Farina di mischiglio, also known as mixed flour, is a traditional product from the region of Basilicata in southern Italy. It is a blend of different types of flour, including wheat, barley, and rye, which gives it a unique flavor and texture. This type of flour is commonly used in the preparation of various traditional dishes in Basilicata.
Farina di mischiglio can be found in several towns and communes in Basilicata, including Matera, Potenza, and Melfi. In Matera, you can find this flour in local grocery stores such as Supermercato del Gusto and La Bottega del Gusto. In Potenza, it is available at Alimentari del Borgo and La Dispensa di Basilicata. Melfi also has stores like La Bottega di Melfi and Alimentari di Campagna where you can purchase this flour.
One popular recipe that uses farina di mischiglio is “Pane di Matera,” a traditional bread from Matera. To make this bread, you need 500g of farina di mischiglio, 350ml of water, 10g of salt, and 10g of fresh yeast. Mix all the ingredients together, knead the dough until smooth, and let it rise for about 2 hours. Then, shape the dough into a loaf, let it rise again for 1 hour, and bake it in a preheated oven at 220°C for 30-35 minutes.
Another recipe that showcases the versatility of farina di mischiglio is “Pasta con le Sarde,” a traditional pasta dish from Basilicata. For this recipe, you will need 300g of farina di mischiglio, 200g of fresh sardines, 1 onion, 1 fennel bulb, 50g of raisins, 50g of pine nuts, saffron threads, olive oil, salt, and pepper. Cook the pasta according to the package instructions. In a separate pan, sauté the onion, fennel, sardines, raisins, and pine nuts in olive oil. Add saffron threads dissolved in a little water, salt, and pepper. Mix the cooked pasta with the sauce and serve hot.
Farina di mischiglio has received the PAT (Traditional Agri-Food Products) recognition, which guarantees its traditional production methods and quality. The specifications for this recognition include the use of a specific blend of flours, traditional milling techniques, and adherence to Traditional Recipesss. This recognition ensures that farina di mischiglio maintains its authentic taste and cultural significance.
Sources:
– “Farina di mischiglio” – www.basilicataturistica.it
– “Pane di Matera” recipe – www.gustobasilicata.it
– “Pasta con le Sarde” recipe – www.basilicataturistica.it