DOCSLIB.ORG

VINO E GRANO *The Consumption of Raw Or Undercooked Eggs, Meat, Poultry, Seafood Or Shellfish May Increase Your Risk of Foodborne Illness

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
VINO E GRANO *The Consumption of Raw Or Undercooked Eggs, Meat, Poultry, Seafood Or Shellfish May Increase Your Risk of Foodborne Illness CREATE STEP 1: HOUSE BAKED BREADS STEP 2: HOUSEMADE CONDIMENTS perfect for sharing! BRUSCHETTA ALL OF OUR BREADS ARE MADE FRESH DAILY IN OUR PANETTERIA 1 FOR $3, 2 FOR $5, 4 FOR $9 2 PIECES ON HOUSEMADE PANE RUSTICO YOUR OWN WITH OUR LIEVITO MADRE AND ORGANIC, STONE MILLED FLOURS RICOTTA E MIELE | 11 TONNO E FAGIOLI | 12 MEDITERRANEO OTTO TONDO FARRO POMODORI PEPERONCINO CARCIOFO PESTO DI Local Ricotta with Olive Oil Poached Tuna with Black Truffle Honey Cannellini Beans, Chive & Pickled Red Onion With Soft Wheat and Whole Rye Flours With Soft Wheat Flours With Emmer Flour SEMI-SECCHI CALABRESE Wood-Grilled Artichoke OLIVE NERE BREAD Dip with Extra Virgin GRANO ARSO Sundried Tomato Purée Calabrian Chili Spread Black Olive Tapenade with GAMBERETTI | 14 FEGATINI ALLA TOSCANA | 13 RUSTICO GRANO DURO with Extra Virgin Olive Oil with Extra Virgin Olive Oil Olive Oil Extra Virgin Olive Oil With Soft and Hard Wheat Flours With Durum Wheat Flours With Burned Wild Hive Poached Shrimp with Tarragon Aioli & Free-Range Chicken Liver Pâté with BASKET Special Blend Flour Fresh Grated Horseradish Housemade Giardiniera DALLA SALUMERIA ANTIPASTI PIZZA alla PALA PASTA TRADITIONAL ROMAN-STYLE PIZZA NOT ALL PASTAS ARE CREATED EQUAL. FRITTO DEL GIORNO | MP SALSICCIA E BROCCOLI | 19 THE SECRET IS IN THE GRAIN... SALUMI FORMAGGI See Server for Our Daily Selection pick 3 for $15, 5 for $19 PICK 3 FOR $12, 5 FOR $17 Tomato Sauce, Housemade Mozzarella, Housemade Sweet PAPPARDELLE | 24 made from soft & durum wheat Sausage, Broccolini & Fresno Chili This spicy salami POLPO | 17 Housemade Egg Pappardelle with Braised Creekstone Farm’s Brisket SPECK spread is made with PARMIGIANO REGGIANO DOP Recla | Alto-Adige Aged 12-14 months | Emilia-Romagna | Cow | Raw Charred Octopus, Marinated Gigante Beans, Frisée & Ragù, Parmigiano Reggiano DOP®, Pecorino Romano, Butter Calabrese peppers and MELANZANE E ‘NDUJA | 20 Charred Grapefruit Vinaigrette Tomato Sauce, Mozzarella di Bufala Campana DOP, Spicy & Parsley ‘NDUJA smoked paprika. ASIAGO MEZZANO Salami Spread, Fried Eggplant, Zucchini & Basil ‘Nduja Artisans Salumeria | Chicago Agriform | Veneto | Cow | Raw CARPACCIO | 16 FARROTTO | 26 PROSCIUTTO COTTO CAPRI Toro Ranch Piemontese Beef, Arugula, Shaved Parmigiano SCAROLA E PANCETTA | 19 made from farro Rovagnati | Toscana Westfield Farm | Massachusetts | Goat | Pasteurized Reggiano DOP® & Lemon Vinaigrette Escarole, Pancetta, Aged Provolone, Besciamella, Farro Cooked in the Style of Risotto with Sautéed Beech Mushrooms, Long Island Duck, Parmigiano Reggiano DOP®, Butter & Parsley MORTADELLA PECORINO PEPATO MISTA | 14 Parmigiano Reggiano DOP® Ferrarini | Emilia-Romagna Spizzico | Sicily | Sheep | Raw Pizza alla Pala is made Radicchio, Endive, Arugula, Fennel, Radish, Sundried FUNGHI E TALEGGIO | 21 with stone ground Italian LINGUINE | 23 PROSCIUTTO SAN DANIELE GORGONZOLA DOLCE DOP Tomato, Red Onion & Poppy Seed Vinaigrette flours, with a long slow, made from durum wheat Cremini Mushroom, Taleggio DOP, Parmigiano cold fermentation that Dok Dall’Ava | Friuli Caseificio Gelmini Carlo | Lombardia | Cow | Pasteurized results in a crunch crust Afeltra Gragnano Linguine with Shrimp, Tomato, Garlic, Reggiano DOP, Balsamic & Arugula and a light, airy crumb. *Denominazione (di) Origine Protetta (DOP) means that a product is produced, processed, and CAROTE | 15 Chili Flake & Parsley prepared in a specific geographical area only. Roasted Heirloom Carrots, Arugula, Spiced Fried Chickpeas, Fennel, Radish, Couscous, Pickled zOnion & FREGOLA | 22 Apricot Orange Vinaigrette made from durum wheat GRANDE PIATTO MISTO | 24 SECONDI Casa del Grano Fregola with Clams, Tomato, Chicken Broth, All 5 Salumi & formaggi with housemade fig mostarda CAVOLO NERO | 15 Garlic, Chili Flake & Parsley Tuscan Black Kale, Grapefruit, Pomegranate & Pecorino CALAMARI | 23 and Crème Fraîche Vinaigrette Grilled Calamari with Tomato Braised Chickpeas & Escarole CASARECCE | 18 MOZZARELLA made from quinoa, corn & rice FIOR DI LATTE | 16 STRACCIATELLA | 17 VERDURE MISTE | 15 | 20 SALMONE | 28 Garofalo Casarecce with Eggplant, Tomato, Garlic, Basil & Pan Seared Salmon Fillet with Black Lentils, Pancetta, A. Bauer’s Housemade Mozzarella with Wild Arugula, Liuzzi Angeloni Stracciatella with ‘Nduja Charred Vegetables with Quinoa, Farro, Lentils, Ricotta Salata Mustard, Parsley, Frisée & Chives Mutti Tomato Vinegar, Extra Virgin Vinaigrette & Pomegranate Frisée & Red Wine Vinaigrette Olive Oil & Sea Salt AGNOLOTTI | 21 BURRATA | 19 MANZO | 29 made from soft & durum wheat MOZZARELLA DI BUFALA Liuzzi Angeloni Burrata with Peperonata Creekstone Hanger Steak with Roasted Heirloom Carrots, Housemade Egg Stuffed Pasta with Butternut Squash, Local CAMPANA DOP | 19 CONTORNI Broccolini & Balsamic Ricotta, Grana Padano DOP, Amaretti Cookies, Served with Caseificio Antica Bontà Mozzarella di Black Truffle Butter Bufala with Prosciutto Our Housemade PATATE | 8 POLLO | 25 Fried Fingerling Potato & Rosemary Mozzarella is made Cascun Farms Chicken with Fried Potatoes, Olives, Charred TAGLIATELLE | 19 fresh daily with local made from durum wheat cow's milk. Lemons & Dandelion Greens BROCCOLINI | 8 Housemade Egg Pasta with Housemade Sweet Sausage and Fennel Ragù Sautéed Broccolini with Garlic & Pickled Fresno Chili with Butter, Parmigiano Reggiano DOP® & Pecorino Romano TRIO DI MOZZARELLA | 22 DEL GIORNO Enjoy your favorite 3 of our mozzarella selection See Server for Our Daily Selection with Extra Virgin Olive Oil and Sea Salt Please inform your server of any allergies or dietary restrictions. VINO E GRANO *The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness. WINE FORWARD, GRAIN BACKWARD GRAIN BACKWARD We’re going back in time, celebrating grain varieties that have remained untouched for hundreds, even thousands of years. Let’s get to know the biodiversity of one of the most important foods on our planet. THE GRAINS IN OUR BREAD HARD RED DURUM WHEAT SPRING WHEAT EMMER GRANO ARSO RYE SOFT WHEAT Also called grano duro, durum flour is A class of wheats named for their Emmer, also called farro, was Our Grano Arso, or burnt grain bread is Rye has been cultivated in Central and Typical of Northern Italy, soft wheat typical of Southern Italy. Higher in protein and spring planting season, hard spring widely cultivated in the ancient made from Wild Hive Hudson Valley grown, Eastern Europe since the Middle Ages. can be used as an all-purpose flour, or carotenoids than other varieties of wheat, this wheats are high in protein and ideal world but has been all but lost organic stone-milled flour. We burn the flour Similar to wheat but lower in gluten, in combination with other flours for golden-hued grain is traditionally used for for use in sourdough breads. in modern agriculture. in our brick oven, then mix it into a dough. The Italian rye breads are often made with a bread making. pasta and bread. resulting flavors are deep, with notes of coffee combination of rye and wheat flours. and chocolate. OTTO GRANO DURO TONDO in combination with soft wheat RUSTICO GRANO ARSO EMMER BOULE MEDITERRANEO IT’S ALL ABOUT THE WHEAT OUR PRODUCERS There are 2 categories of pasta Fresh Pasta pasta fresca & Dried Pasta pasta secca). The main difference between the two are the raw materials used and how long each can be preserved. Fresh pasta is not inherently better than dried pasta. This is a MULINO MARINO ILD HIVE misconception that developed outside of Italy. They are just different and used in different situations. Some types of pasta are The stone mill of Mulino Marino is located in the small Farmer and baker Don Lewis founded Wild Hive farm served only fresh, others only dried, and some others can have fresh and dried versions. village of Cossano Belbo in Piemonte. Three natural stone to promote sustainable farming communities in new PASTA mills grind all the organic grains from heirlooms varieties of york’s hudson valley through grain based local Protein Protein indigenous ottofile eight-row corn to spelt, enkir, agriculture. Wild Hive supplies our bakery with buckwheat, kamut, and barley. 1 stone-ground high quality flour. Guten Guten A mber-el low Grano Duro Grano Tenero White Durum Wheat Soft Wheat Larger Grains Smaller Grains + Water + Egg VINO E GRANO Pasta Secca Pasta Fresca Pasta Fresca Dried Pasta Fresh Pasta Fresh Pasta WINE FORWARD, GRAIN BACKWARD *Semolina flour made from Grano Duro.
Load more

Recommended publications
  • KAMUT® Brand Khorasan Wheat Whole Grain US Senator For
    The Ancient Grain for Modern Life—Our mission is to promote organic agriculture and support organic farmers, to increase diversity of crops and diets and to protect the heritage of a high quality, delicious an- January 2013 cient grain for the benefit of this and future generations. Eat the Whole Thing: KAMUT® Brand Khorasan Wheat Whole Grain UPCOMING Whole grains are an important and tasty way of including complex carbohydrates in a healthy EVENTS diet. Depending on your age, health, weight, and activity level, the USDA recommends that Americans consume at least three portions, from 1.5 ounces (young children) to 8 ounces (older 20 – 22 January boys and young adult men) of grains a day, and that more than half of those grains should be 2013* - National As- whole grains. The US Food and Drug Administration (FDA) defines “whole grain to include cere- sociation for the Spe- al grains that consist of the intact, ground, cracked or flaked fruit of the grains whose principal cialty Food Trade, components -- the starchy endosperm, germ and bran -- are present in the same relative propor- Fancy Food Show, San tions as they exist in the intact grain.” Francisco, CA, USA Each part of the grain is healthful, but consuming them “whole” provides all of the benefits work- ing together. The FDA recognizes that whole grains provide energy and provide reduced risk for 25 January 2013 – disease including bowl disorders, cancer, heart disease and high cholesterol, stroke, high blood Annual KAMUT® Grower’s Dinner, Re- pressure, obesity and Type 2 diabetes. gina, SK, Canada In order to help you find good whole grain products, a lot of packaging includes the helpful term “whole grain” on the front or even better includes Whole Grains Council stamps.
    [Show full text]
  • Whole Grain Goodness
    Nutrition Know-How Child Health Specialty Clinics Whole Grain Goodness What is a whole grain? A whole grain food has all three parts of the grain, and each part has different vitamins and minerals that work together to provide nutrition. Many people only think of wheat and other bread products when they hear the word “grain,” but there are many foods that contain whole grains. Why do whole grains matter? Whole grains are higher in fiber, iron and vitamins than processed grains like white flour. Fiber can help your child pass bowel movements, and iron and vitamins are very important for a child’s growth and development. People who eat more whole grains are less likely to struggle with their weight and other serious health conditions like colon cancer. How much whole grain does my child need? This depends on your child’s age and size. A good guide is to make at least half of your child’s grain servings whole grain. For example, if your child eats 6 servings of grain, at least 3 of those servings should be whole grain. How do I know if a food is whole grain? Look for the words “whole grain” on the package. Foods with at least 51% whole grain will have a special label on them like the one shown at the top of this page. You can also check the ingredients; to be a whole grain product a food should have a whole grain listed as the first ingredient. A whole grain bread will have “whole wheat flour” as the first ingredient.
    [Show full text]
  • Ancient Grains for Today's Tastes
    Ancient Grains for Today’s Tastes You may have heard the term “ancient grains” and wondered just which grains are considered ancient. Though there’s no strict list of grains that qualify, generally the term refers to grains that have come down to us largely unchanged over centuries. Examples might include quinoa, amaranth, millet, teff, and wild rice, along with wheat varieties such as einkorn, emmer (farro), spelt and khorasan wheat (Kamut®). There are three good reasons to eat ancient grains: 1. Good Taste. Each different grain has its own particular taste and texture. When you change it up, you’ll discover new flavors that could become longtime favorites. Life is too short to eat the same thing day after day! 2. Better Health. If your doctor asked you to eat more vegetables, you wouldn’t simply eat carrots (as healthy as they are!) – you would realize intuitively that different vegetables offer different nutrients your body needs. Same with grains. When you bring more diversity to your grain choices, your body gets a wider range of important nutrients. Recent research, for instance, shows that Kamut® (right) has higher levels of certain minerals and antioxidants than modern wheat and increased ability to combat infection; black and red rice are also higher in antioxidants than brown rice. 3. Great Stories. Eating food with a story behind it connects us to life on earth in meaningful ways. This is of course true when you “eat local” and connect with growers at your farmers market. It’s also true when your food comes from far away but arrives with a story.
    [Show full text]
  • Proceedings of the First International Workshop on Hulled Wheats, 21-22 July 1995, Castelvecchio Pascoli, Tuscany, Italy
    Proceedings of the First International Workshop on Hulled Wheats 21-22 July 1995 Castelvecchio Pascoli, Tuscany, Italy S. Padulosi, K. Hammer and J. Heller, editors ii HULLED WHEATS The International Plant Genetic Resources Institute (IPGRI) is an autonomous international scientific organization operating under the aegis of the Consultative Group on International Agricultural Research (CGIAR). The international status of IPGRI is conferred under an Establishment Agreement which, by December 1995, had been signed by the Governments of Australia, Belgium, Benin, Bolivia, Burkina Faso, Cameroon, China, Chile, Congo, Costa Rica, Côte d’Ivoire, Cyprus, Czech Republic, Denmark, Ecuador, Egypt, Greece, Guinea, Hungary, India, Iran, Israel, Italy, Jordan, Kenya, Mauritania, Morocco, Pakistan, Panama, Peru, Poland, Portugal, Romania, Russia, Senegal, Slovak Republic, Sudan, Switzerland, Syria, Tunisia, Turkey, Ukraine and Uganda. IPGRI's mandate is to advance the conservation and use of plant genetic resources for the benefit of present and future generations. IPGRI works in partnership with other organizations, undertaking research, training and the provision of scientific and technical advice and information, and has a particularly strong programme link with the Food and Agriculture Organization of the United Nations. Financial support for the agreed research agenda of IPGRI is provided by the Governments of Australia, Austria, Belgium, Canada, China, Denmark, France, Germany, India, Italy, Japan, the Republic of Korea, Mexico, the Netherlands, Norway, Spain, Sweden, Switzerland, the UK and the USA, and by the Asian Development Bank, IDRC, UNDP and the World Bank. The Institute of Plant Genetics and Crop Plant Research (IPK) is operated as an independent foundation under public law. The foundation statute assigns to IPK the task of conducting basic research in the area of plant genetics and research on cultivated plants.
    [Show full text]
  • Hoeschle-Zeldon:Layout 1.Qxd
    I. Hoeschle-Zeledon, S. Padulosi, A. Giuliani & U. Al-Haj Ibrahim Making the most of wild and relict species - experiences and lessons Abstract Hoeschle-Zeledon, I., Padulosi, S., Giuliani, A. & Al-Haj Ibrahim, U.: Making the most of wild and relict species - experiences and lessons. — Bocconea 23: 129-143. 2009. — ISSN 1120- 4060. Today’s narrow agricultural basket is a major concern for the future of humanity. Calls by the FAO for World leaders to devote greater attention to agricultural diversification have so far received very limited response (Swaminathan 2005). Crop choices made during the Neolithic Age still represent today the basis of our global food production systems (Janick 2001). Through its focus on the provision of calories to meet the demands of a burgeoning population, the Green Revolution has neglected the need for minerals, vitamins, micronutrients and other functional properties from food crops, particularly in developing countries. A shift of paradigm of agricultural efforts is advocated through the launching of an “Evergreen Revolution” which would address nutritional and health concerns through a more effective and sustainable use of agricultural biodiversity (Swaminathan 2006). Such an objective would rely heavily on crop genetic resources and on an array of species, variously called neglected or underutilized (Padulosi & Hoeschle-Zeledon 2004), till now largely sidelined by research and development efforts. In this paper, we present examples from a typical underutilized crop, hulled wheats (einkorn, emmer and spelt), which have returned to the limelight in Italy in recent years and that of a multi-purpose species, sumac (Rhus coriaria L.), today a relict crop in Italy, but still very popular in the Middle East.
    [Show full text]
  • WHOLE GRAINS a to Z
    WHOLE GRAINS A TO Z AMARANTH (Amaranthus cruentus) Amaranth was a staple of Aztec culture, until Cortez decreed that anyone growing the crop would be put to death. Seeds were smuggled to Asia, where local dialects referred to amaranth as “seed sent by God” as a tribute to its taste and sustenance. Amaranth kernels are tiny and resemble brown caviar when cooked. Today amaranth is making its way back, thanks to a lively, peppery taste and a higher level of protein (13.56% ) than most other grains. In South America, it is often sold on the streets, popped like corn. Amaranth has no gluten, so it must be mixed with wheat to make leavened breads. It is popular in cereals, breads, muffins, crackers and pancakes. Health bonus: Amaranth is a source of complete protein; its protein contains lysine, an amino acid missing or negligible in many grains. BARLEY (Hordum vulgare) Barley is one of the oldest cultivated grains. Egyptians buried mummies with necklaces of barley, and centuries later Edward I of England standardized the inch as equal to “three barley seeds.” It is a highly-adaptable crop, growing north of the Arctic Circle and as far south as Ethiopia. Barley has a very tough hull, difficult to remove without losing some bran. Pearled barley is not a whole grain (but is still high in fiber). Look for hulled barley or one of the new varieties of hull-less barley starting to be available. Lightly pearled barley is not technically a whole grain (as small amounts of the bran are missing)—but it’s full of fiber and much healthier than a fully-refined grain.
    [Show full text]
  • Introducing Nine Minute Cook Ancient Grains!
    Introducing Nine Minute Cook Ancient Grains! America’s Bulgur Company™ Organic Farro Bulgur – a 100% Whole Grain product, Farro is parboiled, dried and ground into distinct sizes. The result is a nutritious, versatile ingredient with a pleasant, nut-like aroma and a sweet, buttery flavor. It is a reddish brown color. Farro is said to be one of the oldest grains in the world. It is made from Emmer. Available in #1 Fine Grind and #3 Coarse Grind. Organic Freekeh Bulgur – a 100% Whole Grain product and is a quick hydrating roasted green hard Durum wheat. It is roasted green wheat that is processed into bulgur. It is rich in probiotic properties, low allergenic properties and low glycemic index. Freekeh is a greenish-tan roasted color and it has a distinctive and pleasing smoky smell and earthy flavor. Available in #1 Fine Grind, #3 Coarse Grind and Whole Kernel. Organic Kamut® Khorasan Bulgur – a 100% Whole Grain product made from Kamut® Khorasan wheat. It has 20-40% more protein than standard wheat, higher in amino acids than standard wheat and also higher in vitamins and minerals. Kamut® bulgur has a natural, sweet, buttery flavor and a golden color. Available in #1 Fine Grind, #3 Coarse Grind and Whole Kernel. Organic Bulgur – 100% Whole Grain White Wheat product processed into a pleasant, nut-like flavored bulgur. A pleasing light tan color and a uniform particle size make this a perfect ingredient that adds flavor and texture to a variety of dishes. Available in #1 Fine Grind, #3 Coarse Grind and Whole Kernel.
    [Show full text]
  • 2015 September Wellness Works Newsletter
    WellnessWorks MEET THE NEW (ANCIENT) GRAINS Today's healthy eaters have easy access to a more interesting and diverse range of whole grains than ever before. Many are ancient grains that offer more flavor, fiber and nutrients than modern wheat. Take this guide with you next time you go to the grocery store. Gluten-free grains are identified with "GF" after the name. AMARANTH (GF) The Story You might have amaranth in your flower garden. Foxtail amaranth (aka love-lies-bleeding) is just one of the many varieties of this New World food plant. Nutrition Amaranth has more protein than most grains. It's also high in vitamin E and lysine, an essential nutrient lacking in other grains. Uses Add amaranth flour to breads, muffins and pancakes. Cook whole-grain amaranth in boiling water until tender, about 18 minutes. THE LATEST ON FOOD AND YOUR HEALTH BARLEY, HULL-LESS The Story Barley is one of the world's oldest cereals. Nutrition All varieties of barley provide cholesterol-lowering soluble fiber. Most varieties require the removal of the tough hull covering, which also scrapes away the beneficial bran and germ. Whole-grain, hull-less barley doesn't need hulling. Uses Like brown rice, hull-less barley takes about 40 minutes to cook. Add to soups in place of rice or noodles. It's good in pilafs and hearty cold salads too. EMMER/FARRO The Story Emmer is an ancient strain of wheat first grown in the Fertile Crescent. A few millennia later, emmer was the standard daily ration of the Roman legions.
    [Show full text]
  • Strict Gluten-Free Diet for Celiac Disease
    Gastroenterology Divisions Celiac disease is an autoimmune disorder that causes damage to the small intestine when gluten is consumed. To test for celiac disease, your physician will order a blood test. If the test is positive, a diagnosis of celiac disease will need to be confirmed through a biopsy of your small intestine. If you have been diagnosed with celiac disease, it is vitally important that you follow a strict gluten-free diet to avoid further damage to your intestines. Gluten is found in the following grains: • Wheat (includes spelt, kamut, farro, durum, etc.) • Barley • Rye • Triticale – a hybrid of wheat and rye These grains are found in flour-based foods, such as crackers, bread, cereals, pasta, pastries, baked goods, etc. They may also be used in the production of certain ingredients, such as malt vinegar or beer made from barley or wheat. Wheat, barley and rye are good sources of complex carbohydrates, fiber, B-vitamins, magnesium, zinc, etc. Here is a list of naturally gluten-free foods to replace these nutrients: • Legumes (beans, lentils, peas) • Rice • Quinoa • Millet • Corn • Buckwheat • Amaranth • Sorghum • Teff • Certified gluten-free oats Other foods that are naturally gluten-free and provide a good source of fiber, vitamins and minerals include fruits, vegetables, nuts and seeds. Eating a variety of foods from all food groups, including proteins (meat, poultry, fish, eggs, legumes, nuts and seeds), dairy, fruits, vegetables and starches (potatoes, rice, oats, quinoa, etc.), helps prevent nutritional deficiencies. All packaged foods must list the ingredients on the package. Food laws require that any of the top 8 allergens, including wheat, be clearly stated on the package.
    [Show full text]
  • Cultivated Emmer Wheat (Triticum Dicoccon Schrank), an Old Crop with Promising Future: a Review
    Genet Resour Crop Evol DOI 10.1007/s10722-010-9572-6 NOTES ON NEGLECTED AND UNDERUTILIZED CROPS Cultivated emmer wheat (Triticum dicoccon Schrank), an old crop with promising future: a review Maria Zaharieva • Negash Geleta Ayana • Amin Al Hakimi • Satish C. Misra • Philippe Monneveux Received: 17 November 2009 / Accepted: 10 May 2010 Ó Springer Science+Business Media B.V. 2010 Abstract Cultivated emmer wheat, Triticum dicoc- specific taste and flavor of emmer wheat products have con Schrank, a tetraploid species with hulled grain, has led to a recent development of the cultivation in some been largely cultivated during seven millennia in the European countries. Emmer wheat also possesses Middle-East, Central and West Asia, and Europe. It valuable traits of resistance to pests and diseases and has been largely replaced by hulless species and is now tolerance to abiotic stresses and is increasingly used as a minor crop, with the exception of some countries like a reservoir of useful genes in wheat breeding. In the India, Ethiopia and Yemen, where its grain is used for present article, a review concerning taxonomy, diver- preparing traditional foods. Nutritional qualities and sity and history of cultivation of emmer wheat is reported. Grain characteristics and valuable agro- M. Zaharieva (&) nomic traits are described. Some successful examples CIMMYT Global Wheat Program, A.P. 6-641, 06600 of emmer wheat utilization for the development of Mexico, DF, Mexico durum or bread wheat cultivars are examined, and the e-mail: [email protected]; [email protected] perspectives in using emmer wheat as health food and N.
    [Show full text]
  • Greenmarket Recipe Series
    Greenmarket Recipe Series EMMER IN LEEK BROTH W / MUSHROOMS Emmer, also known as farro, is one of the “ancient grains” that was first domesticated in the Fertile Crescent. Emmer has a plump grain that is longer than wheat grains. It is the main ancestor of durum wheat, and like durum, emmer is a hard wheat well suited to making pastas. In Fact, it never lost popularity in Italy where it is called farro. The grain is lower in gluten than wheat but higher in protein and fiber. Emmer flour makes a tasty, bold-flavored bread that is heavier than wheat. It is believed that matzoh was originally made with emmer. The grains may also be cracked or cooked whole, as in the recipe here. Emmer’s chewy texture holds up even after long cooking. Fresh emmer will not need to be soaked, but it will reduce your cooking time. Recipe courtesy Robin Puskas of NY Kitchen Company. Visit Robin’s blog greenmarketcooking.blogspot.com Serves 4 Ingredients * 1 ½ C whole emmer grains * 3 ½ Tbs sunflower oil (locally grown & produced, sold at Cayuga Pure Organics) * 2 large or 3 small leeks, white sections halved lengthwise, cleaned, and cut into ¼ inch slices ¼ lb button mushrooms 5 C water * 2 ounces hard aged raw-milk cheese such as 3-Corner Field Farm’s sheep “Battenkill Brebis” or Cato Corner Farm’s “Womanchego”, a cow’s milk cheese inspired by the classic Spanish Manchego. (optional) * 3x3 inch piece of rind from same hard aged cheese Sea salt to taste * Ingredients available seasonally at your neighborhood Greenmarket Recipe continued on flipside .
    [Show full text]
  • Hulled Wheats 21-22 July 1995 Castelvecchio Pascoli, Tuscany, Italy
    Proceedings of the First International Workshop on Hulled Wheats 21-22 July 1995 Castelvecchio Pascoli, Tuscany, Italy S. Padulosi, K. Hammer and J. Heller, editors ii HULLED WHEATS The International Plant Genetic Resources Institute (IPGRI) is an autonomous international scientific organization operating under the aegis of the Consultative Group on International Agricultural Research (CGIAR). The international status of IPGRI is conferred under an Establishment Agreement which, by December 1995, had been signed by the Governments of Australia, Belgium, Benin, Bolivia, Burkina Faso, Cameroon, China, Chile, Congo, Costa Rica, Côte d’Ivoire, Cyprus, Czech Republic, Denmark, Ecuador, Egypt, Greece, Guinea, Hungary, India, Iran, Israel, Italy, Jordan, Kenya, Mauritania, Morocco, Pakistan, Panama, Peru, Poland, Portugal, Romania, Russia, Senegal, Slovak Republic, Sudan, Switzerland, Syria, Tunisia, Turkey, Ukraine and Uganda. IPGRI's mandate is to advance the conservation and use of plant genetic resources for the benefit of present and future generations. IPGRI works in partnership with other organizations, undertaking research, training and the provision of scientific and technical advice and information, and has a particularly strong programme link with the Food and Agriculture Organization of the United Nations. Financial support for the agreed research agenda of IPGRI is provided by the Governments of Australia, Austria, Belgium, Canada, China, Denmark, France, Germany, India, Italy, Japan, the Republic of Korea, Mexico, the Netherlands, Norway, Spain, Sweden, Switzerland, the UK and the USA, and by the Asian Development Bank, IDRC, UNDP and the World Bank. The Institute of Plant Genetics and Crop Plant Research (IPK) is operated as an independent foundation under public law. The foundation statute assigns to IPK the task of conducting basic research in the area of plant genetics and research on cultivated plants.
    [Show full text]