Description
The Farine de Petit Épeautre de Haute Provence PGI is processed from the homonymous straw cereal, Petit Épeautre, which literally means "einkorn", belonging to the family of Graminea, from the Triticum monococcum species.
Production Area
The production area of Farine de Petit Épeautre de Haute Provence PGI covers many municipal areas of cantons belonging to the departments of Alpes de Haute Provence, Hautes-Alpes and Vaucluse, in region Provence-Alpes-Côte d'Azur, and to the department of Drôme, in region Rhône-Alpes.
Production Method
After harvesting, the emmer is stored and then the grains are separated from their peel, also called husk, in the decortication farms. The time between harvesting and decortication must not be over two years. The transformation into flour is made within six months from decortication and by means of two different techniques of milling: either traditional milling made on a millstone by the producer in his farm or mill grinding, which may be developed also out of the production area. In the first case, milling is made through only a passage between two stones equipped with groves and the later phases of storing and conditioning are handmade. Mill grinding, on the contrary, is developed in more passages between grinders and processing machines. Both milling techniques allow achieving wholemeal flour but which can be also sieved.
Appearance and Flavour
Farine de Petit Épeautre de Haute Provence PGI has a characteristic ivory-cream colour with a scarce content of gluten which slows down the rising process, and a typical and delicate walnut hint which can be recognised in the dishes made with this ingredient.
History
Farine de Petit Épeautre de Haute Provence PGI flaunts ancient origins linked to the typical resistance and ease in storage of einkorn, which enabled the survival of the Provence populations during the invasion of the Roman Empire and the Nordic populations. Prehistoric traces of its presence can be found in the Haute Provence, as well as during the entire period of the Middle Ages. In fact, the administrative acts of 1338 confirm all this as well as the investigations of 1775 and the agricultural statistics made between 1804 and 1874. The production of this flour rich in lipids was highly spread and had a lower cost compared with wheat flour. Evidence is given by the many mills, by now idle, which can be found along the rivers. Today they have been replaced with technological machines which favour the flour's treatment and spread.
Gastronomy
Farine de Petit Épeautre de Haute Provence PGI has to be stored in a dry place and consumed within nine months from milling to appreciate completely its qualities. It is used as a basis to prepare backed products; it gives the bread a crumb which is gold in colour and has a characteristic and delicate walnut taste. It is also an ingredient of other recipes such as omelettes and sauces to accompany meat and vegetable dishes or to replace wheat flour.
Marketing
The product is sold as Farine de Petit Épeautre de Haute Provence PGI, whole or sieved. The flour obtained by mill grinding is sold both loose and in packaging of 500 gr or 1, 10, 25 or 50 kg, whilst the flour processed through natural milling is sold exclusively in packaging of 500 gr or 1, 10 and 25 kg.
Distinctive Features
The Farine de Petit Épeautre de Haute Provence PGI is obtained from the "einkorn" variety, to which the product owes its peculiar organoleptic properties. It is characterised by a particular adaptability to the extreme climate of the production area which is characterised by dry summers and cold winters.
