BARBRIAL® Rye and Ancient Wheat

Ancient soft wheat flour and “BARBRIAL” rye

Mountain Blend

Our BARBRIAL is obtained by mixing ancient varieties in the field, such as Mentana, Apulia, San Pastore, Verna, Gentilrosso, Gamba di ferro, Terminillo, and rye.

A good year for our Barbrial® where ancient wheat and rye grow together in the field generating a unique product of its kind and always different over the years, after all we let Mother Nature do everything.

Gluten is present but it is of a weaker type and therefore more easily digestible.

Our flours are unrefined and are rich in fibre, minerals, proteins and vitamins.
The Light Barbrial is worked semi-integral.

Superior flavour, aroma and nutritional properties.

Oven: typical Barbrial® bread, plain or mixed pizza
Desserts: biscuits, cakes, shortcrust pastries
Pasta: homemade by hand or with a die

Flours without the presence of pesticides and glyphosate.
Traditional agronomic techniques that favor slower and more respectful cultivation of the fields and which significantly improves the composition of the soil.
Therefore, bringing old varieties of wheat back into the fields means being able to reactivate new production chains, produce quality and support the economies of the territories involved by giving farmers a fair price.

ALLERGENS
MUSTARD seeds information