Verna Ancient Grain Flatbreads with Chianina Bresaola

Today, we present a recipe that blends great tradition with significant innovation: Flatbreads made with Verna Ancient Grain Flour and Bolognami Chianina Bresaola. It is traditional because its core ingredients Verna flour and Chianina beef are pillars of Tuscan culinary history. It is innovative because we introduce Middle Eastern influences, using Tahini and Cumin to season the sauce. This fusion of traditions creates surprisingly exceptional flavors.


The Story of Verna Ancient Grain

Verna wheat is one of the "rediscovered treasures" of Italian agricultural biodiversity, particularly in Tuscany. It is a soft wheat that has experienced a true renaissance due to its nutritional properties and fascinating history. Created in 1953 by the renowned geneticist Enrico Avanzi, Verna is a cross between two historic varieties (Est Mottin 2 and Mont Calme). Its name derives from Mount Penna in the Casentino area (Arezzo), home to the Franciscan Sanctuary of La Verna. The grain was originally cultivated in these mountainous areas due to its exceptional resistance to cold and disease. It is considered a "Super-Grain" because of its extremely low gluten content roughly 0.9%, compared to the 10–15% found in modern wheats. While not suitable for those with celiac disease, it is much more digestible for those with non-celiac gluten sensitivity. Studies by the University of Florence have even shown that consuming Verna bread can help reduce total cholesterol, LDL, and triglycerides. The flour is naturally rich in polyphenols and flavonoids, which help fight cellular aging. Characteristics: Appearance: Darker, amber-toned compared to standard "00" flour. Texture: Lower elasticity due to low gluten; often requires high hydration and natural leavening (sourdough). Flavor: Intense, with notes of hazelnut and the aroma of freshly cut grass

Ingredients Serves 4

  • For the Flatbreads:
  • 500g Bolognami Verna Ancient Grain Flour
  • 325ml Water
  • 8g Salt
  • 5g Fresh Yeast (or 100g Sourdough Starter)
  • 1 tbsp Santa Margherita Bolognami Extra Virgin Olive Oil
  • For the Red Lentil Hummus:
  • 250g Bolognami Decorticated Red Lentils
  • 1 tablespoon of tahini sauce
  • Juice of half a lemon
  • 1 small garlic clove
  • 1 level tsp Bolognami Cumin Seeds
  • Salt to taste
  • 2 tbsp Santa Margherita Bolognami Extra Virgin Olive Oil
  • For the Filling:
  • 200g Bolognami Chianina Bresaola
  • 1 Cannara Red Onion
  • 100ml Red Wine Vinegar
  • 50ml Water
  • 8g Salt
  • 10g Brown Sugar
  • Fresh Arugula to taste

Preparation

The Verna Flatbreads, dissolve the yeast in lukewarm water. Add the sifted flour and begin kneading. Incorporate the salt and olive oil, working the dough until it is smooth and elastic. Cover and let rise for 2–3 hours until doubled in size. Divide the dough into balls of about 120g each and roll them into thin discs (5–7 mm). Heat a heavy griddle or pan and cook for 1–2 minutes per side. The bread should puff up, creating an internal pocket. Keep covered with a cloth to maintain softness. Red Lentil Hummus, rinse the lentils and cook in lightly salted water for 10–12 minutes until soft but not watery. Drain thoroughly and blend with tahini, lemon juice, garlic, cumin, and olive oil. The consistency should be creamy but firm enough to hold layers without running. Adjust salt and let rest for 20 minutes to meld the flavors. Pickled Cannara Red Onion, thinly slice the onion (1–1.5 mm). In a small pot, bring the vinegar, water, salt, and sugar to a boil. Pour the hot liquid over the onions and let rest for at least 1 hour (ideally 4–6 hours). Drain and pat dry before use. Assembly, slice the Chianina Bresaola (neither too thick nor too thin). Open one side of the flatbread to create a pocket. Spread a generous layer of lentil hummus inside, followed by three slices of Bresaola, a bunch of fresh arugula, and the pickled onions. Enjoy!

Wine Pairing Rosso di Montepulciano Biologico D.O.C. Vecchia Cantina

To accompany this dish, we suggest the Organic Rosso di Montepulciano D.O.C. from Vecchia Cantina. Produced primarily from Sangiovese grapes grown at 250–450 meters above sea level, this wine reflects the stony, hilly terrain of the region. After a 10-day controlled fermentation in stainless steel, it is aged in Slavonian Oak barrels for at least 3 months. Appearance: Intense ruby red with violet reflections. Nose: Fruity notes of red berries, expansive and persistent, with hints of underbrush. Palate: Full and savory, well-balanced with a pleasantly tannic finish. Serving Temp: 16°–18°C