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Mischiglio Flour

History: Flour used for the production of pasta and other bakery products already in the late Renaissance period, above all by the farmers that could not buy the more expensive semolina. There were two varieties: the traditional one, prepared with white chick-peas, barley, broad beans, "carosella" flour, and "cappelli" flour; exclusively using beans mixed with "Carosella" and "cappelli".

  • Territory: Pollino National Park. The production area is limited to Castronuovo, S. Andrea, Teana, Caldera, Carbone, and Fardella
  • Consistency: soft
  • Production period: all year round
Further information

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