Ancient grains and common wheat are completely different cereals. Ancient grains are more nutritionally complete and more natural. Let’s see why.
In the article Cereals and gluten: new intolerances and sensitivities of our body , we explored the topic of wheat used to prepare many foods and its genetic modifications. Although we have not found scientific studies on the subject, many doctors and experts believe it to be the cause of disorders and problems in many people (cit. Prof. Luciano Pecchiai).
Index
- Why go back to ancient grains?
- Ancient grains: a treasure to be preserved
- Antica Memoria®, the organic line from La Finestra sul Cielo
- Timilia
- Russell
Why go back to ancient grains?
Common wheat has been genetically modified, that is, treated in a way that it stays at a certain height so that the ears do not bend and break. All this in order to meet the needs of greater production and business of the market. This together with the intensive use of pesticides has made many lands sterile, wheat over time has lost many nutritional properties, the quantity of gluten has increased and with it food intolerances .
Ancient grains: a treasure to be preserved
Fortunately in Italy there are areas, in some regions, that still have fertile land capable of producing natural grains rich in all their beneficial properties: ancient grains.
Their stems, kept natural or unmodified, are tall with large ears whose seeds contain little gluten, the protein part of wheat. It is precisely this that today is causing intolerances, poor digestibility and intestinal disorders.
The Italian lands cultivated with ancient grains are mainly found in Sicily and Sardinia and provide a high-quality nutritional contribution, precisely because they are natural. We are grateful to the farmers who are dedicating themselves to the recovery of these ancient grains and I am happy to contribute to spreading knowledge about them.
Antica Memoria®, the organic line from La Finestra sul Cielo
La Finestra sul Cielo, a company that has always been attentive to everything that is organic and that contributes with its products to our well-being, has chosen to give space and life to the biodiversity of our country’s cereals.
It has turned to small producers of ancient grains and Italian cereals in Sicily. Thanks to this it is possible to safeguard our territory and give prominence and value to our artisanal supply chains.
The “ Antica Memoria ” line brings the genuineness of the natural products of our land such as Timilia wheat and Duro Russello back to our tables .
Timilia
Timilia durum wheat is a very strong and resistant wheat, rich in trace elements with a low gluten index .
Wholemeal Timilia Fusilli – Ancient Memory
The Window to the Sky
Russell
Russello durum wheat , so called because of the red color that characterizes its ear, has a high protein content . Both are rich in vitamins and micronutrients as well as being highly digestible and tasty.
We can rediscover these genuine flavours with excellent pasta, but also with semolina made from both Timilia durum wheat and Russello durum wheat to prepare bread, pizzas, focaccias and our favourite desserts at home.