From the mill to the plate
Discover the grain life
from the field to the table
Cooking class: stone mill and ancient wheats
Discover the rich history and culture of wheat and grains in Tuscany with us. From the age-old question of whether wheat is a seed or a fruit, to the height of the wheat plant and its significance, there’s so much to explore.
Have you heard of ancient grains and their rumored lower gluten content?
When in Tuscany, have you ever wondered about the pasta in stores, and if it’s precooked and made with Canadian grains?
Did you know that real flour can contain oil?
The art of making pasta, such as the thick and hearty Tuscany noodle known as pici, is a playful one, with some even using music to create the perfect spaghetti.
And have you heard the tantalizing story behind Tuscany dishes such as tortellini and their hot and steamy history?
Indulge in our Tuscany recipe collection and join us on this journey through the world of wheat and grains. Be sure to check out our Cook Book on Amazon
