our
SICILIAN ANCIENT GRAINS
Timilìa
is a variety of endangered durum wheat, typical of the center of Sicily. It represents Sicilian-Mediterranean biodi- versity and is the fruit of natural selections through several millennia . The Timilìa has a less intense gluten than “high yield” grains. The use of Timilìa therefore allows to produce low gluten-index products, that is, with less structural strength. Some studies on antique grains show a lower allergenicity for people suffering from gluten intolerances, other than celiac disease.
Gluten Index Timilia: Less than 15%
Ideal for: BREAD; PASTA; SWEETS; PIZZA
Russello
Durum wheat russello’s ears
have shades of red, hence the name, with a tall stem. With Russello, you typically get Iblei’s dough bread that is distinctive of the provinces of Ragusa and Siracusa. As any Sicilian ancient grains of ours, Russello has Low Gluten and Glicemic Indexes.
Ideal for: BREAD AND PIZZA
Maiorca
is one of the most ancient variety of Sicilian tender wheat, well known since 17th century.Slim and rough plant, it matures quickly, it grasps a soft white flour from dry terrains. It’s ideal for baking cakes or unique tasting breads, with high digestibility and inimitable flavor.
Ideal for: CAKES AND BISCUITS. GREAT IN PIZZAS DOUGH BLENDS.
Our products
at a glance
- 100% SICILIAN GRAIN
All our grains are Italians and our chain begins in the Sicilian fields.
Farmers, real “custodians” of the seeds, have been chosen carefully so they
can provide us with a grain cultivated with care and lov - 100% CHECKED FOOD CHAIN
Through our “Archimede project” we set the rules and procedures for working
transparently, protecting consumers and ensuring that our products respond
fully to what has been promised.The “Archimede project” provides:
• the chain control according to UNI EN ISO 22005;
• Wheat purity control, in conjunction with the Caltagirone
Granulation Experimental Station (SSG);
• Control of the finished product standard, through DNA analysis,
in collaboration with DNA Analytica, born as a spin-off of the
University of Trieste.The whole chain is monitored: all operators subscribe to a strict production
discipline and the raw material is examined by the Caltagirone Graniculture
Experimental Station to ensure the growth of a purity product. After harvest,
the grain is analyzed to verify product conformity. Finally, with documentary
checks there is the consignments movement tracking (traceability), until the
transformation into the finished product. - ORGANIC AGRICOLTURE
All of our products are made with organic ingredients without synthesis
products nor genetically modified organisms (GMOs). - LOW GLUTEN INDEX
The ancient Sicilian grains are renowned for their low gluten index. It is not
QUANTITY but gluten QUALITY. This means that the protein bonds that form
during the dough are weaker and this allows for greater digestibility of our
products. In particular, Timilìa has a gluten index below 15%, while Maiorca
and Russello reach only 50% and 60% against a value above 90% in modern
grains.