Itinerary in the Pisan Hills: Pastina, Pieve di Santa Luce, Lari
Wheat is a food known and used since the dawn of time and it seems that it was already cultivated in prehistoric times. Over the centuries, man has started sowing it in different territories, discovering different types of wheat.In Italy, where the climate and the territory are particularly favorable to this type of crop, wheat is grown in all its varieties. There are various types of wheat, but we can distinguish them in two main categories: common wheat and durum wheat. Both types are used for feeding: from the first we obtain flours useful for the preparation of bread, biscuits, fresh egg pasta, cakes and pizza; from the second, instead, we obtain the semolina (of durum wheat, semolina, whole wheat, etc.) which serves to prepare the pasta. The different types of semolina contain a different amount of fiber and mineral salts.
Tuscany is not a land of pasta factories like other Italian regions are, especially in the south. However, there are interesting local realities, which have been producing excellent quality pasta for years, appreciated both in Italy and abroad. This itinerary aims to highlight some of them, linking them to its territory, mainly concentrated in the Pisan Hills. Here there are villages and towns with unknown names but placed in a landscape that has managed to maintain its identity and traditions. And that will surprise you.