Farina London Information

Farina is the Italian word for flour. We’re named after this basic ingredient because we are proud of our ancient grains. These grains, such as semolina and Kamut, are defined as those that have gone largely unchanged over the past decades compared to today’s wheat genetically manipulated to increase its gluten content for industrial processing. Our bread is made from authentic semolina milled in Altamura, a hilltop town in the heart of Puglia, renowned for bread-making since the Roman Empire. The semolina flour gives a crunchy bite and soft crumb with its water absorption capacity 10 to 15% higher than regular flour. Our sourdoughs are leavened for 30 hours using minimal sourdough starter, hand- kneaded, and baked in stone ovens. This traditional method coupled with the absence of any preservatives or industrial yeasts makes our bread lighter to digest and last for days. To enjoy its original crunchiness place the loaf in the oven at 180°C for 4-5 minutes even the following days. “Altamura bread, by far the best bread to be had, so good that the wise traveller takes a supply with him for his onward journey” Book I, v of Horace’s Satires, 37 bc