"Ancient grains" are all those varieties of cereals that were cultivated before they began to select the grains for industrial purposes. Ever since man cultivates the land, he has always sought a genetic improvement of wheat by selecting, for productivity and flavor, the best seeds to sow them the following year. Since the early seventies of the twentieth century, however, other varieties of "modern" wheats have been selected that have spread to meet the needs of the emerging food industry that needed strong flours, with a high gluten index, that could be processed quickly and at high temperatures to shorten production processes. The differences in flavors and aromas between the different varieties of wheat have virtually disappeared. The ancient grains, on the other hand, thanks to the best organoleptic and nutritional properties associated with grinding technique with mill stone, make it possible to make baked products and pasta products with today's forgotten aromas and flavors.
with the ancient grains we produce ...
Journey of a grain of wheat
The quality of the raw material is the fundamental element for obtaining excellent products. The soil used for the cultivation of cereals must have the right characteristics of exposure to the sun, altitude and composition of the soil itself. In the case of the cultivation of native ancient grains, yields in terms of production per hectare are very low, so these elements are even more crucial and in some cases indispensable…