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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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