Introducing the Oliveto Wheat Project
September 2nd, 2009 by Bob Klein
Last year, we got our hands on seeds of three Italian wheat varieties and asked our friendly farmers to grow them out for us in experimental plots. That put into gear a great adventure for us, which we’ll be sharing with you over the next few weeks and months.
Along the way we found an extraordinary miller, who has created a technique for milling a “true whole-milled” flour that has exceptional texture and flavor.




