STONE-GROUND TYPE 2 VERNA WHEAT FLOUR
“Verna wheat is an ancient variety of soft wheat with a low content of gliadin and glutenin—proteins that, when mixed, form gluten. The whole-body flour, stone-ground Type 2 flour, preserves the full nutritional value of Verna wheat kernels.
Food products made with Verna wheat flour have a low gluten content.
Verna wheat is a conscious dietary choice for intestinal health and well-being at any age.
Health begins in the gut.”
Pier Luigi Rossi
Specialist in Food Science
University Professor
First Rector of the Fraternita dei Laici – Arezzo