Saragolla is a type of wheat that is native to the Campania region of Italy. It is known for its high protein content and is often used to make pasta, bread, and other baked goods. The wheat is grown in several towns and communes in Campania, including Benevento, Caserta, and Avellino.
One popular recipe that uses Saragolla is pasta alla genovese, a dish that originated in Naples. The dish consists of a slow-cooked onion sauce that is served over pasta made with Saragolla flour. Another recipe that uses Saragolla is pane di grano saraceno, a type of bread made with Saragolla flour and buckwheat flour.
Saragolla has been recognized as a PAT (Traditional Agri-Food Product) by the Italian government. This designation is given to products that are produced using traditional methods and have a strong connection to the local culture and history. To be recognized as a PAT, Saragolla must meet certain specifications, such as being grown in specific areas and using traditional cultivation methods.
– “Saragolla: The Ancient Wheat of Campania.” Italia Sweet Italia, www.italiasweetitalia.com/saragolla-the-ancient-wheat-of-campania/.
– “Pasta alla Genovese.” La Cucina Italiana, www.lacucinaitaliana.com/recipe/pasta-alla-genovese.
– “Pane di Grano Saraceno.” Giallo Zafferano, www.giallozafferano.it/ricerca-ricette/pane+di+grano+saraceno/.