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    Tudori Buckwheat Flour (Farina di Grano Saraceno) 1Kg


    Regular price €3,49

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    Buckwheat (Farina di Grano Saraceno) 100%.



    The spread of buckwheat (Fagopyrum Polygonum) in Valtellina dates back to the late 1600s. Giovanni Guler Von Weinech, governor of the Adda Valley in 1616, speaks of it for the first time.

    Buckwheat, introduced by the Turks and Saracens, has been cultivated above all on the rhaetical side of the Alps exposed for longer to the sun and with a more favorable climate that allows it to ripen even at high altitudes (over 1,000 meters above sea level).

    The cultivation characterizes the second harvest and is almost always sown as an intercalary crop after an autumn cereal; the sowing takes place after the collection of barley or rye. Buckwheat is a plant that reaches a height of 80/120 cm characterized by a very short life cycle of 60/120 days. It matures towards the end of September, during which harvesting takes place. The product collected is a tetragonal fruit called achenium. After harvesting, it is left to dry in small sheaths for 8/10 days. The grain is then harvested in special blankets in spun hemp and then the beating takes place. The grains of wheat, harvested and cleaned, are then ground.

    This results in a grayish flour that is used in feeding often in mixture with corn and wheat (polenta taragna, pizzoccheri, sciatt, sweets, etc.). Buckwheat is superior to all other cereals as a source of proteins with high biological value (high lysine content) and dietary fiber. The flower produces a high amount of nectar especially appetizing for bees with vegetative parts extracts a compound, rutin, used for the treatment of vascular disorders. It also has no gluten, a substance that can induce annoying allergies. To pay tribute to this important quality, the Italian Celiac Association (AIC) recommends in its "Prontuario Nazionale" the products of Molino Tudori di Teglio.



    For four generations, Molino Tudori has specialized in grinding buckwheat from which the typical black flour used for the preparation of typical Valtellinese products is obtained.
    The processing is carried out with traditional love, in full respect of the culinary culture that has made pizzoccheri, polenta taragna and sciatt famous all over the world.
    Despite the inevitable evolution of cutting-edge industrial technologies, mandatory to be competitive on the market, the old stone mill continues to grind and maintain the nutritional qualities of flour and its particular taste. Since 2007, the company and its quality system have been CERTIFIED ISO 9001:2008 by the Norwegian body DNV, a world leader specialized in the agri-food sector.
    All flours produced are gluten-free and have obtained the Spiga Barrata brand issued by the AIC (Italian Celiac Association).



    Valtellina is a deep valley carved by the movement of ice and the impetus of erosion of the rivers that jump, from the 3000 meters of altitude of the snow, up to the valley floor. The erratic rocks emerge between the tender limo and the vegetation, especially cereals, grow strong and lush, taking on strong and particular flavors. The deep Aosta Valley furrow with an east-west trend, compared to the Italic boot, guarantees the Rhaetiac shore a constant sunshine even in the rigidity of winter favoring an exceptional climate.

    Teglio is at the center of this territory, the ancient capital, and here continues the tradition of buckwheat its cultivation and grinding, an art that, for centuries, allows to stand out in the kitchen of the Valtellines, a simple people proud of their traditions, tempered to hardness and roughness, but able to extract from the earth the best of its products for quality and authenticity.

    The crops are still carried out "by hand" given the difficulties of cultivation, mostly cliffd and in small plots torn from the rocks man sows and collects... the sun matures and the wind and bees pollinate... without haste.