Bolero Type 1 Soft Wheat Flour 

The modern stone-ground variety: pesticide-free and additive-free, versatile and with the right strength for every dough.

The flour that never backs down: from bread to pizza, from shortcrust pastry to leavened products, Bolero dances with everything.

Bolero Type 1 Soft Wheat Flour by Verdetti Catia

Verdetti Catia's Bolero Type 1 Soft Wheat Flour is the honesty of modernity, done right: a modern variety of soft wheat, chosen for its versatility and high gluten content, grown without pesticides or additives, produced naturally, and stone-ground like traditional flours. Type 1 preserves a valuable portion of the bran and germ, resulting in a flour rich in fiber and fragrant, with the strength needed to withstand long leavening times and demanding doughs. It's the quintessential homemade flour: suitable for all preparations, from bread to pizza, from fresh pasta to leavened desserts—the kind that, when it's available, is always available in the pantry.
 
 
 

The roots of this Bolero flour are deep in tradition

The history of wheat didn't stop with ancient varieties: throughout the 20th century, agronomists and breeders continued the pioneers' work, selecting soft wheats capable of giving bakers what they demanded—strength, reliability, and consistency, dough after dough. Bolero belongs to this generation of modern varieties: wheats designed for true breadmaking, capable of withstanding the long fermentations of sourdough starter and the refrigerated maturation of contemporary pizza. Stone-grinding it, as Catia does, means uniting two worlds: today's genetics and yesterday's milling—modernity that doesn't deny tradition, but complements it.
 
 
 

Choosing Bolero Flour means taking care of yourself

Type 1 is the smart choice for those seeking more complete flours without sacrificing workability: the partially preserved bran provides valuable fiber for satiety and intestinal regularity, along with B vitamins and minerals from the whole grain, while stone milling preserves the germ with its nourishing oils. The high gluten content gives structure and elasticity to doughs, supporting long leavening times that make baked goods more fragrant and mature. Contains gluten: not suitable for celiacs.
 
 
 

How to Best Use: Bolero Type 1 Soft Wheat Flour

• SLOW-RISE DAILY BREAD — Its strength supports long fermentations: a rustic loaf to be cut into thick slices to accompany the winter Ame soup with organic spelt, wheat, barley and lentilsBread and soup, the pair that never disappoints.
• SUNDAY'S MARITOZZI — High gluten was created for large leavened products: soft maritozzi to be filled with whipped cream, to be enjoyed as if at the bar with a Amazonian Coffee Peù.
• HAND-ROLLED BREADSTICKS — The crunchy appetizer: long, irregular breadsticks, hand-rolled and cooked until golden brown, to be served with homemade hummus. Red Chickpeas with cumin: simple to make, impossible to stop.

The Producer: Catia Verdetti

From the Pistoia Mountains, Verdetti Catia pairs the cheeses from the Slow Food Presidium of Pecorino della Montagna Pistoiese with her stone-ground flours: ancient and modern varieties chosen with the same criteria: naturalness, flavor, and respect for the grain.
 
 
 

Ingredients

Type 1 soft wheat flour, Bolero variety, stone-ground. Contains GLUTEN.
 
 
 

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

• Energy: 1440 kJ / 340 kcal
• Fat: 1,5 g, of which saturated fatty acids: 0,3 g
• Carbohydrates: 68 g, of which sugars: 2 g
• Fiber: 4 g
• Protein: 12,5 g
• Salt: 0,01 g

Indicative average values ​​for the Type 1 soft wheat flour category.
 
 
 

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