We produce about 200 quintals of wheat in 12 hectares. The strong point of this variety of wheat is its high digestibility and low gluten content.
The Verna wheat is the name of an ancient variety of wheat that has always been cultivated in the hills of central Italy and is native to Tuscany. A grain much appreciated in the past for its characteristics, it was forgotten for long years being considered less productive compared to the modern varieties. This grain with an ancient flavour is the protagonist in the last years for the precious quality of this variety on the health and nutritional level. Verna Wheat has a protein content of 12%, the most abundant are albumins, globulins and glycoproteins, an interesting alternative for people with food intolerances. The gluten then makes it easier to grind the wheat flour verna, excellent both for the production of pasta and bread.
The Verna Bean, a semi-long colour tending to red, contains a modest content of total proteins (15%), which makes it particularly suitable for those suffering from food intolerances: The most abundant are the albumins, the Globulins, the Glycoproteins. Among these proteins we find gluten, a substance that makes it easier to make flour both for the production of pasta and bread.
The average nutritional values show an energy value of 325 kcal, 68g of carbohydrates, 1.4 grams of fat, 9.6 grams of protein and a variable value of fibre according to the selected Thipole-Gia. The Verna wheat is ideal for the production of natural leavening and long-serving bread and for the preparation of biscuits and baked goods that need to be satisfactoren-leavening.
We propose a recipe tasty and simple to prepare: the focaccia with wheat Verna.
500 grams of flour Verna Type 2
7 grams of brewer’s yeast
3 tablespoons oil
7 grams of salt
350 g water
50 g extra oil
Coarse salt for baking and surface
Preparation: Prepare the yeast, dissolve in 50 grams of water, add 50 grams of flour and mix in order to obtain a dough cover it and let it rest for 30 minutes. In a bowl put the flour, the 3 tablespoons of oil and the yeast ready. Mix until the ingredients are joined together. Then add the salt dissolved in 20 grams of water, mix and add it to the dough.
Pour the dough over the worktop and work for 10 minutes. Place in a bowl and leave to rise for one hour in a warm spot. Work it again for a few minutes and let it rise again for an hour. Work it again a third time and pour the dough into a covered baking tray with a greasy oven paper with plenty of oil. Crush the dough with your hands in order to make it thin and uniform. Let it rest for 30 minutes. Sprinkle over a prepare-to of oil and water in equal parts and bake at 250 degrees.