What are ancient grains

Ancient Grains have been around the Mediterranean Gulf for thousands of year. The DNA of today’s Ancient Grains is the same as the one of 3,000 years ago and therefore has never been genetically modified. 

Our ancient grain pastas are from Italy, mainly from Sicily. Called the ¨wheat barn of the Mediterrenean Bay¨, Sicily has still today the majority of the land planted with wheat. Few years ago the Wheat Experimental Station of Caltagirone took on the challenge of saving 52 out of the original 54 ancient grain varieties that have always been growing in the region.

Each grain has his own characteristic, flavor and organoleptic properties. This is why we are specialised in monovarietal grain (called monocultivar), to highlight their differences.

As much as the shifting in agriculture around the ’70s took place where many farmers planted modern grains in order to produce more, now we see the opposite: many farmers are now going back to the origins preferring the plantings of less productive, harder to work with ancient grains, rather than the easy, high yield, low plants of before. The reason behind being that they realised the good properties of the grains are not there anymore and given the fact there is a much more understanding in the public than before about what is healthy and good for you, it is just fair that farmers are now shifting back to the origins in order to offer true history.

Sicilian Ancient Grains are grown organically, which is better for the soil and environment. Ancient grains add more variety and texture to your diet than modern grains. You chew more when eating ancient grains, which is a good thing in our world of overrefined fare. 

Sicilian Ancient Grains