Buckwheat flour

Buckwheat, despite the name, is not wheat: it is the seed of a plant from the rhubarb family, and it is gluten-free. In Valtellina it is the base of pizzoccheri, in Trentino of black polenta.

Its flour is grey, with a strong, almost toasted flavour. A small amount in focaccia or shortcrust adds character and a lovely colour.