top of page

Pulia: discovering 'grano arso'

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!

You Might Also Like:
bottom of page