October’s Panissimo: Farina bona, potatoes and walnuts yeasted bread rolls / Panissimo di Ottobre: Panini di farina bona, patate e noci

When reading this month’s theme for Panissimo challenge, ancient/special flours, there was no doubt, farina bona would be one of the ingredients I would use. Farina bona is a very special cornflour, finely ground and toasted, with a earthy deep perfume reminiscent of roasted hazelnuts, butterscotch and freshly popped corn. Used for centuries in Val Osernone, in the italian part of Switzerland, this flour went gradually lost until recent times when, probably following the latest trends in reviving regional/traditional ingredients and recipes, it has had a strong comeback on our tables.