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South Tyrolean breads: ancient recipes and flours for timeless flavors – Italian Cuisine

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We went on a journey through the valleys of South Tyrol to discover traditional bakeries, their most typical products and the millenary history that intertwines agriculture and white art




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Enclosed by majestic mountains, theSouth Tyrol jealously guards gastronomic traditions whose origin is lost in the mists of time. One of the most fascinating is that of bread and of flours rustic with which, in the area of South Tyrol, has been kneaded for millennia.

Traces of Emmer were found among the mummified remains of Ötzi, the shepherd who lived in these areas more than five thousand years ago. While of the rye We have news since 800 BC, when it seems to have come from distant Asia Minor, only to find fertile ground in these areas and become one of the most used cereals for white art, as bread making is called.

Even today, rye is widely cultivated, often by the same bakers who collect and grind it in their mills. Some even use machinery dating back to the late nineteenth century, such as the svecciatoio in the photo, which is still in operation on the farm today Roatnocker from Georg Weiss, high Val di Non, which separates the beans according to shape and size.

Among the specialties baked daily in South Tyrolean bakeries are the Paarl, loaves kneaded with rye and spelled that change according to the mix of flours that compose them. So, for example, they are called Vollkotnpaarl those entirely of wholemeal rye.

They are called instead Urpaarl the breads of pure rye typical of Val Venosta, the "granary" of Tyrol. The prefix "Ur" recalls the ancient city of Mesopotamia, the cradle of cereal. There eight shape, obtained from the union of two rounded loaves, symbolizes the union of marriage (in the photo, the offer to the bakery of Peter Schuster in Laudes, in Val Monastero).

The technique with which the thin discs of the Schüttelbrot: the dough is placed on one circular shovel which is made to rotate, by the skilled hands of the baker, until it widens and thins at the right point.

The result is round, low, toasted and very crunchy bread, the emblem of South Tyrol and typical of every production.

The distinctive taste of Schüttelbrot, Paarl and other specialties is given by the trigonella, an aromatic herb that grows in the mountains and produces pale blue flowers.

After the harvest, the trigonella comes dried and ground. The scent is halfway between anise and cumin: the latter, moreover, is also part of the bouquet used in typical recipes.

Among the seeds that enrich the preparations, those of pumpkin and those of sunflower, used for large loaves, small rolls, crunchy cracker (in the photo, those of Furnaria Seppi, in Val Badia). The seeds of poppy.

There puccia is a characteristic specialty of Ladin community, settled in the valleys surrounding the Sella dolomitic group. The traditional loaf of these areas is mixed with 70 percent rye flour and 30 percent wheat and there is also a dry and flat version.

Not just rye: also the wheat flour finds greedy application. For example in the Laugenbrot which, like the classic German and Austrian pretzels, are immersed in a soda bath which makes the crust brown and shiny.

They are light in color and quite soft, again due to the presence of wheat flour, even i Puschtra Breatl, round and low loaves. In the photo, one of the loaves baked in the bakery laboratory Feichter to Dobbiaco, high Val Pusteria.

In short, the doughs and shapes of the loaves change from valley to valley and from village to village. And there is no shortage of contaminations such as the use of flours that come from afar (in the photo, a spelled bread and Sicilian Timilia flour from Merano Ivo de Pellegrin).

To enrich the proposal of South Tyrolean bakeries, even one pastry shop simple but delicious. How to resist the Biscuits double, stuffed with jam?

When it is season, here comes the raisin bread. Less sweet than you might think, it is suitable for breakfasts and snacks also, why not, in combination with salty ingredients.

Finally, it is inevitable apple strudel, symbolic delight of South Tyrol. According to the traditional recipe, the delicious filling is wrapped in a casket of shortcrust pastry crumbly. One bite is enough, and the oven is served.

The addresses
Roatnocker farm, Weiss family, Obere Innere 12, Senale San Felice (BZ), telephone 3487686627
Bäckerei Schuster, Laudes 139, Malles Venosta (BZ), phone 473831340
Furnaria Seppi, Strada Col Alt 34, Corvara in Badia (BZ), telephone 0471 836 863
Bauernhof Familie Feichter, Zipfanger 1, Dobbiaco (BZ), telephone 0474972324
Ivo De Pellegrin oven, Via delle Corse 141 °, Merano (BZ), telephone 3338593629

Photo by Felice Scoccimarro for the reportage made for Sale & Pepe by Riccardo Lagorio
September 2021

Posted on 09/28/2021

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5 special flours to try this winter – Italian Cuisine

5 special flours to try this winter


Each dish has its own flour! Here are 5 flours to prepare your winter recipes

When it gets really cold, we can't wait to turn on the oven and warm up with our favorite recipes. Impossible to give up the perfume of one cake freshly baked or a ghiotte pizzas homemade. And how can we forget the comforting taste of stuffed pasta? Kneading with your own hands and enjoying a steaming plate of tortellini in broth is what you need for a special Sunday.

At the base of all these delicacies there is an inevitable ingredient: the flour. We have chosen 5, each suitable for a specific preparation.

Homemade Pizza

With Primitiva flour of Molino Pasini we are very ready to bake bread and pizzas to warm up the cold winter evenings: this type of flour is made from a fine selection of grains, with a high fiber content and high protein content and is ideal for preparing a very special pizza. Read here for our homemade pizza recipe.

Christmas sweets

To face long leavening and try your hand at preparing festive desserts, it is necessary to have an extremely strong flour. To prepare panettone and pandoro we chose that of Molino Rossetto, type 00 and strength W400, ideal for complex leavened products or to reinforce a weak flour.

A perfect frying

But how do you get a lightly greasy and perfectly crunchy fry? The Magic Flours offers a line to prepare all kinds of fried foods, from fried desserts to tempura, to obtain a crunchy breading or fried fish to be served during the holidays. The presence of rice and starches guarantee a dry fruit, creating a crisp, oil-impermeable patina. Here are our tips for perfect frying.

Homemade pasta

During the winter season, a nice plate of fresh homemade pasta is what you need to warm your heart and soul. Molino Casillo, with its 100% Italian selected wheat flour and semolina, it is the ideal choice to get your hands on pasta and bring the Italian tradition to the table.

Gluten free

Gluten intolerance should not be a reason for deprivation: by using the right ingredients it is possible to prepare wholesome and delicious desserts without any problem. Felicia gluten-free cake mix is ​​perfect for making cakes and plum cakes at home thanks to its mix of rice flour, potato starch and corn starch.

Gluten-free flours: a small guide – Italian Cuisine

Gluten-free flours: a small guide


Everything you need to know about gluten-free flours, from production to use, up to the organoleptic characteristics

For those who are celiac or intolerant, find your way around the world of gluten-free flours it's not always easy. We asked for help from an expert, Aurore Ranchon, Head of Corporate Product Development Gluten Free at Dr. Schär, a company specializing in gluten-free products.

Swallowed flour and gluten-free flours: how can we define them?

"The term "swallowed”Refers to raw materials containing gluten, such as wheat or thebarley, from which gluten was eliminated during the production process. For example, this is the case of swallowed wheat starch. The case of our gluten-free flours is different: these are blends of naturally gluten-free ingredients. They contain flours like those of corn, rice, but also sorghum, linen or buckwheat, to which other ingredients are added (starches, vegetable fibers, thickeners) which allow to optimize the functional and sensory characteristics to obtain final products similar to those containing gluten .

How is gluten-free flour made?

«A recipe is developed to find the best combination of ingredients, the most suitable to be processed in such a way as to obtain the desired final result (bread, biscuits, cakes, etc.). The product is then brought to the production line. The process is relatively simple and consists of mixing of the various components, and therefore in the dosage in packs of 500g / 1kg. During the process, all the important steps for ensuring food quality are performed, such as sieving to check for the absence of foreign bodies and checking with a metal detector to ensure the absence of metal residues ".

What nutritional characteristics do these flours have compared to "normal" wheat flour?

"During the development of the product, the nutritional profile is evaluated in order to get as close as possible to that of a wheat flour, through the choice of a mixture of ingredients that brings fiber, protein and nutrients in a balanced way. The characteristics are therefore mostly similar to the traditional product, although depending on the reference of flour there may be differences (for example more fiber, or less protein than the equivalent "glutinous") .

It is said that gluten-free flour is more digestible: is it true?

“This kind of claim has to be supported by scientific evidence and we are working in this direction to understand if there are concrete differences with gluten-containing products. However, it is easier to refer this type of analysis to a final product (for example pizza, bread or pasta) than to the flour itself, as the ingredients added during the final processing play an important role (for example fats, eggs, milk, fruit, etc.) ".

What are the organoleptic characteristics, taste and yield, of this flour compared to the others?

«The different gluten-free flours proposed by Dr. Schär are developed to meet specific needs of the finished product. With this in mind we can say that the organoleptic characteristics of the finished products are very similar to those of the consideration cooked with wheat flour. The work of developing and creating the recipe is done with regular comparison with the gluten-containing product in order to select the most suitable blend of ingredients .

In the kitchen, can gluten-free flour be used as a "normal" wheat flour or are there any special instructions to follow?

«In general, considering the concepts expressed above, we try to be able to use the same recipes that are used for a traditional product. It is however recommended to follow recipes dedicated to gluten-free, as it may be important, especially for some more delicate products, to balance the proportions of the other ingredients to obtain the best result. For example, a difference of water absorption gluten-free flours due to both the absence of gluten and the presence of fiber, and it is right to take it into consideration to have a dough of the right consistency ".

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