il Buco Alimentari e Vineria in Manhattan is an Italian specialty store and restaurant that has recently developed its own leavened innovation. This ancient grain focaccia is made entirely from ancient Sicilian organic triticum durum whole wheat timilia flour that is specially milled for il Buco by a single producer. Danny Rubin, il Buco's Retail Operations Manager, is the reason it happened, "Two years ago I was in Sicily meeting with our producers, and we met this guy who's using this flour... it grows in these gigantic fields, really, really high... basically when [wheat production] changed and became a chemically processed production, homogenized, the flour deformed and got smaller... all the variation is where flavor comes from in the grain."
Read the full Forbes article here!