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Our flour
There are different kinds and each of those has its own characteristics and peculiarities
There are different kinds and each of those has its own characteristics and peculiarities
For us, choosing the right flour is the first step in making a good piadina, based above all on the needs of the consumer who will enjoy it.
Every flour we use is strictly local and chosen with care, because the quality of the finished product and the health of the consumer are primary concerns for Riccione Piadina.
For us, choosing the right flour is the first step in making a good piadina, based above all on the needs of the consumer who will enjoy it.
Every flour we use is strictly local and chosen with care, because the quality of the finished product and the health of the consumer are primary concerns for Riccione Piadina.
Soft wheat flour
The soft wheat flour we use, the main ingredient of piadina, is obtained only from Romagna wheat with supply chain certification.
It is a Romagna wheat cultivated only in Romagna region (provinces of Rimini, Forlì-Cesena, Ravenna and part of Bologna) by selected farms, which comply with a production regulation that certifies the commitment to produce only in specific geographical areas, ensuring the precise reporting of all activities carried out. Wheat is stored in dedicated centers where only those in the supply chain are stored.
Choices made with the heart
The certification of the supply chain implies the reporting of each phase of the cultivation of wheat and the compliance with specific safety and quality standards, in addition to strict control of the competent bodies.
In this way, tracking is complete and involves every aspect, from sowing to threshing, from milling to sale.
A heartfelt choice, made to be even safer and to enhance our wheat grown in the typical climate of Romagna, just like the wheat used by our grandmothers. From the ear of wheat we choose only a small percentage: about 10% becomes, in fact, the flour chosen for our piadina. We choose this small part that is the heart of the wheat, it is the most valuable and allows us to obtain such a good and tasty piadina.
It is a Romagna wheat cultivated only in Romagna region (provinces of Rimini, Forlì-Cesena, Ravenna and part of Bologna) by selected farms, which comply with a production regulation that certifies the commitment to produce only in specific geographical areas, ensuring the precise reporting of all activities carried out. Wheat is stored in dedicated centers where only those in the supply chain are stored.
Choices made with the heart
The certification of the supply chain implies the reporting of each phase of the cultivation of wheat and the compliance with specific safety and quality standards, in addition to strict control of the competent bodies.
In this way, tracking is complete and involves every aspect, from sowing to threshing, from milling to sale.
A heartfelt choice, made to be even safer and to enhance our wheat grown in the typical climate of Romagna, just like the wheat used by our grandmothers. From the ear of wheat we choose only a small percentage: about 10% becomes, in fact, the flour chosen for our piadina. We choose this small part that is the heart of the wheat, it is the most valuable and allows us to obtain such a good and tasty piadina.
Kamut
It is important to understand is that kamut is a wheat for all intents and purposes, because it is a plant of the genus Triticum, the same of the common soft wheat and hard wheat.
The precise species is Triticum turgidum, and its variety is Khorasan, named after the region of Middle East where it was cultivated in the past.
The origin of the name kamut comes from an American company which patented this variety and drew up a disciplinary which greatly limits its production.
It can be produced only in some areas of North America, with a certain type of soil. Its production is always from organic farming
Only the wheat which follows all the American disciplinary can be labelled as kamut.
Magnesium, selenium, sodium and zinc are among the most important minerals, present in a pretty high protein amount compared to the average of the soft wheat usually used.
But the main characteristic, and the one which really characterizes its composition, is the higher quantity of proteins, which has a considerable influence on the bakery preparations in which this flour is used - we call it strong flour, because the proteins which in cooking make up the "skeleton" of the product, allow us to have an excellent piadina without adding yeast, salt or other minerals.
The precise species is Triticum turgidum, and its variety is Khorasan, named after the region of Middle East where it was cultivated in the past.
The origin of the name kamut comes from an American company which patented this variety and drew up a disciplinary which greatly limits its production.
It can be produced only in some areas of North America, with a certain type of soil. Its production is always from organic farming
Only the wheat which follows all the American disciplinary can be labelled as kamut.
Magnesium, selenium, sodium and zinc are among the most important minerals, present in a pretty high protein amount compared to the average of the soft wheat usually used.
But the main characteristic, and the one which really characterizes its composition, is the higher quantity of proteins, which has a considerable influence on the bakery preparations in which this flour is used - we call it strong flour, because the proteins which in cooking make up the "skeleton" of the product, allow us to have an excellent piadina without adding yeast, salt or other minerals.
Buckwheat Flour
Buckwheat flour is one of the most appreciated flours in the last years and it is very sought after in some diets because of its unique properties. It is in fact very used in macrobiotic or celiac cooking, because of its peculiarities.
However it is also one of the least known cereals. Why? In reality buckwheat flour is not a cereal at all, because it does not belong to gramineous plants such as wheat, rice, barley, rye. Buckwheat is nothing else than a pseudo-cereal having in common with cereals some final products.
Buckwheat appears very different from real cereals, because it looks like an ornamental plant, with visible flowers. The seedling produces seeds, which look like small grains in a pyramidal shape, but easy to distinguish from other cereals.
However it is also one of the least known cereals. Why? In reality buckwheat flour is not a cereal at all, because it does not belong to gramineous plants such as wheat, rice, barley, rye. Buckwheat is nothing else than a pseudo-cereal having in common with cereals some final products.
Buckwheat appears very different from real cereals, because it looks like an ornamental plant, with visible flowers. The seedling produces seeds, which look like small grains in a pyramidal shape, but easy to distinguish from other cereals.
Stone ground monococcus spelt and spelt hulled wheat
Monococcus spelt is a cereal that is versatile for tself to different uses. This flour is idel to make bread, cakes, as well as pasta and focaccia. Its main characteristic is the aromatic and spicy taste. In its use in cooking it absorbs a lot of water, which is pretty the opposite that other cereals do. Nowadays spelt has been rediscovered as a valuable food because of its nutritional peculiarities, it is rich in methionine and vitamin B, and has an aromatic taste.
Spelt has very ancient origins, it is a real ancestor of wheat, but in Italy it is still little known. This cereal is perfect for the preparation of dough, both sweet and salty, moreover it has a characteristic taste, which reminds the one of hazelnuts.
Rich in beneficial properties, it is suitable for diabetics, children, but it cannot be consumed by celiacs, because of the presence of gluten.
Spelt has very ancient origins, it is a real ancestor of wheat, but in Italy it is still little known. This cereal is perfect for the preparation of dough, both sweet and salty, moreover it has a characteristic taste, which reminds the one of hazelnuts.
Rich in beneficial properties, it is suitable for diabetics, children, but it cannot be consumed by celiacs, because of the presence of gluten.
Whole wheat flour
The whole wheat flour that we use is a source of fiber and rich in outer bran, contains vitamins and minerals thanks to the wheat germ.
This whole grain cereal is lighter and more digestible, obtained by grinding or crushing the whole wheat seed. The word wholewheat refers to the fact that all the components of the seed are used, as opposed to white flour which uses only the starchy endosperm.
Whole wheat flour is the product of wheat grain grinding in which the sharp (the coating under the bran) is kept.
The more the flour is processed, the more bran and germ are discarded of the grain.
With whole wheat flour you can create a product rich in fiber and protein from ancient origins.
This whole grain cereal is lighter and more digestible, obtained by grinding or crushing the whole wheat seed. The word wholewheat refers to the fact that all the components of the seed are used, as opposed to white flour which uses only the starchy endosperm.
Whole wheat flour is the product of wheat grain grinding in which the sharp (the coating under the bran) is kept.
The more the flour is processed, the more bran and germ are discarded of the grain.
With whole wheat flour you can create a product rich in fiber and protein from ancient origins.