Health benefits:
The Russello possesses a gluten index below 55%, which differs from the modern grains which have indices greater than 90%. Some studies on ancient grains stand out less allergenicity compared to modern wheat, enough to make them good for consumption for people suffering from gluten intolerance different from coeliacs.
Background:
Russello along with Timilia is the oldest grain. It has a very long grain kernel and a plant that is characterized by strong roots well planted on shallow soils.
Description:
Today Russello wheat is still used in the lands of Puglia and Basilicata, for the production of hard dough bread and pasta extruded through bronze, both products are highly digestible, tasty, high in protein, with a scent of old times. Like the ancient grains, this grain is less refined, has not been altered by x and y rays (gamma) and has less gluten than other modern grains. In particular, the crust of bread made with wheat flour Russello takes on a more reddish color and remarkable are the notes of grass and sun and has a unique texture.
