BioAlberti flours are born from the milling of our grains, grown with organic farming methods. They are stone ground in a water mill and the cereal is ground more slowly and the germ, i.e. the nutritive part of the grain, remains intact preserving the best organoleptic qualities and keeps intact the nutritional elements essential to ours body. BioAlberti type “2” soft wheat flour is produced with ancient varieties of soft wheat: Verna and Gentilrosso, which are two ancient varieties of wheat grown in the early 1900s. This type of wheat has a fairly tall ear, is rich in proteins and like all ancient grains it is low in gluten. In the kitchen, this type of flour is indicated for the preparation of sweet and savory baked goods and for homemade bread. Also excellent used in the preparation of tarts, pizzas and focaccias.