Grano arso
Grano arso (literally "burnt grain" in Italian) is wheat which has been charred before being milled. It is popular in Italian cuisine.[1]
Meaning
[edit]Grano arso means "burnt grain" in Italian.[2][1]
History
[edit]According to Missy Robbins grano arso originated in Puglia and was a low quality product consumed out of necessity which later became trendy.[2]
Description
[edit]It is darkly colored and has a smokey flavor.[2] It is also described as having nutty notes.[3][4][5]
Use
[edit]It is often mixed with normal flour to cut it's bold flavor. It is generally used to make pasta.[2]
See also
[edit]References
[edit]- ^ a b "Top Chefs are Purposefully Burning Your Food". bloomberg.com. Bloomberg. Retrieved 15 February 2025.
- ^ a b c d Robbins, Missy; Baiocchi, Talia (2021). Pasta. California and New York: Ten Speed Press. p. 11. ISBN 978-1-9848-5700-2.
- ^ CRADDOCK, KAT. "Do Like the Italians and Burn Your Pasta". saveur.com. Saveur. Retrieved 15 February 2025.
- ^ Lindley, Rachael. "Try this 'Tex-Italian' Gran Arso Carbonara with Lemon Ricotta and Pepita Pesto". 360westmagazine.com. 360 West Magazine. Retrieved 15 February 2025.
- ^ Weber, Shannon. "Grano Arso, AKA Burnt Wheat Flour, Adds Nutty, Smoky Flavor to a Range of Dishes". feastmagazine.com. Feast Magazine. Retrieved 15 February 2025.