Very underrated in Italy, the millet is part of the category of gluten-free cereals. When we speak of a mile you immediately think of food for birds, actually this cereal has very noble and ancient. Already the Sumerians based their daily diet on legumes and cereals, including millet precisely.
The Romans also attributed to him some importance: “For more than 100 years is preserved millet for assertion of Varro when placing it inside closed wells,” wrote their debt collectors, showing on the one hand the spread of this cereal in Italy since ancient times .
Millet is a staple food in northern Italy, although in the south were not appreciated. The School of Salerno, in fact, about the bread derived from it, said: “It generates very little blood and not at all remarkable, is not useful to those who want to increase their meat and fat, but only to those whose suits drying out moods superfluous ”
Today there are very few Italian producers of millet. They were able to exploit their properties and give him the due consideration it deserves: this cereal is in fact easy to digest, is richer in minerals than other cereals, contains iron, phosphorus, magnesium, fluoride and silicon. The latter, in particular, is a vital ally for the nails, hair, skin, tooth enamel. Proteins, then, are particularly similar and more comprehensive than the rice and wheat. Millet also is recommended in herbal medicine to counteract stress, anemia, depression and fatigue, in particular that of intellectual origin. It is said to help combat abortions, and so it is recommended to pregnant women. In this regard, in the ancient German mythology there was a goddess of fertility, who dwelt on Mount Mile.
The cooking of the millet is very simple and fast because it does not provide for the soak. He moved into a saucepan and toast over low heat, then added a double amount of hot water, cover the pan and bring to cooking over low heat for 20 minutes. The miles can be combined with vegetables or use it as caking in place of eggs to make croquettes or casseroles, or even use it in the preparation of desserts.