Parco Nazionale del Pollino

History: Carosella flour of Pollino is obtained from the milling of an ancient variety of common wheat (Triticum aestivum). Its name, which in dialect becomes "Carusedda", comes from "grano tosello" (trimmed wheat). The caryopsis has a very particular grooving distinguishing it from other kinds of wheat, the outer shell can be white or red, giving origin to two different ecotypes, "red carosella" and "white carosella". Carosella flour can be used to prepare sweets, pizza, pasta, and bread.

• Territory: Pollino National Park
• Consistency: soft and dusty
• Production period: all year round