Verna Bio

Our Story

Verna wheat is an ancient variety native to Tuscany, once highly appreciated for its use in rustic foods. Over time, it became less popular due to its lower yield compared to modern varieties. However, its distinctive flavor and nutritional properties make it a valuable ingredient in modern organic farming.

Description

Verna is a wheat variety with a unique composition, featuring only 0.9% gluten, much lower than the 14% found in most modern wheat varieties. This makes Verna a more digestible option for those who experience gluten sensitivity or suffer from celiac disease. Despite its lower yield, Verna is praised for its quality and rustic flavor, making it ideal for high-quality flour production.

Health Benefits

Verna wheat’s low gluten content makes it a great option for those with gluten sensitivity, particularly those with celiac disease. Its gentle protein composition—mainly albumins, globulins, and glycoproteins—offers a more easily digestible alternative to traditional wheat. While not entirely gluten-free, Verna is a safer choice for those who can tolerate small amounts of gluten.

Background

This ancient wheat variety is native to Tuscany, Italy, and has been historically used in rustic baking. Its lower yield compared to modern high-performance wheat varieties led to its decline in cultivation, but it remains a prized variety for its flavor and nutritional value. As demand for organic, ancient grains grows, Verna wheat is making a comeback among those who value quality over quantity in their food choices.

Method of Preparation

Verna wheat is typically ground into flour using traditional methods to preserve its delicate flavors. Due to its lower gluten content, it may require some adjustments when used in baking. It is ideal for producing rustic breads, pasta, and other traditional Italian foods that showcase its rich, earthy taste.

Verna Bio - Bioland EN

Description:

The main feature of Verna grain is the protein which is 12% of the total protein, which makes it great for those who are suffering from food allergies .The most abundant proteins are albumin, globulins and glycoproteins including gluten, that coeliacs must avoid. A high percentage of gluten, such as that of today's commonly used grains, can still give problems during digestion to those who suffer from celiac disease.

Background:

The ancient grain Verna is an ancient variety of wheat tender from Tuscany, very appreciated in the past for the construction of rustic food, then forgotten for a long time because it is less productive than modern varieties.

Health Benefits:

The wheat Verna contains only 0.9% of gluten compared to 14% of the average modern flour obtained from grains and thus is an excellent nutritional opportunities for many people with celiac disease but not exactly with allergies to wheat.

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