Rye or Jurmano is a gluten cereal that belongs to the family of poaceae or graminacee, just like wheat. While the first consumption of rye in the italian food culture dates back to the Bronze Age 3500-1200 BC, it was replaced by wheat between 1750 and 1850 AD. Initially, rye took over diets for its resistance and probably for its weed-bearing capacity in comparison to wheat and barley. It is assumed that rye began to integrate autonomously into other cereal crops and that, thanks to its resilience to cold and altitude, it became an essential component especially for migrant populations in the north est Europe. Indeed from the fourth century BC, Celts and Germans cultivated almost exclusively rye for bread making.