What's grano arso? It's a legendary grain produced by Italian peasants within burnt fields of Puglia. The denuted grain lacks strength in developing dough, but it packs a punch of flavor. To work with it, use a ratio of 1.3 using traditional flour. Using it recently,...
Just the other day I recieved a 5 kilo bag of Skura, from Atalanta corp., through the auspices of my friend Domenico Bianco. Antonino Esposito who developed it for Molino Pivetti uses it to make pizza nera, with the smokey toasted grano arso. Skura is a a mixture of...
Since I had a grain mill attachment for my Kitchen Aid, I decided to mill my own flour. I had milled some grains before, primarily rye, when I wasn't able to get access to certain types of grinds that aren't readily available in stores. On a recent visit to a farmer's...
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