Flour

Flour is the base ingredient for fresh pasta, pizza and homemade desserts. Quality is assured by the fragrance and texture of the baked goods.

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Something about Flour

The use of flour has been documented since ancient times, starting with the industrious Egyptians who used the first clay ovens. The term "flour" comes from the Latin "far", now farro, a cereal similar to wheat and very common in pre-Roman and Roman times.

THE WORKING PHASES: A "flour" is a fine ground product. The grinding process begins with the cleaning of the grain. There are three cleaning phases followed by the wetting or conditioning phase.
PRE-CLEANING: The first phase is called pre-cleaning and it is performed as soon as the product arrives at the mill, before storing it. It improves its preservation until the next process.
CLEANING: Cleaning is performed before grinding. At this stage cleaning must be done carefully and more machines are needed. Each machine is used to remove specific impurities. The most important is the grain brusher, which is used to clean the grains deeply by brushing their exterior and removing dust, dirt, or any other possible impurities.
WASHING AND RESTING: Washing the grain and letting it rest (also called "conditioning") allows the external part of bran to soften. Therefore, during grinding, it will not shatter and will remain softer and larger in size, facilitating the separation when sieving.
THE GRINDING: After washing and resting, a second cleaning is almost always performed, to further improve the clensing of the product, after which the wheat is ground. "00" indicates the degree of grinding of the flour: 00 is more refined, while 0 has a coarser grain.

Ingredients

Wheat Flour type 00, niacin, iron, thiamine mononitrate, ribo flavin, folic acid.

Preparation

Store in a cool, dry place out of direct sunlight.

Nutrition Facts	Per 1/4 cup (30 g)	%Daily Value*
Calories	101
Fat	0 g	0%
Saturated	0 g	0%
Trans	0 g
Carbohydrate	22 g
Fibre	1 g	3%
Sugars	0 g	0%
Protein	3 g
Cholesterol	0 mg
Sodium	0 mg	0%
Potassium	13 mg	0%
Calcium	2 mg	0%
Iron	1 mg	7%
Thiamine	0,2 mg	16%
Riboflavin	0,1 mg	9%
Niacin	1,6 mg	10%
Folate	0,05 mg	11%

*5% or less is a little, 15% or more is a lot.

Recipes

Gourmet

Fitness

Low Calories

Vegetarian

Fresh pasta with squid ink

Ingredients (Serves 4):

200 g. Fiorfiore Flour
1 cuttlefish ink bladder
2 eggs

Preparing:

In a bowl, sift the Fiorfiore Flour. In a dish break the eggs and whisk them with a fork.
Pierce the bladder of the cuttlefish and pour the ink onto the eggs. Mix them well. Pour the eggs into the flour and work until the flour has absorbed them all.
Continue kneading until the mixture is smooth and homogeneous. Wrap the dough in plastic wrap and let it rest for about 30 minutes. Finally, knead the dough to make the preferred pasta format.

Preparation time: 45 minutes minutes

Fresh pasta with squid ink

Ingredients (Serves 4):

200 g. Fiorfiore Flour
1 cuttlefish ink bladder
2 eggs

Preparing:

In a bowl, sift the Fiorfiore Flour. In a dish break the eggs and whisk them with a fork.
Pierce the bladder of the cuttlefish and pour the ink onto the eggs. Mix them well. Pour the eggs into the flour and work until the flour has absorbed them all.
Continue kneading until the mixture is smooth and homogeneous. Wrap the dough in plastic wrap and let it rest for about 30 minutes. Finally, knead the dough to make the preferred pasta format.

Preparation time: 45 minutes minutes

Short pastry with yoghurt, no butter

Ingredients (Serves 4):

300 g. Fiorfiore flour
125 g. sugar
125 g. non-fat Greek yoghurt
1 egg
1 pinch of cinnamon
1 tsp baking soda
1 pinch of salt
1 tsp grated lemon zest

Preparing:

Grate the lemon peel in a bowl and mix with the Fiorfiore flour, cinnamon, a pinch of salt, sugar and baking soda. Add the yoghurt and egg, mix all the ingredients well and form a ball. Wrap the dough with a cloth and let it rest in the fridge for 30 minutes.
Use the shortcrust pastry for the preparation of tarts or biscuits.

Preparation time: 40 minutes

Light Crépes

Ingredients (Serves 4):

50 g. egg white or 1 medium whole egg
100 g. Fiorfiore wheat flour
200 g. skimmed or vegetable milk
a drizzle of oil to grease the pan

Preparing:

Mix the flour with the egg thoroughly in a bowl. Add the milk and mix with a whisk making sure to eliminate any lumps. Let the mixture rest in the fridge for 20 minutes.
Heat a non-stick pan, grease it with a few drops of oil and pour a quantity of dough just to cover the bottom of the pan, swirl the pan so that the dough is evenly distributed.
Cook the crepes on one side and on the other by turning them only when they are ready to be detached from the pan. Delicious with sweet or savory fillings.

Preparation time: 45 minutes

Zucchini Muffin

Ingredients (Serves 4):

250 g. zucchini
250 g. Fiorfiore flour
2 eggs
100 g. of cheese
2 tbs (40 g.) grated Parmesan
1/2 tsp (4 g.) dry yeast for pizza
50 ml. seed oil
200 ml. milk
1 tsp of salt

Preparing:

Cut the cheese into cubes. Clean and cut the zucchini into strips. Mix milk, oil and eggs in a bowl. In a second bowl mix the Fiorfiore sifted flour, the yeast, parmesan and salt. Add the two terrines, mix and add the zucchini and the cheese cubes.
Fill the muffin mold 3/4 of their height. Rest for half an hour. Then bake in a hot oven at 180° C for 30/35 minutes. If the mixture appears too dry, add some more milk, if too liquid add more flour.

Preparation time: 60 minutes

Puglia:
the heel of
the boot

The region of Italy where the most wheat is produced is Puglia. A land embraced by two seas with crystal clear waters, the Ionian Sea and the Adriatic for a total of 800 km of coastline. This region is a concentrate of hospitality, art, history and nature.

From the ancient Greeks to the Romans, through medieval kingdoms, the land is rich in archaeological excavations and castles.

It is thanks to many Apulian products that Italy can boast to be a source of excellent food. From extra virgin olive oil to fine wines. Sun-dried tomatoes are a major staple of Central and Southern Italy, but it is in Puglia where the major producers are.

Martina Franca, in the province of Taranto, Puglia.