Paolo & Giampiero Bea Farina di Cici (Chick Pea Flour)
These chickpeas are from Umbria—famous for their legumes—where they are grown and then ground into a finely ground flour with a nutty flavor and smooth texture. Ideal for flatbreads and binding fritters, it is also a trusty gluten-free option to use in baking or homemade pastas.
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Paolo & Giampiero Bea Semolina Flour
This authentic Italian semolina, made in Umbria, is an ancient variety of durum wheat grown in Montefalco and ground into flour by an artisan specialist using an ancient stone mill. We like semolina because it has a higher gluten content which makes it ideal for elastic doughs, and this finely ground version is perfect for dusting homemade pizza or dried pasta. It is also is a delicious addition to baked goods.
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Paolo & Giampiero Bea Farine di Roveja (Wild Pea Flour)
Wild pea flour, though unfamiliar looking, is a delicious and incredibly rare type of polenta from Italy. The flavor is earthy, with lots of umami – unlike a typical polenta – which makes it a revelation for polenta-lovers who are looking for something new. We recommend chilling and slicing after cooking; it pairs beautifully with an acidic salad.
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