Modernity and tradition, exaltation of the flavors of the Italian territory, respect for the raw material and for those who have always produced it. We recover and enhance ancient species of Italian grains, spreading the organic cultivation and obtaining a full range of finished products to promote on the domestic market and abroad.
On our packaging appears the image of “Two-face Janus”, the ancient Roman divinity of Beginnings and Passages, with the power to see both Past and Future. The two opposing faces, apparently not communicating, end up staring at each other because the Past is the Future that will be and the Future is nothing but the Past that was. These archaic grains are the result of natural selections thousands of years old and differ from modern grains for their high nutritional profile and unique sensory aspect.
TIMILÌA
Timilìa is an endangered variety of durum wheat, typical of central Sicily and represents the Sicilian- Mediterranean biodiversity. Result of natural selections thousands of years old, its value has been forgotten over the years and now it has been rediscovered because of its organoleptic and nutritional qualities. It has many names according to the area of production including Tumminìa, Marzuolo, or Marzuddu wheat and it is characterized by a darker ear than modern grains and a low production yield compensated by a high presence of micronutrients and antioxidant polyphenols.
RUSSELLO
Russello durum wheat, since the beginning of the last century was widely spread in south-eastern Sicily. Together with Timilìa and Maiorca, it testifies the richness of the Sicilian-Mediterranean cereal panorama. Characterized by low gluten index and great source of fibers, it takes its name from the red color of the ear which has a high bearing and a reduced production compared to modern grains. Russello is used to make the hard bread of Iblei, typical of the provinces of Ragusa and Siracusa, made from acidified dough with the use of sourdough.
MAIORCA
Maiorca is a variety of ancient soft wheat rediscovered in these years, traditionally cultivated in the central areas of Sicily. It is a slim and sour plant, which matures quickly, that rips from the arid lands a soft white flour that gives its best especially in the preparation of cakes or special breads, and is excellent in the mixture for pizza. In the ancient recipes of our grandmothers’ cakes, the name Maiorca was used to indicate the soft wheat flour par excellence.
Our farm is located in Montesano sulla Marcellana, in the province of Salerno, in the National Park of Cilento, Vallo di Diano ed Alburni at 1,000 meters above sea level.
Here, on the land we own, we grow local organic ancient grains of the Saragolla variety, as well as organic olives and legumes. We have also installed an oil mill and a new stone mill for the grinding of our ancient grains as well as built a new air-conditioned warehouse for storage in optimal conditions of our semolina, flour, and finished products.
From selection in the field, through packaging to processing, our organic products are subjected to strict controls to ensure a product of the highest quality. We are also working to complete the integration of our production chain upstream and downstream, so as to configure ourselves as a “farm to fork” company of all respect.
We have recovered the seeds of our ancient grains from the Experimental Station of Graniculture of Caltagirone, germplasm bank for these precious plant genetic resources. We have then entrusted them to farmers selected by the Region of Sicily as “Custodians” of the same, with the task of maintaining unaltered purity and integrity varietal.
We carry out periodic analysis on our grains to verify the absence of pesticides, toxins, and impurities. These tests are carried out in three different moments: during the first raising, that is when the plant is only 20/30 cm high, when the plant is ripe before authorizing the threshing, and when the harvest arrives at our warehouse.
The harvested wheat is ground in the stone mill of our farm in Montesano sulla Marcellana, on the hills of the high Cilento area. This type of slow milling avoids the overheating of the wheat and keeps its nutritional values intact by preserving vitamins, mineral salts, fibers, high-quality proteins, and enzymes of the cereal.
Once harvested, the wheat is cleaned, bagged and placed in cells at 4° while waiting to be ground. This temperature inhibits the development of insects, prevents the onset of mold or other toxins, and preserves intact the nutritional values and organoleptic aspects of the grain. All the batches received by our farmers are given a lot number and a code that identifies them unequivocally and allows us to trace their origin.
We use only bronze dies to create our pasta and we dry them at low temperatures, leaving them to rest in static cells for up to 55 hours. This long, slow process keeps intact the micro-nutrients in which our ancient grains are particularly rich and, thanks also to their very low Gluten Index, makes them generally suitable for consumption even by those who have difficulty assimilating them, which is particularly tenacious in modern grains.
Our commitment to conducting regenerative agriculture that is truly sustainable for the environment is total in everything we do. In addition to cultivating our ancient grains with the practices of Organic Farming, we use energy from renewable sources for our mill and recover rainwater to irrigate the fields, maintaining soil fertility with the composting of processing residues and the practice of green manure.
This virtuous model of the relationship between man and nature is, unfortunately, still not widespread and that is why in collaboration with LEGAMBIENTE SICILIA we have promoted a project to encourage the conversion of abandoned land or land used in the production of energy-consuming crops, such as citrus groves, in favor of organic cultivation of ancient grains, with less environmental impact.
