Thanks to the merits of Soglianesi farmers, several grow and process ancient Italian grains: wheat varieties that have remained intact in flavor, color, properties and genetic composition. “Ancient” is also synonymous with healthy, a product that has retained its authenticity and natural organic side. The best known names are: Senatore Cappelli, Monococco Tumminia (timilia), Verna, Saragolla, Gentil Rosso in Emilia Romagna, the Solina of the central Apennines, Rieti, Maiorca, Russello and Strazzavisazza. Nutritionally, ancient grains have a more balanced ratio of gluten to starch, an aspect that makes them lighter and more digestible.
The ancient flour that is derived from processing the grain is often stone ground to maintain high fiber levels within, consequently producing whole grain, type 1 and type 2 flours. Scientific studies also show the higher mineral salt and vitamin content. Choosing ancient grains means rewarding a short, artisanal supply chain by buying a local product, processed more slowly and at lower temperatures that do not denature nutrients, which better than anything else can guarantee the quality and provenance of the product. Making bread with ancient stone-ground wheat flours preserves the smells, flavors and colors of times past. “Sogliano al Rubicone – Terra di Piadina” m is a guarantee trademark for products made from organic ancient grains from the hills of Sogliano al Rubicone, milled by Molino Pransani, which has been a valuable reference point for Sogliano farmers since 1921. The project “Sogliano al Rubicone – Land of Piadina” is promoted by the Municipality of Sogliano al Rubicone, the Agricultural Council, Molino Pransani , the company ” Le Teglie di Montetiffi” and Sogliano restaurateurs and shopkeepers. When you enter a place that displays the logo “Sogliano al Rubicone – Terra di Piadina” you are sure to buy or eat a piadina born from passion, made with ancient wheat native to the Sogliano area and cultivated with natural methods respecting the organic chain of ancient grains.
The apotheosis of its fragrance is achieved by baking it on the“Montetiffi baking pan,” handcrafted with “Terra di Porosa clay,” to rediscover the unique flavor, history, labor and ancient Soglianese traditions.
It is the icon par excellence of Romagna and is paired not only with the Fossa cheese from Sogliano DOP also with squacquerone cheese, arugula, prosciutto, salami or caramelized figs.
