Leonardo Gelsomino uses Australian durum wheat semolina and a production method which retains all nutritional properties.
Exclusive to Lello "Gran Arso" is a toasted flour imported from Puglia southern Italy.
GRAN ARSO "THE STORY"
Centuries ago the agricultural practice was to burn the wheat fields after harvest and to plough the ash back into the earth. This would have two benefits. One, to speed the process of preparing the field for the next crop and Two, to fertilise the soil.
The peasant farmworkers would rush in before the plough and collect the burnt kernels of wheat as not to waste them. At home, they would grind them into a smoked flour and make bread and pasta nero. By chance, they had discovered a product with a nutty coffee aroma. These days the wheat kernels are roasted similar to coffee.