buckwheat flour

It is well known that lighter flours, particularly 00 and 0, have a too high level of refining and are therefore not particularly suitable for the health of individuals: in the case of darker flours, however, the greater presence of nutritional elements important, it is a guarantee of a person's well-being. In the case of buckwheat flour, it must be said that it is often used in the typical cuisines of the Alpine regions, for example to prepare pizzoccheri alla Valtellinese, or even the famous canederli and black polenta, all very rustic dishes rich in taste.

Use in cooking

The Italian mountain regions in particular, the Alpine ones to be precise, use buckwheat flour on a regular and widespread basis: pizzoccheri, canederli and black polenta are just a few examples.


As with most flours, buckwheat flour should also be stored tightly closed inside its packaging which, in turn, should be placed in a dark, cool and dry place.


Buckwheat flour, also called gray flour in many Italian places, is an ideal specialty for those who suffer from gluten intolerance.

Recipe list