New York, NY (PRWEB) September 25, 2014
Grano del Miracolo, an ancient grain flour saved from extinction by the Italian organic milling company Molino Grassi, is now available for the first time in the US. Master Baker Ezio Rocchi, based in Genova, Italy, showcased the Molino Grassi line of flours at a NYC event on September 17th, and baked a selection of Molino Grassi flours into focaccia, sourdough boules and country loaves to a crowd of local media and trade attendees.
The focus on the evening was on the ancient grain, Grano del Miracolo or Miracle Wheat, which was rediscovered by a farmer in Parma, when he found some seeds in his grandfather’s attic that had been stored carefully to preserve the integrity of the grain. This grain, which can reach two meters in height, was one of the most popular varieties in the Italian regions of Sicily and Molise during the nineteenth century. It was considered easier to mill because of its larger spikes, but it was abandoned over the years in favor of more standard processed modern wheat.
“By introducing this ancient grain flour to the US market we are offering a premium, healthier product to the consumer,” said CEO and owner of for Molino Grassi, Silvio Grassi. “Grano del Miracolo flour has been carefully cultivated by Molino Grassi to produce a bread naturally lower in gluten and ultimately better for overall health as the flour used to make it is GMO free, un-bromated, unbleached and not enriched.”
Grano del Miracolo is grown without pesticides in the hills surrounding Parma and is exclusively milled by Molino Grassi, the European leader in organic agriculture to create this unique flour product. The name “miracolo” originates from the size of the ear—bigger than the standard-processed modern varieties—and the greater number of berries within. The milling process doesn’t follow standardized agriculture practices and its growth depends on the morphological composition of the soil, the weather conditions and the characteristics of the individual variety of the grain. Each year, the farmers can re-select and improve the wheat grain thanks to the natural adaptability of the plant. Grano del Miracolo flour is GMO free (“no suicide seeds”).
Nutritionally speaking, Grano del Miracolo flour is considered a ‘superfood’ and is ideal to craft unique bakery products as far as flavor and aroma are concerned. The grain is richer in phosphorous (+43%) and iron (+25%), and its gluten is more digestible compared to modern wheat gluten.
A third generation company, Molino Grassi’s line of organic flour is the leading brand throughout Europe and has become the benchmark for food safety guarantees. Pioneers in biodiverse agriculture, Molino Grassi’s rigidly followed methods help protect the environment and the land by using less invasive farming techniques and by preserving and rediscovering traditional grain varieties that have been lost over the years. The QB line, of which Grano del Miracolo is the most recent launch, includes similar ancient grain flours such as kamut and einkorn and are characterized by a balance between the ancient and innovative grains (all strictly GMO Free).
This October, Molino Grassi ‘00’ organic flour, for preparing breads, pizzas and baked goods, will be available at most BJ’s Wholesale Clubs across the country. The company plans to roll out more flour varieties to add to the existing semolina and durum wheat products next year.
About Molino Grassi: For 80 years Molino Grassi has used only the best raw materials to offer superior products, both in terms of quality and nutritional values. The company’s strengths lies in its strong relationships within the farming community, developing a supply chain approach that is more collaborative and less competitive. This method has led the company to become the European leader in organic flour products that are known for the testing of new varieties of grains. Molino Grassi has a true eco system of values which fully respect the land and traditions of Italy.