In the heart of Salento, between centuries -old olive trees and farms full of history, there is an ancient almost forgotten culinary tradition, which involves the use of acorn flour for the production of bread. At one time, when poverty marked the peasant life deeply, this flour represented a precious resource, capable of transforming a spontaneous fruit into a substantial and nourishing food.
Today, the rediscovery of this practice is configured as a tribute to that past to be rediscovered, but also an opportunity to enhance a sustainable and full of beneficial properties.
The valley valley: tradition symbol
Ghianda flour was obtained mainly by the fruits of the Quercus ithaburensis macrolepisalso known as Vallonea oakbelonging to the family of Fagaceae. A majestic tree, characterized by large acorns and an imposing crown, particularly widespread in the Mediterranean basin (Greece and Turkey), and which in Italy finds the greatest diffusion in Puglia, especially in the Salento area.
Not surprisingly, some farms in the area still bring names linked to this tradition. An emblematic example is the “Spaccaghiande Masseria” of Supersano, whose name suggests a past linked to the processing of the acorns to obtain flour. For centuries, rural communities have exploited the resources offered by these trees, transforming the acorns into a fundamental ingredient of the daily diet.
The rediscovery of acoring flour
In recent years, the interest in acorn flour has returned to grow, thanks also to the example of international realities that have re -evaluated its use. An emblematic case is that of Kea, a Greek island where the American entrepreneur Marcie Mayer has started a recovery project of this tradition. His initiative made it possible to report an ancient practice in vogue, and has also created a productive induced that supports local farmers.
Mayer’s goal was to return dignity to a food that, in the past, has represented a survival resource for many families. During the most difficult periods, the acorns were considered the “bread of the poor “ And their consumption was often wrapped in a sense of shame. Today, however, this ingredient is re -evaluated for nutritional qualities and for the contribution to food sustainability.
Ghianda bread
The bread obtained from the acorn flour has a slightly sweet taste and a raw consistency. Traditional preparation provides for mixing with other flours, such as wheat, to improve their workability and obtain a more elastic dough. The result is a dark color bread, with an intense perfume and particular taste, which recalls the essence of the Apulian land.
In addition to the historical and cultural value, the acorn bread offers interesting nutritional benefits, given that the flour with which it is made is naturally free of gluten, rich in fiber and antioxidants, and represents a healthy alternative to traditional cereals. In addition, production could contribute to a more sustainable management of forest resources, and thus promote the collection and processing of acorns as an additional activity for rural communities.
An opportunity for Puglia
Recovering the tradition of acoring flour means rediscovering a piece of gastronomic history, an opportunity to enhance a product that fit perfectly into the current sustainable nutrition trends. In an era in which attention to the natural and not very processed ingredients is increasingly high, the return of the acorn flour could represent an opportunity for bread craftsmen, farmers and restaurateurs eager to offer consumers a traditional product, deeply linked to the history of the territory.
The Apulian land, homeland of some of the most appreciated breads in Italy (such as the Altamura bread) could thus accommodate this ancient tradition again, restoring the place it deserves on the tables and craft shops. A small gesture of rediscovery that could be transformed into a great value for the future of local nutrition and culture.
