Organic Solina Heritage White Flour

We mill a wide range of flours originating from many different cultures & geographic regions, discovering fascinating flavours and varieties. Heritage and ancient wheats are rooted in cultural contexts spanning thousands of years, with seeds passed down from generation to generation. We are working with small growers to rebuild local grain economies and reconnect us to stories long forgotten. At the foothills of Majella in Italy’s mountainous Abruzzo region, a group of farmers are cultivating a “soft” wheat known as Solina, a variety which was sourced from the hilltop of Santo Stefano di Sessanio, where straight strips of fields are cultivated at 1200m above sea level. Solina has been preserved as a rare cultivar and grows very tall, sometimes reaching 180cm. The cultivation is demanding, with low yield and arduous mountains terrains. Cultivation must be alternated with crops such as corn and potatoes and then with forage or grain legumes such as chickpeas and lentils; waiting times for the harvest are long, especially at higher altitudes. Solina is a limited wheat as the average yield is not high. The ability of this grain to survive in poor soil and hostile weather has in the past ensured the sustenance of the local communities. There is an old saying from the Abruzzo region: “Solina is the mother of all grains”. Solina is in the Italian Slow Food Foundation for Biodiversity. Solina can be considered as a true landrace and is a great example of how diversity linked with sustainable farming systems can support the development of marginal and mountainous areas. With its naturally full flavour and unique aroma, the flour obtained is particularly suitable for making bread and traditional desserts, but it can also be used to make fresh pasta at home. **Please note that due to the limited availability of the grains we use for this flour, the current batch is BBE November 2025