Naturally gluten-free, millet was an extremely popular cereal in the past; from the times of ancient Egypt, passing through the Romans to the Middle Ages, it constituted one of the basic foods of the daily diet by virtue of its rich content of carbohydrates and proteins. In the following centuries, in correlation with the exponential increase in meat consumption, in the West it was mainly used to feed birds, only in Africa did it continue to be present in the everyday diet. In recent years, fortunately, it has been reintroduced to Western and Italian tables, giving us the pleasure of rediscovering this versatile and tasty cereal.
Use: pure as the main ingredient of soups, stews, flans, savory and sweet pies; together with other cereals or legumes, paying attention to the cooking times of the different ingredients, it lends itself to tasty winter and summer preparations. To preserve its organoleptic and mechanical qualities, absorption cooking is recommended.