The constant search for innovative proposals in the field of natural nutrition started at the opening of our restaurant and then continued with the participation in the Ecoristorazione Trentino project of the Autonomous Province of Trento led Mirko, our Pizza maker, to turn his attention not only to goodness but also and above all to everything that involves the intake of healthy food for our health.
For the preparation of our traditional pizza we have chosen to use only organic flours of ancient grains from Italian granai. These varieties of wheat, both hard and tender, were cultivated in Italy in the early 1900s and then abandoned with the advent of the industrial period. Since species of the past remain authentic and original, they have not undergone any modification by man to increase their yield. The different varieties of ancient wheat are particularly rustic, low in nutrients and water because they were selected at a time when agriculture was not yet intensive and supported by the use of chemical fertilizers, pesticides and irrigation systems. Therefore they produce less, but do not require fertilizers, nor herbicides and are certainly more compatible with our metabolism thanks to a protein composition more easily assimilated than modern grains. Stone grinding, then, preserves the wheat germ and bran, undoubtedly the richest part of nutrients useful for the organism, being mainly made up of vegetable fibers, proteins, mineral salts and vitamins.
The reintroduction of ancient grains into agriculture has shown that, compared to refined white flours, they keep the glycemic index low, combating obesity and preventing the development of diabetes and coronary heart disease. The more refined products are assimilated by our body, in fact, the greater the amount of insulin that must be produced by the body. Insulin, in turn, promotes fat storage and can cause diabetes, migraines, tiredness, allergies and other diseases in predisposed subjects.
The new dough with 100% organic Italian flour and that of Altri Tempi are professionally made by Mirko with indirect processing and with the addition of the "biga", drastically reducing the percentage of yeast to give space to a leavening and consequent slower maturation, thus obtaining a product of exceptional solubility and digestibility. A due thanks also goes to our trusted Mills who provide us daily with certified products of the highest quality.
Eating is a necessity.
Eating smartly is an art. (Fra
nçois de La Rochefoucauld)