Tag Archives: ancient grains

New at Via Umbria: Ancient Grains

You might think that a grain is a grain is a grain. You would be wrong.

It is difficult to define what makes something a uniquely Italian experience. It is so much more than any one thing – maybe it comes down to the bounty and place, where people care about and protect the land and create a culinary history that is deep and wide.

Out of that history are ancient Italian grains: the black chick peas, farro, millet, new grain flours and they are generations old and unique in flavor. Quite simply, there is nothing like them. Whether used to create a simple pasta, or mixed with vegetables of the season, these grains carry a story that you will remember long after you have taken your last bite.

These ancient grains will be sold in Via Umbria, re-opening this fall in new form with a full market, prepared food, and a demonstration kitchen.

Part of our past Food and Wine tour this October included lunch made right on the Il Molino farm, where guests savored pastas made from the farm’s farro and senatore cappelli grains, both ancient grains that have been rediscovered and popularized (for a reason) of late. Both pastas served were full of a distinct and cut above in flavor, mouthfeel and satisfaction.

Il Molino Ancient Grains

After lunch guests toured the mill and watched the ancient grains be milled into fine or coarser flour and an exposition of beans and legumes, most of them tracing their roots (literally) to ancient forebears and unique to small, particular areas in Italy.

Ancient Grain

And Via Umbria is bringing it all to you so you can cook it for the people you love. You will also find them used in the prepared foods you can purchase at Via Umbria to bring home and serve the people you love.

Flour from Ancient Grain

Interested in the daily means and special dinners? Send an email to events@viaumbria.com and we will send you menus and updates this fall.


Ci Vediamo!

—Via Umbria

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You might think that a grain is a grain is a grain. You would be wrong. It is difficult to define what makes ...