Il Felciaione Organic Farm
Valentina Bezzi’s organic farm, il Felciailone, produces heirloom and modern grains, a variety of cereal crops, and legumes. Il Felciailone’s grains are produced and ground on the property. The stone mill produces flours rich in wheat germ and fiber. Over the years, careful cultivation has given the company a reputation for high quality.
The farm produces more than 50 products, including flours from modern durum wheat, Khorasan, farro, buckwheat, and legumes as well as pasta made from Senatore Cappelli, Timilia, Verna, Khorasan, and farro wheats. All pastas are produced using bronze dyes. Senatore Cappelli durum wheat flour This wheat variety, which dates to the early 1900s, is excellent for making fresh pasta, cookies, pies, and bread. Avanzi, Type 0 This resistant wheat variety, a favorite throughout Tuscany, is best used for pizza, focaccia (called schiaccia locally), cakes, and sponge cakes.
Senatore Cappelli durum wheat flour, This wheat variety, which dates to the early 1900s, is excellent for making fresh pasta, cookies, pies, and bread.
Avanzi, Type 0, This resistant wheat variety, a favorite throughout Tuscany, is best used for pizza, focaccia (called schiaccia locally), cakes, and sponge cakes.
Verna, Type 1,The Verna variety has been grown throughout Tuscany since 1953. It is best used for focaccia (locally called schiaccia), bread, and coffee cakes . Selection of ancient grain bread flours Bread baked with these selected flours will fill the kitchen with a tempting aroma. The flours work well with fresh yeast and sourdough starters and can be easily used in bread machines.
Whole grain oat flour,Oat flour can be used to make cookies or short crusts by combining it with wheat flour in a ratio of 15% to 85%. Adding oat flour to warm milk, yogurt, porridge, pea or bean soups can also add fiber and minerals to a daily diet.
Pasta il Felciaione Senatore Cappelli, This aromatic pasta redolent of Tuscan earth is produced from durum wheat. It is highly digestible and low both on the glycemic index and in gluten content