Joint Point Project at the Verona University

On 7th March 2015, Open Fields attended the Joint Point Project sponsored by Verona University, for the new Bando 2015 presentation. Join Point Project, born with the intention to promote the interactions between University, Companies and Region to set up shared research projects, involving Verona University and the private sector of the territory. Open Fields since 2014, in collaboration with Professor Antonella Furini (Department of Biotechnologies, Verona University), is engaged in the study of different varieties of  Triticum monococcum to evaluate the α- gliadins toxicity and the ω-gliadins possible protective effects with the aim to make innovative food prototypes suitable for the non celiac gluten sensitive people.

Durum wheat beyond pasta

pane-granoduro1
In some Southern Italian regions like Apulia, Sicily and Sardinia, durum wheat is used for bread making instead of soft wheat. This is the so called re-milled durum wheat semolina, a type of semolina passed through a smooth roller mill to further reduce the semolina particle size. The almost-flour obtained as such allows a perfect bread leavening. The ALTAMURA BREAD (from Apulia), the CARASAU BREAD (from Sardinia) and the ARTESAN SICILIAN BREAD are the most known traditional Italian products having re-milled semolina as main ingredient. pane-granoduro2 Durum wheat, which is compulsory in Italy for pasta making, is increasingly entering the world of baking products: pizza, croissant, and bread substitutes. Selezione Casillo, a company belonging to the Casillo Group, is moving in this direction by offering a line of re-milled semolina (SEMOLE D’AUTORE) suitable for bakery products and confectionery, for industrial, artisan and home-made productions. Their use in the preparation of biscuits, pizza, breadsticks, taralli, croissants, and bread, has been presented at the International Salone del Gusto organized by Slow Food on 25/29 October 2012, achieving resounding success.