Reading Time: 5 min.
In a world dominated by intensive production and industrial processes, we have chosen to return to our roots. We cultivate ancient grains using organic methods, respect the land, and value every step of the process to offer authentic, healthy, and historically rich pasta. A daily commitment that brings together tradition, well-being, and sustainability.
For many years, we have cultivated the ancient Senatore Cappelli wheat in our fields using organic methods. Our pasta is bronze-drawn, and the drying process — a crucial phase — is carried out entirely by hand on beechwood frames. This preserves and enhances the nutritional and organoleptic qualities of the durum wheat semolina, such as flavor, color, and texture.
Senatore Cappelli wheat is known for its high digestibility, intense flavor, and excellent nutritional value, earning it the nickname 'the meat of the poor'. It’s an ideal choice for those seeking genuine, wholesome pasta without compromising on quality.
Ancient grains, like Senatore Cappelli, have not been genetically modified, preserving their original structure. While they yield less than modern grains, they offer superior quality and a greater respect for the environment. Their tall, dark-colored ears and irregular kernels reflect a more natural cultivation and justify a higher price, representing a healthier and more authentic product.
Ancient grains are stone-milled using traditional techniques, producing flour that is less refined and richer in fiber and nutrients, similar to semi-wholegrain flour. They also naturally contain less gluten, unlike modern wheat which has been modified to increase its gluten content. This balance between starch and gluten makes the flour lighter and more digestible — suitable for all kinds of recipes and ideal for children's diets.
Consuming ancient grains can help reduce the risk of developing intolerances, especially when combined with a varied diet that includes gluten-free cereals. However, they are not suitable for people with celiac disease. Thanks to their natural composition, they are more digestible and offer a healthier, more natural alternative to modern grains.
Ancient grains offer unique aromas and flavors, far from the standardization of industrial wheat. Their production is often entrusted to small farmers who, with passion and dedication, choose to maintain a high-quality product despite economic challenges. Buying these products means supporting local economies, short supply chains, and choosing genuine, sustainable food.
Choosing ancient grains is also a valuable choice: it helps preserve biodiversity, preventing the disappearance of varieties essential to our ecosystem and cultural heritage. Once a staple in the diets of rural populations, these grains represent a heritage worth protecting. Their cultivation forms a bridge between past and present, keeping alive the traditions tied to our land.
