Grano arso
Grano arso (literally "burnt grain" in Italian) is wheat which has been charred before being milled. It is popular in Italian cuisine.{{cite web |title=Top Chefs are Purposefully Burning Your Food |url=https://www.bloomberg.com/news/articles/2018-01-16/burnt-flour-grano-arso-in-pasta-and-bread-what-is-it-how-to-use?embedded-checkout=true |website=bloomberg.com |publisher=Bloomberg |access-date=15 February 2025}}
== Meaning ==
History
According to Missy Robbins grano arso originated in Puglia and was a low quality product consumed out of necessity which later became trendy.{{cite book |last1=Robbins |first1=Missy |last2=Baiocchi |first2=Talia |title=Pasta |date=2021 |publisher=Ten Speed Press |location=California and New York |isbn=978-1-9848-5700-2 |page=11}}
Description
It is darkly colored and has a smokey flavor. It is also described as having nutty notes.{{cite web |last1=CRADDOCK |first1=KAT |title=Do Like the Italians and Burn Your Pasta |url=https://www.saveur.com/grano-arso-burnt-wheat-pasta/ |website=saveur.com |publisher=Saveur |access-date=15 February 2025}}{{cite web |last1=Lindley |first1=Rachael |title=Try this ‘Tex-Italian’ Gran Arso Carbonara with Lemon Ricotta and Pepita Pesto |url=https://360westmagazine.com/features/2024/01/try-this-tex-italian-gran-arso-carbonara-with-lemon-ricotta-and-pepita-pesto/ |website=360westmagazine.com |publisher=360 West Magazine |access-date=15 February 2025}}{{cite web |last1=Weber |first1=Shannon |title=Grano Arso, AKA Burnt Wheat Flour, Adds Nutty, Smoky Flavor to a Range of Dishes |url=https://www.feastmagazine.com/recipes/grano-arso-aka-burnt-wheat-flour-adds-nutty-smoky-flavor-to-a-range-of-dishes/article_52a3d066-f4ed-11e9-9b72-9b3e0864bfd5.html |website=feastmagazine.com |publisher=Feast Magazine |access-date=15 February 2025}}
Use
It is often mixed with normal flour to cut it's bold flavor. It is generally used to make pasta.