Fruit, vegetables and pulses

Solina wheat of the Abruzzo Apennines

Solina wheat, the old Abruzzo grain that winters under Gran Sasso snow

Deeds from the Lanciano fair already mention it in the early 1500s, and solina has remained the soft wheat of Abruzzo's mountains, sown only in autumn between 600 and over 1,400 metres. Low yields, stony fields and organic growing by a cooperative backed by a Slow Food Presidium keep it going. It is also a traditional agri-food product (PAT) of Abruzzo.

• A weak, low-tenacity flour that rewards working by hand rather than by machine
• The higher it grows the better it gets, shrugging off frost and lasting snow cover
• Gives homemade bread and pasta flavours that had almost slipped from memory

How to enjoy it. Use the flour for country bread, for hand-rolled pasta sheets cut into squares for timballi, or for Teramo-style scrippelle served in broth.

Production areas

Abruzzo

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