Carosella soft wheat is a widespread wheat variety in Cilento and Southern Italy and it is believed to have been growing since the times of the Roman Empire.
Its plant is at least one meter high. The yellow-orange grain shape is small, tapered, light and shining. Actually, the grains are near to the ear of the corn which is long and slender. The vernacular name is “Carusedda” and it comes from “grano tosello” (trimmed wheat) meaning shaved or smooth head. The caryopsis is the dry grain of wheat still covered by the husk, that is, the first leaf coating. It has a very particular grooving marking it from other kinds of wheat. The husk can be white or red thus giving origin to two different ecotypes, that is, “red Carosella” and “white Carosella”.
Due to its grains, Carosella flour has a plain white color as well as a soft and fine texture. It has a nutty, sweet flavor too.
Carosella flour can be used to make sweets, pizza, pasta, and bread.
It is made from the grinding of soft wheat during which extraneous substances and impurities are removed. This is the natural white flour and it is very different from the refined one which now is used for making a softer white bread.