Buckwheat is by tradition the typical cereal of Valtellina, used to prepare most of the typical recipes of the are: pizzoccheri, cornmush, sciat.

This type of crop, native of Asia, was introduced in the valley in the seventeenth century; is grows very fast, impervious to parasites and adapts well to the steep sides of the half coast.

Thanks to these characteristics buckwheat cultivation developed through the nineteenth century when every family would produce for private use.

After the valley was liberated from the of the Grigioni’s control more contacts with the Po Valley could be established, which allowed to get grains and flours for cheaper prices.

That’s why many local farmers preferred switching to wine cultivation as wine was in high demand outside the province during the first decades of the 1800s thus creating more income.

Buckwheat cultivation was slowly almost completely abandoned.

Only recently thanks to the newfound bio and typicality cultural approach a new light is being shed on this cereal.

The benefits of buckwheat.

Key characteristic of this pseudo-cereal (buckwheat is actually part of the oat grass family) is the complete absence of gluten in its composition, which makes it suitable for those who suffer from celiac disease of simple gluten intolerance.

Furthermore, in addition to lacking cholesterol, contains a protein that binds with cholesterol helping keeping it in check.

Buckwheat is also a good source of antioxidants and minerals which supply energy and fight fatigue.

A low glycemic index, equal to that of raw rice, is also among the many benefits of buckwheat.

To best take advantage of all the benefits of this noble cereal you can try our flour and the recipes we posted, and will keep posting, on the site.

Photo credit: Ervins Strauhmanis via StoolsFair / CC BY


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