Rye (Secale cereale L., 1753) or Jurmano is a cereal containing gluten belonging to the same family as wheat, that of the Poaceae, better known as graminaceae.
In the food culture of our peninsula, rye was replaced by wheat between 1750 and 1850 AD, while the first consumption linked to this food dates back to the Bronze Age (3500-1200 BC).
Rye took over the human diet thanks to its resistance and, probably, its infesting capacity towards wheat and barley. It is hypothesized that rye began to integrate independently into the cultivation of other cereals and that, thanks to its characteristics of resistance to cold and altitude, it became an essential support component especially for the eastern populations migrating to the north. For the same reason, starting from the 4th century BC, Celts and Germans cultivated rye almost exclusively for bread making.
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