Type 2 Soft Wheat Flour

Stone-ground from ancient grains from the Rieti area

A true “photograph of the Rieti area” in a semi-wholemeal flour.

Type 2 Soft Wheat Flour Tularù

This is not a simple flour, but an authentic expression of the Rieti area, produced with passion by the farm TularùIt is the extraordinary result of the work of the "Cooperativa Grani Antichi del Reatino", a short supply chain project that unites farmers, artisans, and shopkeepers in the province of Rieti.

Its uniqueness lies in the blend of ancient grains, both mountain and lowland, stone-ground. This slow, low-temperature processing method preserves the fiber, wheat germ, and organoleptic properties, resulting in a semi-wholemeal "Type 2" flour, rich in flavor and aroma. It's a vibrant, rustic, and incredibly versatile flour, bringing the authentic taste of rural tradition to the table.

The roots of this flour are deep in the history of Italian wheat

This blend is a tribute to biodiversity and the history of Italian agriculture. It contains the grains that have shaped the history of the region: those from which the renowned geneticist Nazareno Strampelli began, such as "Rieti," those he himself created to revolutionize grain cultivation, such as "Terminillo," and traditional local peasant varieties, such as Verna, Frassineto, and Biancola.

These ancient grains, grown using natural methods, are better suited to sustainable agriculture and represent a wealth of flavors and aromas that modern flours have forgotten. Choosing this flour means supporting an ethical farming model and rediscovering the taste of real wheat.

Choosing Type 2 Flour from Ancient Grains means taking care of yourself

This flour is an excellent choice for our well-being. Being a stone-ground "type 2" flour, it's a semi-whole grain flour that retains much of the grain's fiber, vitamins, and minerals. This makes it more nutritious and filling than refined 00 or 0 flour.

Its greatest advantage lies in the quality of its gluten. The ancient grains it contains are known for having a "low-tenacity" gluten. This characteristic often makes it lighter and more digestible, ideal for those seeking less processed products that are more in tune with our traditional diet, without weighing down digestion.

How to Best Use: Type 2 Soft Wheat Flour

• RUSTIC NATURALLY LEAVENED BREAD

It's perfect for homemade bread. Use it pure or blended for amber-colored bread with an intense aroma. Try it with Organic Mother Yeast and enjoy a slice with a drizzle ofExtra virgin olive oil and a pinch of salt.

• HIGHLY DIGESTIBLE PIZZA AND FOCACCIA

Its structure makes it ideal for pan pizzas or rustic focaccias. Roll out the dough and top it with a base of Organic Tomato Puree has always been Mozzarella di Bufala high quality.

• FRESH RUSTIC PASTA AND TARTS

Create rough pappardelle or pici, which hold the sauce beautifully. Season them with a Biodynamic Scottona Red Ragù. It is also excellent for a rustic shortcrust pastry, to be filled with the Hazelnut.

The Producer: Tularù

The farm Tularù, based in Cittaducale (Rieti), is a project born from a love of the land and the restoration of biodiversity. Collaborating with the Cooperativa Grani Antichi del Reatino, they promote natural and sustainable agriculture, creating unique products that truly capture the local landscape.

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: 345 Kcal / 1450 kJ
      • Fat: 2,0 g (of which saturated: 0,3 g)
      • Carbohydrates: 65 g (of which sugars: 2,2 g)
      • Fiber: 8 g
      • Protein: 12,5 g
      • Salt: 0,01 g

     

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