(Terragnolo Buckwheat)
Grano saraceno di Terragnolo is a local type of Italian buckwheat originating from the Terragnolo valley in the province of Trento. Locally known as formentom, the cultivation of buckwheat in the area can be traced back to the 16th century. The seeds are sown from the end of June (after the feast of St. Peter and Paul) up until the end of July.
The buckwheat is hand-harvested (or more rarely, combine-harvested) from the end of September, and it's then processed into groats, flour, and middlings. Grano saraceno di Terragnolo has an ideal growing environment because it needs regular supply of water and it's resistant to cold.
Once harvested, the buckwheat is used to make bread when mixed with other flours, and it's also used for the preparation of local dishes such as buckwheat polenta and fanzelto, a type of buckwheat flatbread or a pancake that's typically served with luganega sausage and cheese.
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Fanzelto
Fanzelto is a traditional pancake-like flatbread originating from Terragnolo. This rare flatbread was made due to the scarcity of wheat in the area, so it's made with ... Read more
Canederli al grano saraceno
Canederli al grano saraceno are traditional dumplings originating from South Tyrol. The dumplings are typically served as a side dish that displays an inventive way of ... Read more
