The croccantella is definitely part of the “transmessi”, or those French “entremets”, minor dishes, which are served between courses. These are very varied and imaginative dishes, but they often have the disadvantage of being high in calories. So what should we do? There is no problem with their occasional use, as any healthy, normal-weight person can afford to indulge in them.
But since it is a shame to give them away only on one occasion, they can be used as a single dish, perhaps accompanied by vegetables. In fact, moderation is definitely the best way to success, so eating it in small quantities (even though it may be difficult given its goodness) together with a portion of protein and vegetables will certainly be the most profitable choice. Nowadays, thanks to large-scale distribution, we can see heaps and heaps of flours on the shelves, from the most refined to wholemeal, stone-ground and many others. Anybody would be confused, me first.
This is why I have decided to clarify the situation today: First of all, we have durum wheat flour, commonly referred to as ‘semolina’, which has more protein and absorbs larger amounts of water during its processing. The dough has less elasticity than soft wheat and is mainly used for bread making and pasta production. Next comes wheat flour, which is so called because its grains break easily. It has a soft, powdery consistency and is used for bread, cakes and even fresh pasta. It differs from durum wheat flour in that it is more elastic in dough, but also has a lower protein and gluten content. 00 flour is certainly the most refined. It is obtained by grinding the grain of wheat, in which unfortunately all the best parts for our nutrition are discarded.
The bran, which is rich in fibre, goes, as does the wheat germ, which is rich in vitamins, minerals and amino acids. In this flour, only the starch remains, a simple carbohydrate, full of sugars. Unlike its sister flour, 0 flour is simply less refined. It is left with a little bran and nothing more. Wholemeal flour is the ultimate wheat flour. Being stone milled, it is not overheated and does not lose any of its nutrients. It contains all parts of the grain, which is why it is considered a complete food. Manitoba flour is derived from Manitoba soft wheat of Canadian origin. It is used to strengthen weaker flours or for the production of long-rising products such as panettone, pizza, focaccia, etc.
The strength of this flour lies in the abundant presence of gluten, so people with coeliac disease: beware! Senator Cappelli flour is definitely part of the long list of flours made from ancient grains. These contain less gluten, are lighter and more digestible. Remember that ancient grains are our history and culture, so let’s not forget them for a white flour that has nothing in its past! In addition to these countless flours, there are also gluten-free flours, but we will talk about these in a second article!