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A heritage soft wheat
Solina (Triticum aestivum) is an Italian soft wheat landrace of Abruzzese origin, documented in notarial records for centuries and kept alive by mountain farmers after modern high-yield varieties displaced nearly everything else. It survived on flavor rather than yield. Our Solina is grown and harvested by Arteagricola in Puglia, the same farm that grows our Senatore Cappelli durum.
In the kitchen
Milled fresh, Solina gives a rustic flour with a warm ivory color, a scent of straw and bread crust, and a full, direct flavor. It behaves differently from modern soft wheat: the gluten network is less tenacious, so use measured hydration and controlled fermentation. For high-hydration doughs, blend it with a stronger flour. It excels in country bread, focaccia, pizza, and hand-rolled fresh pasta. Solina is not a durum and will not behave like semolina in dry pasta.
Why berries and not flour
The germ stays sealed inside the kernel until milling. Whole wheat flour goes rancid because grinding exposes the germ oils to air — unmilled berries don't have that problem and keep for years in a cool, dry place. Mill what a recipe needs and the flour is at its most aromatic the day you use it. The berries can also be simmered whole for grain salads and soups.
Not sold for planting or propagation.
Product Details
Grain: 100% Solina heritage grain soft wheat
Origin: Puglia, Italy (Tavoliere Delle Puglie / Capitanata)
Protein: 18.63g per 100g
Fiber: 3.96g per 100g
*Grown in Puglia, where pre-harvest glysophate desicassion has been prohibited since 2016 - unlike the standard practice in much of North American wheat production.
*Sold as food only, for milling and cooking. Not certified seed and not sold for planting or propagation.