A very important point to make is also that related to the crop variety. Buying old grains means protecting the biodiversity of our territory. In fact, these cereals, because the production costs are higher in the face of a lower yield, are likely to disappear and this would of course be a shame! On the other hand, their rusticity and adaptation characteristics acquired through natural evolution over the centuries do not require the use of chemical fertilizers and phytopharmaceuticals, thus maintaining our environment intact. Equally important is trying to preserve the ancient grains for their historical and cultural value. The ancient populations were predominantly dependent on these cereals , varying in type depending on the environmental conditions and the area. It is a beautiful heritage to be protected, in order to never forget the origin of our lands and the roots of our food.

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

  1. 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
  2. 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.
  3. ORGANIC AGRICOLTURE
    All of our products are made with organic ingredients without synthesis
    products nor genetically modified organisms (GMOs).
  4. 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.