Buckwheat, known in Italian as granosaraceno, isn’t wheat at all but a pseudocereal from the knotweed family, long valued in mountain kitchens for its nutty taste and the way it behaves in doughs, batters, and polenta mixes.
Naturally gluten-free and rich in fiber, minerals, and bioactives such as rutin, cooks notice the darker color and fuller aroma, while nutrition researchers keep pointing to its distinctive flavonoid profile. In other words, it earns a place on the table for flavor first, with a nice nutritional bonus as a side!
