Buckwheat is a typical cultivated plant in South Tyrol, and its valuable flour can be found in many regional specialities of the Alpine region - in gnocchi, in the traditional cake with cranberry jam or in buckwheat rolls. The residue of the ground husk in the flour gives it its typical greyish colour with fine black spots. Buckwheat also gives pasta specialities a special nutty note. It can be mixed as desired with fine buckwheat flour.
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