Rye

Rye is the richest in protein and phosphorus of all the cereals, which is one of the reasons why it is recommended for students or anyone else who is generally run down. Furthermore, it seems that rye, especially if taken in grain form, has a calming effect. The flour obtained by grinding the rye grains is very dark in colour and has a slightly sour taste.

It is not widely used in Italy, whereas it is used in many European countries for breadmaking. It is a difficult flour to use on its own, as it has very little gluten and consequently is often used together with other flours.