Grains & pulses

Cereals

From hand-worked grains and knife-cut pasta to stoneground flours — the tradition of artisan starchy staples of the terroir.

8 listed products

This category brings together cereal-based products — raw grains, shaped pasta, milled flours — that constitute recognised regional specialities: Spätzle / Pâtes d'Alsace (scraped or pressed egg noodles), Crozets de Savoie (small square pasta made with buckwheat or wheat), Petit épeautre de Haute Provence, Riz de Camargue, Farine de blé noir de Bretagne, Farine de châtaigne corse PDO (AOP) (Farina castagnina corsa) — a flour that comes not from a cereal, but from a fruit. The common characteristic is the strong link between the cereal raw material, the land where it is grown, and its processing (shaping, milling, drying).

Unlike pastries (sweet) or everyday bread (bakery), these products are starchy staples intended primarily for culinary use — they accompany dishes in sauce, melted cheeses or regional stews, and draw their identity from their artisan production methods and their territorial roots.

Rhône-Alpes Crozets de Savoie These small squares of buckwheat or wheat-flour pasta form the basis of Savoyard mountain cuisine… PGI Brittany Farine de blé noir de Bretagne — Gwinizh du Breizh “Buckwheat is the dark soul of Brittany — this gluten-free flour that, since the 15th century, has… AOCPDO Corsica Farine de châtaigne corse — Farina castagnina corsa "As long as we have chestnuts, we shall have bread." — Pasquale Paoli, hero of Corsican independence… PGI Provence-Alpes-Côte d'Azur Farine de petit épeautre de Haute Provence A year after the grain, it was the milling itself that received its own geographical indication — a… PGI Alsace Pâtes d'Alsace Seven fresh eggs per kilo of durum wheat semolina: the recipe for Alsatian pasta has not changed since… PGI Provence-Alpes-Côte d'Azur Petit épeautre de Haute-Provence 10,000 years of history: einkorn, one of the earliest domesticated cereals, still endures on the high… Label RougePGI Rhône-Alpes Raviole du Dauphiné Smaller than a coin, filled with Comté and fromage blanc, passed down since the Middle Ages by the… PGI Languedoc-Roussillon Riz de Camargue Riz de Camargue: a grain born of the Rhône and fresh water, the flavour of France's first rice.