{"id":12459,"date":"2013-01-02T12:28:43","date_gmt":"2013-01-02T11:28:43","guid":{"rendered":"https:\/\/openfields-dev.cabirialab3.net\/durum-wheat-beyond-pasta\/"},"modified":"2013-01-02T12:28:43","modified_gmt":"2013-01-02T11:28:43","slug":"durum-wheat-beyond-pasta","status":"publish","type":"post","link":"https:\/\/www.openfields.it\/en\/durum-wheat-beyond-pasta\/","title":{"rendered":"Durum wheat beyond pasta"},"content":{"rendered":"<p>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 <a href=\"http:\/\/www.panedialtamura.net\/\" target=\"_blank\" rel=\"noopener\">ALTAMURA BREAD<\/a> (from Apulia), the <a href=\"http:\/\/www.academiabarilla.com\/italian-recipes\/bread-pasta-starchy-foods\/pane-carasau.aspx\" target=\"_blank\" rel=\"noopener\">CARASAU BREAD<\/a> (from Sardinia) and the <a href=\"http:\/\/www.ilgranoduro.it\/atlante_categoria.aspx?categoria=Pane+casereccio+siciliano\" target=\"_blank\" rel=\"noopener\">ARTESAN SICILIAN BREAD<\/a> are the most known traditional Italian products having re-milled semolina as main ingredient. <img fetchpriority=\"high\" decoding=\"async\" class=\"alignright size-medium wp-image-1732\" src=\"https:\/\/openfileds-developer.cabirialab3.net\/sito\/wp-content\/uploads\/2013\/01\/pane-granoduro2-300x225.jpg\" alt=\"pane-granoduro2\" width=\"300\" height=\"225\" \/> 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 (<a href=\"http:\/\/www.selezionecasillo.com\/it\/prodotti\/linea-le-semole-d-autore.html\" target=\"_blank\" rel=\"noopener\">SEMOLE D&#8217;AUTORE<\/a>) 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.<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-1731\" src=\"https:\/\/openfileds-developer.cabirialab3.net\/sito\/wp-content\/uploads\/2013\/01\/pane-granoduro1.jpg\" alt=\"pane-granoduro1\" width=\"800\" height=\"600\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[269],"tags":[],"class_list":["post-12459","post","type-post","status-publish","format-standard","hentry","category-trend"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Durum wheat beyond pasta | Open Fields<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.openfields.it\/en\/durum-wheat-beyond-pasta\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Durum wheat beyond pasta | Open Fields\" \/>\n<meta property=\"og:description\" content=\"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. 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