Agricoltori da sempre, curiamo l’intera filiera dei nostri cereali, dalla semina di ogni singolo chicco, alla macinazione a pietra naturale, garantendo così farine sane, genuine e da un gusto autentico.
Our knowledge of the territory and our great passion for our work have allowed us, over the years, to select the best and most suitable cereal varieties for our climate and allowed us to use cultivation methods that respect what we hold most dear: the environment and the health of those who choose our products.
Every day we grind the soft wheat, durum wheat, buckwheat, corn, spelt and chickpeas that we grow with love in our fields.
Known as common wheat, It has a round, opaque grain, much more crumbly than durum wheat. From its milling we obtain wheat flour. Wheat has a higher glycemic index and a lower quantity of protein than durum wheat.
Moreover, it does not have a great water absorption capacity, it has a good workability and a medium – low tenacity. These features make it particularly adapt in the kitchen for the making of many different doughs and pastries.
Durum wheat has a longer spike and more elongated and translucent grains than common wheat.
The whole grain of durum wheat is particularly nutritious and satiating. It contains high amounts of fibre, giving it purifying properties and promoting the maintenance of our body in good health, especially the intestine. Moreover, it is rich in proteins and carotenoids, powerful antioxidant substances.
It is cholesterol-free and has a low glycemic index, even if the high level of gluten makes it not recommended for coeliacs or intolerants.
Buckwheat belongs to the family of the Polygonaceae, not of the Gramineae.
From the botanical point of view it is not a cereal. It was imported into Italy in the Middle Ages by Muslim merchants, the Saracens, who had cultivated it in their home countries. It is a very resistant “cereal” which grows well in cold and humid places, such as Valtellina, an Italian region which uses a great deal of buckwheat in its recipes .
Compared to other cereals, buckwheat has a more complete protein composition, with the presence of many essential amino acids: its seeds contain 18% protein, with a bioabsorbability value of over 90%. It is also a source of mineral salts such as iron, zinc and selenium. It does not contain cholesterol and is naturally gluten-free, which makes it more digestible and above all suitable for coeliacs or intolerants.
Spelt is one of the oldest cereals cultivated by man and can be considered the ancestor of durum wheat. It was the staple food of the Romans because it was easy to grow and rich in nutrients.
The cultivation of spelt has decreased over time until it has almost disappeared because of the cultivation of other varieties of cereals such as wheat, maize and rice, however, lately it has been rediscovered, thanks to its excellent nutritional properties. It is rich in vitamins and mineral salts, but low in fat, it also has a higher protein content than other types of wheat and is more digestible.
In Italy three varieties of spelt are grown: small or Monococco, common or Dicocco, big or Spelta. In our fields we grow the Dicocco variety.
Originally from Central America, it expanded first of all into Turkey, then into the rest of Europe and also in Italy, where it was called “Turkish wheat”, finding its ideal climate in the Po Valley. Corn was the main food of the peasant diet for many years because of its easy cultivation and its high satiating power.
Few people are aware of the fact that the common “cob” is actually an ear: we wait for the plant to die and dry the grain to proceed with the harvesting and then the grinding to obtain the flour.
Il mais è un alimento energetico e digeribile, ricco di sali minerali come fosforo e potassio, di antiossidanti, di carotene e grassi soprattutto insaturi; inoltre è privo di glutine, quindi può essere consumato da celiaci e intolleranti.
Chickpeas are one of the oldest legumes in human history, being cultivated as far back as in Egyptian times. They currently represent the third most consumed legume in the world after beans and soy. The Latin name “cicer” comes from the Greek “kikis” and means strength, energy and vigour, referring to its energetic properties. It is a plant of easy cultivation but of low yield, given that each pod produces 1 or at most 2 seeds.
Chickpeas are an excellent source of protein among vegetable-based proteins, rich in mineral salts, in particular calcium, iron, phosphorus and potassium, and also in vitamin A and group B vitamins. They are also useful for lowering cholesterol levels and blood sugar, so reducing the risk of diabetes.