Origin & Production
When creating this flour our quest was to create something different out of the best of the best from two worlds or to be more precise from two different growing places. We already knew that the white truffles we should be used in this mix were to come from the golden part of Istria, Slovenia and Croatia, where today you will without a doubt find world-class quality truffles.
Due to our Scandinavian heritage, we decided to search more geographically narrow and found our flour on an east located small and very narrow island in the south of Sweden called Öland. The variety of wheat they harvest here is named Ölands Lantvete, directly translated to Ölands farmers wheat.
Öländskt Lantvete is an old cultural variety that is not as hard-earned as the more modern varieties. Ölands Lantvete has a higher proportion of minerals and is considerably more useful than modern varieties.
The crop is milled through a traditional stone cold-mill and then mixed with flash-dry frozen white truffle.