Truffles can be found throughout Romagna, in particular in the area of Dovadola, where the precious white truffle is found (in autumn).
Throughout the year, the various local producers organise exhibitions, markets of typical products, tasting sessions and guided tours to celebrate this Italian speciality.
“Being interested in what you eat, starting with the ingredients you put on the table, is important for your health, the land’s health and the animals’ health. It’s important for everyone’s health.
Fabio Cappelletti (the manager of this fine bakery) explains that quality flours are simply what all flours should be, as quality means love for nature, respect for the environment and for the whole ecosystem.
The Cappelletti and Bongiovanni Bakery produces exclusively high-quality flours for high-quality breads.
The bakery’s breads are made with sourdough, avoiding the use of flour mixes or, even worse, bread improvers. No strengthening flours are used, such as Manitoba flour, a modern cereal from North America, rich in gluten, which gives strength to the rising process. This flour may be difficult to digest, especially for those with gluten or wheat intolerance.
All types of flour in this bakery have the following 5 characteristics.
1. they come from ancient cereals – seeds that have not been modified by man to increase their productivity
2.organic flours – the organic farming system works perfectly with ancient grains, less well with modern grains (this suggests that seeds of modern grains have been modified to grow using chemical fertilisers).
3.They are locally-grown flours – by using locally-grown flours, farmers are encouraged to produce ancient grains organically, which means less pollution of the ground, better natural straw for animals, and healthier flours produced. 4. these flour types are stone-milled flours – these flours have passed through the milling process. The grain is ground into flour by ‘rubbing’ it between stones at low speed, to avoid overheating it and preserve its properties.
4.These flours are not too refined – which means the more refined the flour, the less nourishing the grain is. These types of flour are more difficult to leaven: they have less “thrust”, less strength, and so it is more difficult to obtain a well leavened bread. It requires more attention and work, but the result is always worth it.
8 REASONS TO CHOOSE ANCIENT GRAINS
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