Mare Nostrum: mozzarella cheese, tuna, anchovies, capers, peppers and bio quinoa
Pizzas available from 01 of July 2014
It is a pseudocereal rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds.
It is high in protein, lacks gluten, and is tolerant of dry soil. Quinoa can be cooked like any other grain; the taste is mild and slightly nutty
Early history of Quinoa
Quinoa was first domesticated by Andean peoples around 3,000 to 4,000 years ago. It has been an important staple in the Andean cultures where the plant is indigenous but relatively obscure in the rest of the world. The Incas, who held the crop to be sacred,referred to it as chisaya mama or "mother of all grains", and it was the Inca emperor who would traditionally sow the first seeds of the season using "golden implements".
During the Spanish conquest of South America, the colonists scorned it as "food for Indians", and suppressed its cultivation, due to its status within indigenous religious ceremonies. The conquistadors forbade quinoa cultivation for a time and the Incas were forced to grow wheat instead