It is a mixture of three varieties of ancient grains, Rieti, Verna, Mentana, grown at the beginning of the last century and recovered by the members of the cooperative. The Rieti variety was already known in the eighteenth century and was particularly appreciated for its light color and its particularly pronounced flavor and aroma, so much so that in 1879 it was sold at £50/qle
compared to £24-32 of the other grains.
It represents the progenitor of the varieties obtained in the early 1900s by Nazareno Strampelli, including Mentana, the most widespread in Italy at the beginning of the last century due to its good yields and
milling qualities . Finally, Verna is a variety from the middle of the last century which has returned to the forefront in recent years thanks to the flour's valuable qualities on a health and nutritional level.
Use: Fresh pasta, piadina, pizza, bread, tarts.