Dievole's blog

Tuscan Ingredient of the month: ancient flours

Ancient flours are making a comeback and Dievole is at the helm of a small yet tenacious gastronomic revolution. Our kitchen has slowly started to integrate this precious organic ingredient in its everyday preparations – a novelty that has further improved the quality and digestibility of our handmade pasta dishes thanks to its lower gluten content and genetic purity. Here at Dievole, we take pride in choosing only the best for our guests and customers. Come try our fresh pasta – it’s the result of a boundless love for Tuscan tradition and pairs beautifully with our Chianti Classico wines!

Not many know that flour comes in many different varieties and each one has its own unique flavour and characteristics that we cherish and value in our recipes. Let us introduce you to the ancient flours we use in our kitchen!

Einkorn flour – Farro Monococco

Spelt flour is ancient and pure

Spelt flour is one the most ancient of flours

This typically mediterranean species is the first grain to be cultivated and used by humans more than 10,000 years ago. Thanks to the massive presence of bran and germs it contains an astounding amount of vitamins (A, E, C and B) and minerals. Its high Magnesium content makes it particularly indicated for athletes, for it facilitates insulin circulation and improves muscle contraction that prevents cramping.

Senatore Cappelli

Senatore Cappelli is one of the ancient flours we use to make our handmade pasta!

Senatore Cappelli is one of the ancient flours we use to make our handmade pasta!

Since the beginning of the 1900s, this special durum wheat flour has been employed in the pasta-making process because of its nutritional and flavourful qualities. Organic and unrefined, this ancestor of the modern durum wheat variety is free from contamination by mutagenesis, factor considered responsible for gluten intolerances and allergies. It contains a higher percentages of lipids, amino acids, vitamins and minerals and is sweeter than other grains.

Ancient flours of Tuscany

Verna is one of Tuscany's most ancient flours

Verna is one of Tuscany’s most ancient flours

It is renowned that Tuscany has the world’s most ancient flour varieties that date back to over 30.000 years ago. Verna, Gentil Rosso, Frassineto, Sieve are the perfect wholemeal flour varieties to make bread or mother yeast – we tend to blend them with more traditional flour varieties to maintain elasticity, since ancient flours absorb less water. The truly distinguishing feature of ancient grains is the absence of GMOs and chemical fertilisers, features that we value as part of our philosophy and search for authenticity and excellence. Among the many heirloom and ancient grains, Verna is rich in protein, low in cholesterol and contains only 0,9% gluten, an astounding percentage when compared to the 14% present in more common flour varieties. It is ideal to prepare focaccia, which takes on a distinguishing amber crust and subtle almond fragrances. Gentil Rosso is another important Tuscan hemp flour variety that goes way back in time, although its use was abandoned from 1927 when, during the “Grain Battle”, the agronomist Nazareno Stampelli introduced more productive wheat varieties. This stone ground flour is ideal to prepare pizza dough and piadine flatbread. Suitable for breads and cakes, Frassineto wholemeal flour and Sieve have managed to preserve their unique characteristics and we love to think that mother nature is helping us in our perpetual endeavour towards perfection.