The Story of the Margherito Wheat
Bidì, so called in the western part of Sicily, a name deriving from the inscription on the sacks of wheat coming from Tunisia BD or durum wheat in French “Blè Dur”, or Margherito called in the eastern part of Sicily for the place where the Margherito valley in Catania was cultivated. It is a wheat that produces 50% less than modern varieties – 20 quintals per hectare instead of 40 or 50 – with a very low gluten index and for this reason easily digestible.
Margherito was one of the many grains that after the Secon World War had disappeared from the fields because of the low yield. The xperimental graniculture station of Caltagirone took on an important task: save a preserve all those grains and now Margherito is included in the list of varieties to be preserved.