Fruit, vegetables and pulses

Mischiglio

Mischiglio: a flour of grain and pulses from the Serrapotamo valley

Wheat, barley, oats, chickpeas and broad beans milled together: this is how farming families in Calvera, Chiaromonte, Teana and Fardella stretched the wheat that went largely to pay taxes in kind. Mischiglio flour is now a traditional agri-food product (PAT) of Basilicata and a Slow Food Presidium.

• Each village has its own mix: Teana and Fardella use equal parts Carosella wheat and broad beans
• Chiaromonte and Calvera work in thirds: Senatore Cappelli, Carosella, then pulses with barley
• Local grains and pulses, Latronico chickpeas among them, ground together in area mills

How to enjoy it. Its classic use is rascatielli, a pasta pressed out by fingertip on a board and served in a tomato, garlic and basil sauce so loose it is eaten with a spoon.

Production areas

Basilicata

Season

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