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Pulia: discovering 'grano arso'

May 22, 2016


In the previous post, we pay tribute to Emilia Romagna region in Italy.


With this new post we leave the stage to Puglia, a wonderful region well known, among other things, for its sea, the trulli (in Alberobello) and the orecchiette pasta.


Less known is the 'grano arso' (burnt grain), a flour that used to be produced with the bits of grain left after the harvest and the burning of the fields.


It is used - mixed with regular flour - to make taralli, orecchiette and focaccia.


It releases a unique taste, very intense but not smokey.


I was so happy to discover a new ingredient!


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