Starbene news: The Made in Italy you don’t expect

“At its core there is a selection of local durum wheat semolina with a low gluten index, then the fragrance of sourdough starter, the antioxidant properties of turmeric, and baking in ancient olive-wood-fired ovens,” explains Francesco Cantoro, a lawyer and the creator of the product, which today is also used by Michelin-starred chefs such as Heinz Beck. “The result is a highly digestible food that is quick to use: it can be added just as it is to salads or paired with any hot or cold dressing, without soaking it in water” (friscous.it).

Local low-gluten durum wheat semolina, the fragrance of sourdough starter, the antioxidant properties of turmeric, and baking in ancient ovens fueled with olive wood.