Three Fingers with BURNT WHEAT

GRANO ARSO: born in Puglia in the Foggia area, burnt wheat is one of the contemporary examples of food waste recovery. 
Burnt wheat flour is in fact a wholemeal flour obtained from burnt wheat grains left on the ground. 
For decades, burnt wheat was the symbol of peasant tradition because landowners allowed farmers to collect the burnt grains of wheat after the practice of burning the stubble which favored the recovery of the ears left on the ground and the fertilization of the land for the next harvest . 
The flour obtained from burnt wheat grains, mixed with very little white flour, gave rise to a dark wholemeal flour with a significant bitter taste.   Today the grain is roasted with a process very similar to coffee roasting, and releases aromas of coffee and liquorice.