A few decades ago, in the Tavoliere della Puglia, after harvest, stubbles were burned and landlords allowed their farmers to pick the few grains of wheat left on the fields.
A very hard job carried out by the women under the very hot sun of Puglia.
This is how “grano arso”, burnt wheat, was born. The poor’s wheat, milled to get black flour used to make pasta or focaccia or traded for a small quantity of white flour.
Today, with the right amount of toasting, the wheat gets that burnt flavour and smoky feeling of the old days.