Granoro Dedicato Grano Arso
Granoro Dedicato Apulian dry pasta from semolina and toasted-wheat (grano arso) flour: orecchiette and capunti, bronze die.
Granoro Dedicato Grano Arso is a small range of Apulian formats in Granoro's Dedicato series (on the site: Le Specialità di Grano Arso). Grano arso is Italian for "burnt wheat": a dark flour made from toasted grain, traditional in Apulia. The maker stresses that the grain is toasted, not burnt.
The ingredients are Dedicato durum wheat semolina, 100% grown in Apulia, and grano arso flour, also from Apulian wheat. The site does not give the proportion. The dough is pushed through a bronze die and dried slowly, so the surface is rough. The flour gives the pasta a dark colour and a smoky taste.
The range has two formats: orecchiette no. 411, the "little ears" that are Apulia's signature shape, and capunti no. 412, elongated "little boats" related to cavatelli.
This dry durum wheat pasta is made for dishes of Apulian cooking: with broccoli or turnip tops, with tomatoes and grated cheese. It suits anyone who wants to try a regional flavour that white semolina does not have.
Facts
| Raw material | Durum wheat semolina and grano arso flour (both Apulian), water |
|---|---|
| Main use | Apulian formats with a smoky taste, bronze die |
What it includes
How it connects to Pasta
Granoro Dedicato Grano Arso → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat, Wheat flour
- Part of
- 🏭 Granoro, Dry durum wheat pasta
- Similar and different
- Orecchiette, Cavatelli
Frequently asked questions
What is grano arso in Granoro pasta?
Flour from toasted Apulian wheat; added to the semolina, it makes the pasta dark with a smoky taste.
Which formats are in the range?
Two: orecchiette no. 411 and capunti no. 412, both bronze-die.
What to read next
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- Wheat flour — Finely ground common wheat: in Italy it is used for home-made fresh and egg pasta, in Germany for spätzle.
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