and Orecchiette.
Burnt wheat has its origins in the poorest segment of the farming community, when people were allowed to gather grains of wheat left on the ground after the stubble was burnt at the end of the harvest for personal use.
The Formati Speciali di Grano Arso are made from a mixture of high-quality burnt wheat and durum wheat semolina.
Granoro Formati Speciali di Grano Arso are made from a mixture of high-quality burnt wheat and durum wheat semolina. Created for haute cuisine, they are perfect for more sophisticated palates.