Hulled Buckwheat

Hulled buckwheat, only from Italian lands: grains ready in 15-20 minutes, without soaking

Small, hazelnut-colored pyramids with a toasted, earthy flavor: the "wheat" that isn't a wheat, from Valtellina to Japan, grown in Italy

Cerqueto Hulled Buckwheat

Il buckwheat It is not a cereal, even if it is cooked as such: it is the seed of a plant of the rhubarb family, small, pyramid-shaped, light hazelnut color, with a flavor toasted, earthy and slightly bitter that doesn't resemble any other grain. Cerqueto offers it peeled, that is, freed from the dark, hard shell, ready for the pot: cultivated only from Italian lands and worked in the company's plants in Acquapendente, in Alta Tuscia.

In the kitchen it is quick and versatile: without soaking, cooks in 15 20-minute in water or broth and remains grainy, with a soft consistency and a light crunch, perfect as a side dish instead of rice, in salads, soups and breakfast porridges. 7,13 g of protein and just 0,66 g of fat per 100 g, it is a seed that nourishes without weighing you down. Prodotto in Italia, from a single ingredient.
 
 
 

The roots of this buckwheat are deep in tradition

The name tells the story of a journey. Buckwheat originates on the highlands of southwestern China, where it has been cultivated for over five thousand years, and arrived in Europe in the late Middle Ages along the routes of the Mongols and Turks: for this reason the Italians called it "saracen“, the French Black wheat o buckwheat, Germans Heidenkorn, “grain of the pagans.” It was the food that arrived from the East, dark and foreign, and which adapted to the poor, cold mountain lands where wheat failed: within three months of sowing, it was ready for harvest.

In Italy he found a home in Valtellina, where since the seventeenth century it has become the flour of pizzoccheri, The sloppy and polenta taragna, and in the Carnic Alps; in Russia and Poland it is the kasha, the roasted beans that accompany every meal; in Japan it is the room, the dark tagliolini eaten cold in summer and in broth in winter. A seed that has traveled the world and that today, with the rediscovery of alternative grains, is returning to Italian fields: Cerqueto selects it from Italian lands, so that even a grain from far away has a nearby origin.
 
 
 

Choosing Hulled Buckwheat means taking care of yourself

Buckwheat is one of the most studied seeds in modern nutrition: its protein (7,13 g per 100 g) are of high quality, rich in Lysine, the amino acid that is missing from real grains, and its 79,95 g of carbohydrates They are almost entirely slow-release starch, with virtually no sugar (0,12 g) and a lower glycemic index than rice and wheat. They contain routine, a flavonoid known to support capillaries and circulation, along with magnesium, manganese, phosphorus, copper and B vitamins.

Buckwheat is naturally gluten-free; however, the label on this package warns of the possible presence of traces of cereals containing gluten, making it unsuitable for celiac disease sufferers. For everyone else, it's a satiating alternative to traditional grains, with minimal fat (0,66 g) and negligible salt (0,005 g): an ancient grain for a modern diet.
 
 
 

How to Best Use: Hulled Buckwheat

• KASHA WITH PORCINI MUSHROOMS: Dry toast the beans in a pan until fragrant, then cook them in broth for fifteen minutes with the lid on. Separately, let them wilt a little Round Cannara onion sliced, joined Fresh Porcini Mushrooms (or alternatively a jar of Organic Porcini Mushroom Bruschetta) and the buckwheat, and stir in threads of Organic Buffalo BraidEastern kasha with organic buffalo mozzarella.
• BUCKWHEAT PORRIDGE WITH TREJA VALLEY HONEY: cook the grains in milk or vegetable drink (such as Organic Brown Rice Drink) until they are soft and creamy, pour them into the bowl and complete with Fresh Organic Raspberries (if it's not the season try the Organic Dried Blueberries), a spoonful of Pressed raw wildflower honey from the Treja Valley e Organic Crunchy Sesame Jujube crumbled: the breakfast that lasts until lunch.
• BUCKWHEAT PANCAKES WITH BABAGANOUSH: mix the cooked and cooled grains with Organic Quinoa Flour, an egg, herbs and salt, form pancakes and cook them in a pan with a little oil until golden. Serve with Fermented Spicy Babaganoush : a vegetable appetizer, crunchy on the outside and soft on the inside.

The Producer: Cerqueto

Legumes and grains are Cerqueto's forte, and buckwheat, which isn't a grain, has joined the Acquapendente company's catalog to satisfy those seeking alternatives to traditional grains without sacrificing Italian origins and traceability. Selected and packaged in the company's facilities, with the honesty of a label that also discloses any trace elements it may contain.
 
 
 

Ingredients

Hulled buckwheat.

May contain GLUTEN (SPELLED, BARLEY, WHEAT), SOY e LUPINS.

Made in Italy. Only from Italian soil.
 
 
 

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

• Energy: 1515 kJ / 357 kcal
• Fat: 0,66 g, of which saturated fatty acids 0,18 g
• Carbohydrates: 79,95 g, of which sugars 0,12 g
• Protein: 7,13 gr
• Sale: 0,005 gr

Preparation and Storage

Soaking: not necessary; rinse the beans under cold water. Cooking time: Cook buckwheat buckwheat for 15-20 minutes in water or broth (about two parts liquid to one part kernels) over low heat, covered, until the liquid is absorbed. For looser, more fragrant kernels, dry-toast them in a pan before cooking. Store in a cool, dry place, away from light; after opening, keep in a closed container. Cooked buckwheat will keep in the refrigerator for 3-4 days.
 
 
 

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp