Bakery
Puglia
Ancient grains
Vegetarian
Innovative Italian
Il Mulino CalogiuriServe them at breakfast or with coffee at the end of a meal. Crumbled, they make a base for cheesecake, a layer in a semifreddo or a crunchy topping for panna cotta. With 2.73 g of sugars per 100 g, they sit well next to sweet creams and fruit compotes.
Specs 350 g, case of 10, shelf life 6 months, Puglia (Italy).Ingredients: Tritordeum flour, sugar, milk, eggs, olive oil, water, ammonium bicarbonate, salt.Nutrition per 100 g: 320 kcal, fat 2.2 g (saturated 0.5 g), carbohydrates 60 g (sugars 2.73 g), fibre 12 g, protein 14 g, salt 0.003 g.Allergens: gluten, milk, eggs
Allergens gluten, milk, eggs
Tritordeum is still a new name for most shoppers, which gives staff a story to tell: a recent cereal, milled and baked by a third-generation family mill in Salento. The 350 g bag suits breakfast shoppers and works as a small gift next to coffee or tea. Sold together with the pasterelle and quaresimali from the same mill, it builds a compact Salento biscuit range.
Specs 350 g, case of 10, shelf life 6 months, Puglia (Italy).Ingredients: Tritordeum flour, sugar, milk, eggs, olive oil, water, ammonium bicarbonate, salt.Nutrition per 100 g: 320 kcal, fat 2.2 g (saturated 0.5 g), carbohydrates 60 g (sugars 2.73 g), fibre 12 g, protein 14 g, salt 0.003 g.Allergens: gluten, milk, eggs
Allergens gluten, milk, eggs
Tritordeum is still a new name for most shoppers, which gives staff a story to tell: a recent cereal, milled and baked by a third-generation family mill in Salento. The 350 g bag suits breakfast shoppers and works as a small gift next to coffee or tea.
Case of 10 × 350.
Homemade-style biscuits made with Tritordeum flour.
Il Mulino Calogiuri, an artisan mill in Salento since 1960, bakes these biscotti with flour from Tritordeum, a cereal born from the natural cross of durum wheat and wild barley. The recipe is short: Tritordeum flour, sugar, milk, eggs, olive oil, water, ammonium bicarbonate and salt. The producer describes a crisp outside and a soft centre; per 100 g they carry 12 g of fibre and 14 g of protein.
Tritordeum was bred in Córdoba, Spain, at a public agricultural research institute, through a natural cross of durum wheat and Hordeum chilense, a wild barley from Chile and Argentina; the work began in the late 1970s and the grain reached the market in 2013. Its flour has a golden colour that comes from lutein, a carotenoid it carries at higher levels than common wheat.
Specs: 350 g, case of 10, shelf life 6 months, Puglia (Italy).Ingredients: Tritordeum flour, sugar, milk, eggs, olive oil, water, ammonium bicarbonate, salt.Nutrition per 100 g: 320 kcal, fat 2.2 g (saturated 0.5 g), carbohydrates 60 g (sugars 2.73 g), fibre 12 g, protein 14 g, salt 0.003 g.Allergens: gluten, milk, eggs.
Il Mulino Calogiuri was founded in 1960 by Giuseppe Calogiuri in Lizzanello, near Lecce, and is now run by the third generation. The family mills organic flours and makes pasta and friselle from traditional and healthy grains such as Senatore Cappelli and tritordeum.
Same category, tags or region.
