flours & seeds

All the flours and semolina of Podere San Bartolomeo are handmade products made with a careful selection of ancient grains cultivated and preserved by our farm.

Why did we choose ancient grains? Because they are natural varieties of the past. Unlike modern grains, genetically modified in the laboratory to have a higher production yield, they have a lower gluten content and are therefore lighter and easier to digest. And they are better, because they have the nuances of smells and flavors typical of their natural biodiversity.

Our semi-wholemeal flours are not obtained from the mixture of bran and white flour, but from the entirety of stone-ground wheat. Why did we choose stone grinding? Because it is the most natural method, which keeps the characteristics of the wheat grain intact. The slow processing process keeps the temperature low during milling and ensures that the flour does not run the risk of "cooking", preserving its organoleptic qualities.

The flour obtained contains all the parts of the cereal: the germ and the essential oils of the wheat grain mix with the starchy part giving the flour an ivory-white color with dark beige dots. Thus we guarantee our customers more complex aromas, greater taste and the conservation of many beneficial properties present in wheat.

Unlike what happens in refined flours, obtained with modern machinery that peel the grain to the heart, our flours contain proteins, vitamins (B1, B2, PP, B6) magnesium, calcium, phosphorus, potassium, selenium and other mineral salts important for our body. Rich in fiber, they regulate the intestine and give a sense of satiety more quickly: they are therefore recommended in case of slimming diets or for diabetics (given the low glycemic index).

Stone ground, in a 1 kg pack.

The ancient wheat Senatore Cappelli is a variety of durum wheat selected in 1915 by an Italian agronomist on the Tavoliere delle Puglie, on the land of the farm of the Senator of the Kingdom Raffaele Cappelli (from which it took its name). It has great nutritional qualities, a lower content of gluten and sugar and a high protein content compared to other modern varieties. The flour obtained from this wheat is rustic and very rich in amino acids, lipids, vitamins (E and group B), minerals (magnesium, potassium, calcium and zinc). It has an aromatic and persistent taste, like that of wood-baked bread.

It is particularly suitable for preparing a very digestible and al dente al dente homemade pasta. It can also be used to knead pizzas and focaccias, but only if you have time to let it rise slowly.

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FARINA DI SENATORE CAPPELLI

Stone ground, in a 1 kg pack.

The ancient wheat Senatore Cappelli is a variety of durum wheat selected in 1915 by an Italian agronomist on the Tavoliere delle Puglie, on the land of the farm of the Senator of the Kingdom Raffaele Cappelli (from which it took its name).

The semolina obtained from this wheat is very rich in nutrition: it has a high percentage of protein, an excellent fiber content, a high amount of zinc, a very low percentage of sodium and fat.

Senator Cappelli semolina is suitable for the production of dry or fresh pasta , with a full-bodied, aromatic and persistent taste, very digestible and always cooked al dente.

SEMOLATO DI SENATORE CAPPELLI

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FARINA DI GRANO DURO TIMILIA

Stone ground, in a 1 kg pack.

Timilia is an ancient native variety of durum wheat (scientific name, Triticum durum), of Sicilian origin.

The flour obtained by its milling is rich in vitamin B and mineral salts such as sodium, potassium, iron, calcium phosphorus and zinc. It is suitable for those who want to keep fit, thanks to its polyunsaturated fats, which protect the health of the cardiovascular system, high protein value and low glycemic index (its carbohydrates are slowly absorbed by the body and do not cause too much increase rapid blood glucose).

Its delicate flavor, similar to spelled, makes it ideal for the production of excellent biscuits rich in fiber and naturally leavened bread, dark, soft and with a characteristic aroma.

SEMOLATO DI GRANO DURO TIMILIA

Stone ground, in a 1 kg pack.

Timilia is an ancient autochthonous variety of durum wheat (scientific name, Triticum durum).

The semolina obtained by its milling is rich in vitamin B and mineral salts such as sodium, potassium, iron, calcium phosphorus and zinc. It is suitable for those who want to keep fit, thanks to its polyunsaturated fats, which protect the health of the cardiovascular system, high protein value and low glycemic index (its carbohydrates are slowly absorbed by the body and do not cause too much increase rapid blood glucose).

Timilia semolina is particularly suitable for the production of artisanal pasta with a delicate flavor, similar to spelled.

FARINA DI GRANO TENERO VERNA

Stone ground, in a 1 kg pack.

Ancient Verna wheat (from the mountain of the same name where the friars of Casentino cultivated it) is a variety of Tuscan soft wheat, obtained in 1953 by the crossing of two other varieties (the Tuscan wheat Est Mottin 72 and the Swiss Mont Calme 245), protected and maintained in purity thanks to the activity of the Tuscan Sementi Authority.

The semi-long grain and color that tends to red has a very low gluten content (0.9%) compared to the average value of traditional flours (14%), making it particularly light and digestible.

The flour, very rustic, is ideal for the production of naturally leavened and long-life bread and for the preparation of biscuits and leavened bakery products.

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PODERE SAN BARTOLOMEO SAS

P.IVA 01965360504

VIA SAN BARTOLOMEO 19, 56040 SANTA LUCE, PISA - ITALY

TEL: +39 380 7361085  - info@poderesanbartolomeo.com

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