Modern varieties of wheat, efficiently pulverised into powder form, have been called out for being poor in nutrients and high in refined carbohydrates and phytic acid. We are told to avoid this white menace, responsible for weight gain, inflammations and intolerances.
However, autochthonous ancient grains represent our relationship with the land. Handled in a way that mimics the traditional mortar and pestle movement, they go against what grains have come to be labelled as. If, according to Einstein, “We cannot solve our problems with the same thinking we used when we created them”, perhaps gems from the past can offer a respite to today’s dietary doubts.
The result of man working in harmony with nature, each variety expresses its exclusive bond with its surroundings.
The Mediterranean micro-climate naturally wards off mycotoxins without needing harmful chemicals like glyphosates.
The gluten content in ancient grains is lower. The type of gluten is also organic and more compatible with our digestive systems.
Rich in polyphenols, ancient grains are full of antioxidants, vitamins and minerals, as well as soluble and insoluble fibres.
REAL AND WHOLE
Stone-milled grains retain all their flavours and nutrients. In a single pass between two discs, nothing is added nor removed.
We currently work with the following ancient grains:
Perciasacchi – Khorasan
Margherito – Senatore Cappelli
Together with our partner farmers and millers, we strive to bring the goodness of more varieties of ancient grains to you. We will keep improving our blends and proposing new flavours.