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Stone ground chickpea flour – Ancient Grain Flour – Az. Ag. Guido Favilla

€3,95 Iva Inclusa

Bulk deal
Quantity Discount Discounted price
1 - 3 - €3,95
4 - 6 5% €3,75
7 - 12 10% €3,56
SKU: 03-FLC-0016 Category:

Description

Stone ground chickpea flour
Rich in minerals, vitamins and proteins, chickpea flour is an excellent alternative to wheat flour, it can in fact be used mixed with durum wheat flour for the preparation of fresh homemade pasta or for the production of gnocchi. . Obtained from the grinding of the dried seeds of chickpea, this flour in the Lucchesia is widely used for the preparation of the famous CECINA (a specialty of central and northern Italy), a sort of “focaccia” or very thin savory pie widespread in local pizzerias. The preparation of cecina, which in Liguria they call Farinata, is very simple, because its ingredients are few: chickpea flour, water, salt and extra virgin olive oil. The mixture obtained from the combination of these ingredients is baked in the oven by distributing it directly on the oven plate. The cecina is ready when the surface has a golden crust that seems to rise. I recommend serving it hot with a sprinkling of black pepper.

Flours of ancient grains

Thanks to Guido Favilla’s constant commitment and passion, flours (and bread) are produced following specific processes from sowing to grinding with ancient grains.
 What are ancient grains and why consume them? Surely you have heard of ancient grains, but do you know what they are? What is meant when we talk about ancient grains?
Ancient grains are nothing but varieties of the past that have remained original and authentic. That is to say that they have not undergone any genetic modification to increase the yield and therefore healthier and more genuine and contain a lower amount of gluten. Ancient grains have better and very marked organoleptic properties than modern grains. Starting from the characteristic aromas and the intense flavor of great rusticity. If you don’t believe us try our bread! Our ancient grains contain less gluten and being processed with millstones they are lighter and more digestiblefor our body.
Choosing to consume ancient grains is not only a healthy choice but also an ethical one: due to their low yield and higher production costs, these grains have risked and are still in danger of disappearing.. They are therefore cultivated only with passion by farmers who prefer short supply chains and biodiversity.

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Related products

Awaiting product image

Stone ground chickpea flour – Ancient Grain Flour – Az. Ag. Guido Favilla

€3,95 Iva Inclusa

Bulk deal
Quantity Discount Discounted price
1 - 3 - €3,95
4 - 6 5% €3,75
7 - 12 10% €3,56
SKU: 03-FLC-0016 Category:

Description

Stone ground chickpea flour
Rich in minerals, vitamins and proteins, chickpea flour is an excellent alternative to wheat flour, it can in fact be used mixed with durum wheat flour for the preparation of fresh homemade pasta or for the production of gnocchi. . Obtained from the grinding of the dried seeds of chickpea, this flour in the Lucchesia is widely used for the preparation of the famous CECINA (a specialty of central and northern Italy), a sort of “focaccia” or very thin savory pie widespread in local pizzerias. The preparation of cecina, which in Liguria they call Farinata, is very simple, because its ingredients are few: chickpea flour, water, salt and extra virgin olive oil. The mixture obtained from the combination of these ingredients is baked in the oven by distributing it directly on the oven plate. The cecina is ready when the surface has a golden crust that seems to rise. I recommend serving it hot with a sprinkling of black pepper.

Flours of ancient grains

Thanks to Guido Favilla’s constant commitment and passion, flours (and bread) are produced following specific processes from sowing to grinding with ancient grains.
 What are ancient grains and why consume them? Surely you have heard of ancient grains, but do you know what they are? What is meant when we talk about ancient grains?
Ancient grains are nothing but varieties of the past that have remained original and authentic. That is to say that they have not undergone any genetic modification to increase the yield and therefore healthier and more genuine and contain a lower amount of gluten. Ancient grains have better and very marked organoleptic properties than modern grains. Starting from the characteristic aromas and the intense flavor of great rusticity. If you don’t believe us try our bread! Our ancient grains contain less gluten and being processed with millstones they are lighter and more digestiblefor our body.
Choosing to consume ancient grains is not only a healthy choice but also an ethical one: due to their low yield and higher production costs, these grains have risked and are still in danger of disappearing.. They are therefore cultivated only with passion by farmers who prefer short supply chains and biodiversity.

Reviews

There are no reviews yet.

Be the first to review “Stone ground chickpea flour – Ancient Grain Flour – Az. Ag. Guido Favilla”

Your email address will not be published. Required fields are marked *

Related products