It is a typical Apulian wholemeal flour, which is obtained from toasted wheat grains (burnt, in fact) and coarsely ground. Its flavor is intense, vaguely reminiscent of coffee and dried fruit.

In Puglia it is used as an alternative to semolina to create cavatelli, orecchiette and other types of typical pasta. If you don't feel like using it to prepare fresh pasta, you can make a focaccia, a homemade bread, a pizza. The homemade taralli with burnt wheat flour are also excellent!

TIP:

if you decide to prepare a leavened product, keep in mind that the burnt wheat flour must not exceed a third of the total weight of flour, the ratio is therefore 1: 3 with the strength flour you will choose.