Mulino Sobrino|Einkorn

If you have any intention to use Italian milled flours, here is a very reputable producer in the Langhe, recommended by the well-known chef Cesare from Albaretto Piedmont.

This mill also produces wheat named einkorn wheat. In contrast with more modern forms of wheat, evidence suggests the gliadin protein of einkorn may not be as toxic to sufferers of celiac.


Categories: Life Cycles

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