Over the last 30 years, the cultivation of ancient seeds is in decline given preference to higher yield varieties. These ancient seeds are not only well suited to the local climate but as well help us protect our bio diversity.
We have partnered with cooperative from Italy who has been preserving these seeds and cultivating them in last 20 years.
The cooperatives mission is to protect our traditions and ancient seeds and restore our lost connection to the nature.Together with them, we want to make consumers aware of the importance of seeds selection for a holistic organic farming and preservation of our biodiversity.
Spelt is a very ancient cereal,it is the forefather of the cereals’ family which has been representing the mainfood source for humankind for thousands of years. The earliest evidences of spelt cultivations date back to 7000 b.C., confirming its presence in the first farming experience of man. Triticum Dicoccum disappeared from modern farming panorama because of higher productivity cereals’ spread.
Our partner cooperative enhanced this cereal over the years, cultivating it with the organic farming method.The crossbreed and selections that modified others cereals have not concerned spelt which hastherefore arrived intact, through centuries, on our tables.
Wholewheat spelt pasta, obtained through *stone milled* flours, allows us to keep all the nutritional features of this food:
Monococcum spelt is an ancient cereal, it is the first cereal that was cultivated and used by man since the Neolithic. The “Monococcum” is an excellent candidate for high nutritional profile food production; very rustic and at the same time highly adaptable to environment low impact cultivation techniques.
Its natural resistance to diseases and stress as well as the adjustability to different cultural environments make it a very good cereal for organic farming.Monococcum spelt pasta in made with wholemeal stone milled flours.
Compared to modern durum wheats, Taganro’ durum wheat stands out for its high protein, lipid and mineral salts content. Our associated farmers have been sowing Taganro along the hills of Marche region for 20 years, with selections enhancing its valuable milling features.
From Taganro comes a high protein fragrant wholewheat pasta, bronze mould and perfect cooking.
The low yield and the difficult cultivation, due to the lodging risk caused by wind and rain, led to the replacement of this ancient variety standing out for its exceptional organoleptic characteristics.
Our partner farmers aims to rediscover this ‘lost’ grain’s qualities by proposing the Cappelli durum wheat pasta line.
Kamut is high protein, has high unsaturated fats, vitamins and minerals such as selenium, zinc and magnesium. It is easily digestible and has excellent taste.