Category cereals and derivatives

Generality Carasau bread is an Italian Traditional Agri-food Product (PAT), which has its roots in the Sardinia region (province of Nuoro). It is a baked food based on durum wheat, which is part of the bread and related group, although - due to its characteristic shape - it is much more like a sort of "wafer"; not by chance, carasau bread is also known as "music paper"

Stale bread is old bread, or rather, bread that is no longer fresh and hardened. More precisely, stale bread has a crust that is NOT crispier and apparently soft (due to the absorption of internal water), while the crumb is hard and crumbly to the touch. It is a common opinion that, due to the exposure to dry air, the bread becomes stale due to the reduction of free water (AW - Activity Water), to the benefit of nutritional concentration, with an increase in overall caloric power

Unleavened bread Unleavened or unleavened bread is a type of bread without yeast; the recipe calls for the union of flour based on whole grains and water, but without the addition of yeast, therefore in the absence of microbial fermentation. Originally, unleavened bread was cooked on the surface of "hot stones"; later, despite the advent of new culinary techniques and the discovery of other ingredients, for religious, cultural or food preservation reasons (greater than that of leavened bread), many peoples continued to produce unleavened bread with its original recipe giving up the co

What is Matera bread? Pane di Matera is a type of Italian bread, typical of the province of Matera (Basilicata). Produced exclusively with durum wheat ( Triticum durum ), the bread of Matera is famous both for its ancient processing system and for the typical "cornetto" or "alto alto" shape

Generality What is Altamura Bread? The bread of Altamura is an Italian bread, typical of the Pugliese municipality of the same name located in the province of Bari. Produced exclusively with local durum wheat flour, since 2003 the bread of Altamura has been awarded the DOP: Protected Designation of Origin

What is Gragnano Pasta Gragnano pasta is a pasta made of durum wheat semolina, produced in the Neapolitan municipality of the same name. For several years now, the quality of this pasta has been confirmed by the awards: PAT (Traditional Agri-food Product) and IGP (Protected Geographical Indication). Produced in the traditional manner, Gragnano pasta is famous throughout the world for its organoleptic and taste characteristics

Generality What is rice pasta? Rice paste is a food product based on rice flour. There are mainly two types of rice pasta: Rice noodle or rice noodles Substitute of Italian wheat-based pasta . Very different in shape, size, taste and culinary applications, these two types of rice pasta are rather similar in terms of nutrition

Generality Egg pasta is a basic preparation of Italian cuisine, especially in the Emilia area. It is a simple dough, based on hen's eggs and wheat flour, divided into small regular shapes and intended for cooking with moist heat. WARNING! The terms egg pasta and fresh pasta are NOT necessarily synonyms

Generality Whole wheat pasta is a plant-based food derived from the mixing of water and whole durum wheat semolina (binomial nomenclature: Triticum turgidum durum ). Whole wheat pasta is recognized by the specific production regulations and is a TYPICAL ITALIAN product; moreover, it can also fall into the category of diet products, as it is often added to vitamins and mineral salts

Generality The piadina or "piadina romagnola" is a food derived from cereals, typical of the Emilia Romagna region. Even its origins see it as the protagonist of the central-northern tradition, more precisely of the Adriatic coast (Romagna and Marche-Pesaro). A little to the north, the Emilia-based alterego of piadina is represented by the tigella