Antichi
Grani
Ancient grains like Timilìa, Russello and Saragolla have preserved their original genetics over centuries while offering rich nutrition. Cultivated by ancient civilizations and passed down through generations, they provide immediate insight into our food culture’s evolution, contrasting with today’s processed food dominance.
Modern farming often prioritizes yield and shelf life over nutrition. Ancient grains have preserved their original genetics while maintaining their nutrient density, promoting well-being as a simple nutritional choice. They also have a significantly lower gluten index than modern wheat, providing a healthy alternative, especially for those with sensitivities. They bring unique flavors and textures and showcase a precious culinary heritage. They transcend modern agriculture’s industrialization, emphasizing the symbiotic relationship between human health and sustainable cultivation.
It’s time to restore ancient grains to their rightful place – a sensible choice for our health and the environment.
Our Italian
Organic Ancient
Grains
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Timilìa is a variety of endangered durum wheat, typical of central Sicily and represents its biodiversity. Already used by the old greeks, its value has been forgotten over the years, and is now rediscovered by virtue of its particular organoleptic and nutritional qualities. Compared to modern grains, a darker ear characterizes it and a low yield production offset by a high presence of micronutrients and antioxidant polyphenols.
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Russello durum wheat has been widely spread in South-eastern Sicily since the beginning of the last century. It proves the wealth of the Sicilian cereal landscape. Characterized by a low gluten index and source of fiber, it takes its name from the ear’s red color, which has a tall posture and a reduced production compared to modern grains. A “hard-dough” bread is produced with Russello, “bread of the Iblei,” typical of the provinces of Ragusa and Syracuse.
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Saragolla is an ancient variety of durum wheat originating from Central and Southern Italy. It comes from wild spelt, the first cereal used by man, and for its high protein content, it is particularly suitable for preparing pasta, bread, and pizza. Rich in minerals and with a low gluten index, it is particularly suitable for those with difficulties in the assimilation of the very tenacious gluten found in modern grains, other than celiac disease.
100%
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100% ITALIAN GRAIN
All our grains are Italians, and our chain begins in the Sicilian fields. Our farmers, natural "custodians" of the seeds, have been chosen carefully to provide us with a grain cultivated with care and love.
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100% CHECKED FOOD CHAIN
With our "Archimede project," we set the rules and procedures to ensure products fully deliver on their promises. The "Archimede project" provides: 1) The food chain control according to UNI EN ISO 22005. 2) Wheat purity control jointly with the Caltagirone Granulation Experimental Station (SSG) 3) Control of the finished product standard through DNA analysis in collaboration with DNA Analytica, born as a spin-off of the University of Trieste.
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100% ORGANIC AGRICULTURE
Our products are made with organic ingredients only, without synthesis products or genetically modified organisms (GMOs).
Low Gluten
Index
Ancient Sicilian grains are renowned for their low gluten index. It’s not the QUANTITY but the QUALITY of gluten that counts. This implies that the protein bonds formed during dough-making are weaker, resulting in improved product digestibility.
Timilìa has an index below 15%, while Russello reaches only 50 and 60% against a value above 90% in modern grains.
Unique organoleptic Qualities
The ancient grains are characterized by exceptional organoleptic qualities: even before the taste, the aroma is one of the most distinctive features.