Whole Wheat Flour

Stone Ground Whole Wheat Flour

A snapshot of the Rieti area, for bread that tastes of tradition.

Wholemeal Soft Wheat Flour Tularù

This isn't just any whole wheat flour, but a true snapshot of the Rieti region. It's an extraordinary product, created thanks to the hard work of the "Cooperativa Grani Antichi del Reatino," a project born from the collaboration of farmers, artisans, and retailers from Rieti and the surrounding province. Its essence is a unique blend of mountain and lowland wheat, stone-ground to preserve every part of the grain.

It contains the history and biodiversity of this land: the grains that the famous geneticist Strampelli began with, like "Rieti," those he created himself, like "Terminillo," and those typical of the local farming tradition, like Verna, Frassineto, and Biancola. It's a flour with the scent of the fields, rustic, flavorful, and incredibly vibrant.

Produced by Tularù In Cittaducale, this flour is the perfect choice for those seeking a healthy, naturally farmed product with a low gluten content, making it lighter and more digestible.

The roots of this Ancient Grain Flour are deep in tradition

This flour is an act of agronomic and cultural revitalization. The ancient grains it contains are varieties that have adapted to the Rieti soil for centuries, developing unique characteristics. "Rieti" and "Terminillo" are linked to the revolutionary Nazareno Strampelli, who sparked the "green revolution" in these very lands.

Choosing this blend means rediscovering lost flavors and aromas, those of peasant bread—dark, fragrant, and nutritious. The slow, low-temperature stone milling preserves the wheat germ and fiber, giving the final product an incomparably richer and more complex flavor than commercial flours.

Choosing Wholemeal Flour from Ancient Grains means taking care of yourself

This flour is a treasure trove for your well-being. Being whole grain and stone-ground, it retains all the fiber, vitamins (especially B and E), and minerals (such as magnesium and phosphorus) naturally present in the grain. Fiber is essential for intestinal health and the slow release of sugars, ensuring sustained energy and a greater sense of satiety.

The most important characteristic is the quality of its gluten. Ancient grains have a less tenacious gluten and a less complex protein structure than modern grains. This often translates into greater digestibility and lightness, making it a healthier choice for our bodies and perfect for those seeking less refined and more natural products.

How to Best Use: Whole Wheat Flour

• HOMEMADE RUSTIC BREAD

It's his calling. Use it, perhaps in combination with the Organic Mother Yeast, for a dark and fragrant bread. A toasted slice becomes the perfect base for a bruschetta with Organic Dried Tomato Cream 180g or to accompany a platter of mature cheeses, such as Buffalo Caciocavallo.

• PAPPARDELLE OR WHOLEMEAL PICI

Its rustic texture is ideal for fresh pasta. Make rough pappardelle that can hold a rich sauce. The perfect pairing is with a Biodynamic Scottona Red Ragù and a generous sprinkling of Parmigiano Reggiano 24 months.

• RUSTIC TARTS AND BISCUITS

Use it for desserts with an authentic flavour. It is perfect for a wholemeal shortcrust pastry to be filled with Hazelnut or a fruit compote. For rustic breakfast biscuits, try it paired with Organic Chestnut Honey for its intense notes.

The Producer: Tularù

The farm Tularù, located in Cittaducale (RI), is a sustainable agriculture project that believes in restoring biodiversity and the value of short supply chains. Working in synergy with the Cooperativa Grani Antichi del Reatino, they bring healthy, authentic products to the table that tell the story of their territory.

Ingredients

Blend of ancient stone-ground grains from the Rieti area (including Rieti, Terminillo, Verna, Frassineto, Biancola).

Nutritional Values ​​(average values ​​per 100g of product)

• Energy Value: 340 Kcal / 1430 kJ
• Fat: 2,5 g (of which saturated: 0,4 g)
• Carbohydrates: 62 g (of which sugars: 2 g)
• Fiber: 10 g
• Protein: 13 g
• Salt: 0,01 g

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