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What is GRANO SARACENO?
Though usually considered a cereal, ‘grano saraceno’ (buckwheat) does not belong to the graminacaea (grass) family, but rather to the polygonacea (or knotweed) family. One could say, however, that buckwheat is an honorary member of the cereal family, thanks to its many dietary applications and its nutritional value.
The plant, probably indigenous to Asia, was introduced to Europe by the Turkish during the Middle Ages. Buckwheat is heavily cultivated in Northeastern Europe where this grain is consumed in large quantities. In Italy, buckwheat can be found in South Tyrol and in the Valtellina valley, where it is used for the production of polenta and the traditional pizzoccheri.
Very aromatic and strong-scented, the buckwheat grain is characterized by its three-sided shape and, in its integral form, is protected by a black film.
Buckwheat offers balanced nutritional values: it is rich in iron, minerals (especially magnesium), B vitamin and is particularly rich in E vitamin.
It contains essential amino acids, especially lysine and tryptophan. Even more incredibly, the protein value of buckwheat is similar to that of meat and soy!
It is recommended in instances of physical deterioration and helps maintain tissue and blood vessel elasticity, making this grain a great ally of heart health.
Buckwheat flour is also widely used, is gluten-free and used for the production of polenta, pasta and even bread.
Pizzoccheri are an ancient type of pasta made with "Grano Saraceno" (buckwheat) flour.
In addition to being an ancient grain, deeply rooted in the traditional cuisine of the Northern Italian region of Valtellina, grano saraceno (buckwheat) provides great health benefits.
It is gluten-free*
It is rich in iron, minerals and vitamins
It contains important amino acids and proteins
It helps heart health by maintaining the elasticity of blood vessels
Where is Valtellina?
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