Verna common wheat flour was created in the 50s, as the result of crossbreeding. It is one of those Tuscan flours made from ancient wheat varieties. This common wheat is mainly cultivated in the Chiana Valley next to the city of Arezzo, but its name reveals its true origins: this wheat comes from the Verna mount in the Casentino area, where it used to be farmed by local friars. 

Verna flour contains less than 1% of gluten, compared to 14% of gluten contained on average in ‘modern’ flour types.

This common wheat flour is ideal to make bread and fresh pasta!

Podere Belvedere is a farm specialised in organic farming of ancient grains. Its flours are unique and truly genuine products and are made from wheat varieties which have not been altered or modified over time.