Grano arso (literally "burnt grain" in Italian) is wheat which has been charred before being milled. It is popular in Italian cuisine.
Meaning Grano arso means "burnt grain" in Italian.
History According to Missy Robbins grano arso originated in the southern Italian region of Apulia and was a low-quality product eaten out of necessity, which later became trendy.
Description Grano arso is dark-colored and has a smokey flavor. It is also described as having nutty notes.
Use It is often mixed with normal flour to cut its bold flavor. It is generally used to make pasta.
See also Apulian cuisine Parched grain Gofio
References