An annual herbaceous plant with a tall, sturdy ear, cereal rye is distinguished from wheat, which it resembles, by its longer and more slender seeds. It grows well at high altitudes; it is indeed typical of many mountainous areas of Italy and Austria and requires neither fertilisers nor any particular soil care to cultivate.

The properties of rye

A traditionally "poor" food by both tradition and culture, rye and its derivatives are in fact, from a nutritional standpoint, a valid food and, especially in its wholegrain form, rich in important and energy-giving nutrients.

Its protein content is particularly substantial, amounting to 11.6% (per 100 grams edible portion) in the refined grain and 16.6% in the wholegrain, surpassed only by a particular type of Nordic oat. It has a high phosphorus content, with 536 mg per 100 grams, as well as 2.6% fat and 68% starch. Anything but poor, then.

The uses of rye

Rye bread, typical of Valtellina for example, is made by mixing equal parts of rye flour and wheat flour. Unfortunately, however, it is quite difficult to find genuine wholegrain rye on the market: semi-wholegrain, or even refined, flour is often passed off as such, and it is easy not to notice due to its dark colour.

Among pre-packaged products, loaves in half-kilo sizes are often found, though preservatives and a great deal of water are frequently added to them: they have a characteristic texture and an extremely high moisture content that makes them heavier (on our wallets too), and a distinctive, slightly sour and full-bodied flavour. Rye flakes can also be found, though less easily — they are excellent for breakfast, to add to soups, creams or broths.

The tastiest rye-based recipes

Finnish archipelago dark bread

Muesli and dried fruit bars

Rye flour savoury tart filled with red cabbage, goat's cheese and pine nuts

Rye and walnut flatbreads

Rye crumble with celeriac and sweet potatoes