• rye


      The rye is a very robust cereal which resists to cold temperatures and grows in the mountains, even on poor grounds. It was one of the best known cereals in antiquity. The rye has its origins in the Asia Minor, the first documents about it check back to 2000-3000 years ago. At the beginnings it was considered a weed, the Romans for example didn’t like its taste, even if this is the cereal which is most similar to the wheat. In Italy this kind of cereal is cultivated in the North and is one of the ingredients of the popular rye bread, enriched with caraway and fennel, excellent to cold cuts.

      Moreover this kind of bread supports the digestion. In Germany and Russia the rye is also used as animal food and to prepare the so-called rye beer. The areas where this cereal is diffused are: Russia, Germany, Poland, USA, Norway. Rye contains carbohydrates, vitamins of the B group, vitamin E, fibres, lysines, mineral salts, zinc, potassium, iron and magnesium. The rye has laxative, emollient, anti- sclerotic, purifying, energetic, consolidating, blood circulation stimulating, anti-depressive, satiating properties. It activates the metabolism. An universitary research of Lund in Sweden confirmed that people who consumed this cereal at breakfast or in other occasions during the day felt full, moreover this kind of bread keeps under control the level of cholesterole. It contains less calories than common bread. The rye is consumed under the form of flour, but it’s also available as grains. If they are toasted, they can substitute the common coffee. Another idea to consume rye is the brew, known for its laxative and emollient qualities, while the rye flakes are an ingredient in the Swiss muesli.