FARMMISCASALE
FROM THE PANTRY TO THE KITCHEN
Stone-ground flours, ideas to share.
Step into the Miscasale kitchen and find your next recipe to try.
Video recipe
FROM THE MISCASALE KITCHEN
Bugie (chiacchiere) — Italian Carnival pastries. You can use either our wholemeal soft wheat flour or our type 00 flour. Both are stone-ground. Video recipe
Discover the recipe →
Video recipe
FROM THE MISCASALE KITCHEN
Upside-down fruit cake with fine cornmeal. Ingredients: fruit of your choice, enough to cover the base of a cake tin measuring around 22…
Discover the recipe →
Video recipe
FROM THE MISCASALE KITCHEN
Sweet chickpea flour crêpes (without eggs or milk). Ingredients: 130 g of our stone-ground chickpea flour; a teaspoon of olive…
Discover the recipe →
Video recipe
FROM THE MISCASALE KITCHEN
Chickpea flour crêpes (without milk or eggs). Ingredients: 1 litre water; 10 g salt; half an espresso cup of olive oil; 350 g of our…
Discover the recipe →
Video recipe
FROM THE MISCASALE KITCHEN
Video recipe for our homemade pastiera, a traditional Italian tart, made with our stone-ground soft wheat flour. Video recipe
Discover the recipe →
Video recipe
FROM THE MISCASALE KITCHEN
Homemade chocolate pudding with cornmeal. A quick and simple pudding, using fine cornmeal to thicken the chocolate mixture…
Discover the recipe →
Video recipe
FROM THE MISCASALE KITCHEN
Chickpea hummus (a cold spread) — our version. This recipe also works well for using up cooked chickpeas. Ingredients: 250 g of our whole chickpeas (if…
Discover the recipe →
Video recipe
FROM THE MISCASALE KITCHEN
Breadsticks and focaccia with stone-ground wheat and corn. Ingredients: 200 g of our cornmeal — I used the one ground for polenta…
Discover the recipe →
Video recipe
FROM THE MISCASALE KITCHEN
Cocoa cake with semi-wholemeal flour, cooked in a saucepan in 15 minutes. Video recipe
Discover the recipe →