Volantino

THE HAPPY UNIVERSE OF GRAINS Association (AIC) or the National register of gluten-free products of the Italian Ministry of Health. Alternatively, purchase products with the “Crossed Grain” trademark created by the Italian Coeliac Disease Association (AIC), which highlights on the label the food that is suitable for people with coeliac disease. I want to give you some tips on how to prepare, store and cook grains and how to best combine them in the kitchen! Grains are used for the preparation of several foods, many of which are typical of the Mediterranean tradition. These include bread and pasta! Bread (ordinary bread) is the product obtained by cooking a dough prepared with grain flours, water and yeast. Depending on the type of flour (and, therefore, the amount of fibre), it is possible to obtain type 00 (the least rich in fibre), type 0, type 1, type 2 or wholemeal (the one that, as we know, has the highest fibre content) bread. Unspecified “bread” is made with common wheat; if other grains are used, these must be indicated in the name (durum wheat semolina bread, rye bread, etc.). If, in addition to water, grain flours and yeast other ingredients are added to the dough (such as milk, nuts), the product name will help you understand which ingredient was used. Pasta , on the other hand, is the result of the transformation process of durum wheat semolina, and can also contain a small amount of common wheat in a homogeneous dough, with various shapes, which can be eaten fresh (fresh pasta) or dried (dry pasta). HOW ARE GRAINS USED IN THE KITCHEN?