I'm still aiming to use a grano arso flour mix to use with laminated dough (particularily croissants), but Domenico isn't convinced that French croissants are the answer. That may be due to a sort of Italian chauvanism, but there's also the question of whether I'll even able to extract the flavor of grano arso within layers of fat.
Anyway, I set about making cornetti with spelt and evoo, and here I substituted grano arso. Not a bad effort this time. I should of allowed a longer proof, yet they tasted good, and hada nice crunch. The grano arso is evident in color, but its taste isn't that noticeable.