(PRWEB) April 20, 2015
Good Tastes of Tuscany (Accademia Pandolfini) launches an earth-friendly initiative using for their culinary lessons only organic stone-ground flour, made from ancient grains.
The ancient grains are all those grains which have not undergone intervention of selection by man and that have not been genetically modified, but have remained original and 100% natural.
Meaghan Barr, owner of the school, stated the following: "Grain has been at the heart of humankind's diet for thousands of years. It is, in fact, the foundation of civilization. It cultivates easily, stores for years in kernel form, releasing its nutritional bounty when the seed is ground and prepared into fresh breads or porridges. This is how grains have been consumed over the millennia: stored in whole kernel form and milled fresh, full of life and nutrients. It’s a 10,000 year food tradition. But in the last few generations, something’s gone wrong: they started to cross breed wheat for more production, more gluten and got people sick, now we want to go back to the origin."
There are several species of ancient grains that have formed spontaneously in areas with different climate, altitude and soil type.
Among these the most famous and popular all over the world is to Kamut®(khorasan), which has become a trademark. The alternative are Saragolla, Timilia, Einkorn Buckwheat.