VALUES
From earth to table: the best wheat for you and the planet.
Not all wheat is the same. And neither is the land. Each land cannot offer the same crop, each land cannot choose the same varieties of wheat: nature has a limitless and amazing genetic repertoire.
We cultivate our land and our wheat with love and we have learnt that we must listen to our land to know what it needs.
Listening to it we understood that we could not absolutely separate that ancient bond that exists between nature and its grains. That is why we have decided to give our contribution to protect Sicilian ancient grains to not lose them forever.
Wheat is a food that is part of our life, that feeds every day the people we love and for this reason its quality can never be questioned. For our products we choose only our best wheat, naturally cultivated with no synthetic chemical additives and glyphosate.
With natural stone to keep all the nutritional properties of wheat
It is the most ancient and still unbeaten technique for the production of high quality flours. This kind of milling does not overheat the grain and preserves all its organoleptic properties. Our flours can be whole wheat, semi whole wheat or refined depending on the kind of mill used. Refined flour is always stone ground but without bran. Semi whole wheat flour is stone ground, it is slightly refined but contains bran. Whole wheat flour is always stone ground but it contains bran and, as a consequence, it is very rich in fibres and mineral salts.
A better leavening for an healthier intestine
Our whole wheat ancient grain flour with a high protein content obtained by 100% Sicilian durum wheat is full-bodied and with a strong smell. The kind of yeast used and leavening times are two key factors in the kneading process. In particular, brewer’s yeast leads to a fast fermentation and to a high C02 production. On the other hand, the use of the so called ‘sourdough’ generally allows to obtain bakery products with a higher digestibility and a lower content of anti- nutritional substances. The leavening duration, longer than 4 hours, reduces the presence of some short-chain carbohydrates.
Our genuine and homemade pasta
Drawing not only shapes the dough but also determines its quality. A good quality pasta, with a rough and porous surface that absorbs the sauce keeping its strong taste at the same time, is definitely a bronze drawn pasta. Our pasta is dried at low temperatures between 30-35° C while industrial pasta is usually dried at temperatures higher than 90°C. Drying pasta at high temperatures drastically reduces its nutritional value since it destroys thermolabile vitamins and reduces the quantity of an essential amino acid - the lysine - by up to 50%. In addition it causes the furosine formation that attacks the intestinal villi altering their structural and functional integrity.
