Solina Organic Soft Wheat Flour

Stone-ground Solina soft wheat flour, an ancient Abruzzo variety from the 13th century, excellent for leavened products

The soul of Abruzzo's high-altitude grains in a mountain flour, fragrant and rich in character.

Organic Soft Wheat Flour Solina Agricultural art

Arteagricola's Solina Organic Soft Wheat Flour is made with one of the oldest and most prestigious varieties of Italian grains: Solina, a mountain soft wheat grown in Abruzzo since the 13th century, as attested by historical notarial deeds. The full-body stone milling process fully preserves the germ and bran, resulting in a flour slightly darker in color than common soft wheat and with an intense, persistent aroma. Its unique aromatic character, high protein content (18,63g per 100g), and high technical strength make it perfect for bread, pizza, focaccia, and, when mixed with more resistant flours, even for leavened cakes like panettone and colomba. This flour offers enveloping and authentic flavors, a heritage of Italian mountain agriculture.
 
 
 

The roots of this Solina flour are deep in tradition

Solina is a soft wheat native to the high altitudes of the Abruzzo Apennines, grown up to 1500 meters above sea level in the Gran Sasso, Majella, and Monti della Laga National Parks. Its cultivation has been documented since the 13th century, when it was the staple of the Abruzzo mountain population, who made it into black bread, scima pizza, grilled crescita, and sagne. For centuries, Solina was jealously guarded by small-scale farmers in the hinterland, resisting the pressure of modern grains thanks to its extraordinary ability to adapt to cold, poor soil, and altitude. Today, it is recognized as a Slow Food Presidium and a symbol of Italian biodiversity, revived by Arteagricola in its organic supply chain to restore its nutritional richness and authentic flavor to contemporary tables.
 
 
 

Choosing Solina flour means taking care of yourself

Solina wheat offers an exceptional nutritional profile: its high protein content (18,63%, well above the average for soft wheat flours) and good fiber content (3,96%) ensure a long-lasting energy supply and excellent nutritional value. Whole-grain milling preserves B vitamins, vitamin E, minerals (potassium, magnesium, iron, zinc), and natural antioxidants concentrated in the germ and bran. Saturated fats are less than 20% (just 18%), favoring beneficial polyunsaturated fatty acids. Solina's gluten, typical of ancient grains, is more delicate and tolerable than that of modern grains, ensuring highly digestible baked goods made with this extraordinary mountain flour.
 
 
 

How to Best Use: Organic Solina Soft Wheat Flour

• FOR ABRUZZO BREAD AND TRADITIONAL CRESCIUTE
  Solina is the wheat used for mountain bread: knead it with Organic Mother Yeast, warm water and a pinch of Coarse Gray Breton Salt to prepare a rustic bread with an intense aroma. For an Abruzzese pizza, mix it with a drop of Organic Extra Virgin Olive Oil and cook it over high heat on a griddle. To rediscover pastoral cuisine, stuff the warm bread with Organic Sheep Arrosticini and a hint of Organic Dried Oregano: the true flavour of transhumant Abruzzo.
• FOR HIGHLY HYDRATED PIZZAS AND FOCACCIA
  Thanks to its high protein content, Solina tolerates long leavening times and high hydration levels magnificently: knead it to make a highly digestible pan pizza, seasoning it with Organic Tomato Puree, Smoked buffalo mozzarella and basil. For a high-impact Alpine focaccia, mix it together with Stracchino from Etruscan Lazio in small pieces, a few slices of Organic black pork corallina salami  and a sprinkling of Organic Dried Rosemary: a unique dish that smells of the Apennines.
• FOR LARGE SWEET YEASTED DOUGH, BISCUITS AND FRESH PASTA
  Mixed with flours of greater technical strength, Solina gives great sweet leavened products an intense and unforgettable flavour: try it in homemade panettone, colomba and pandoro, combined with Viterbo Acacia Honey, Free Range Fresh Eggs e Organic butter. It is also excellent for rustic biscuits with Organic toasted shelled hazelnuts, tarts with Extra Cherry Jam and fresh hand-rolled pasta with an extraordinary elasticity and aroma.

The Producer: Arteagricola

Agricultural art It directly cultivates ancient Italian grains, including the prized Solina from Abruzzo, using certified organic methods. Full-body stone milling and a closed, integral supply chain are the cornerstones of an artisanal production that enhances the grain biodiversity of the Apennines and Puglia.
 
 
 

Ingredients

Solina organic soft wheat, stone-ground. Contains gluten. *Organically grown.
 
 
 

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

• Energy: 1429 kj / 337 kcal
• Fat: 1,19 g of which saturated 0,28 g, monounsaturated 0,17 g, polyunsaturated 0,74 g
• Carbohydrates: 60,96 g of which sugars 1,68 g
• Fiber: 3,96 g
• Protein: 18,63 g
• Salt: 0,001 g

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