Ancient Grains

Our Artisanal Pasta is produced in Modica using only ancient Sicilian wheat and Sicilian mineral water. 

The Sicilian ancient grains are the genetic heritage which belongs to the biodiversity of the Mediterranean area and the result of the selection made by farmers in nine thousand years of history. These varieties existed before the advent of industrialization of agriculture and they contributed to the development of society and culture.

Unfortunately, during the industrialization, the crops of these ancient grains were abandoned principally because the ancient grains produce 50% less compared to modern varieties.

But since 2000 thanks to the tenacity of local producers they are spreading again in our territory. They are cultivated without synthetic chemicals and they are monitored and controlled.  They are rich in protein, omega-3 fatty acids and antioxidants.

The Process

PURITY | Each Specific Durum Wheat Flour "Timilia" and "Russello" is Stored and Milled Separately, in order to obtain a mono-variety Pasta.

MINERAL WATER | The Local Mineral Water comes from the Sicilian Nebrodi Mountains, at over 1200 meters high. This water has specific organoleptic properties, necessary to get the right dough. 

PRODUCTION | Handcraft production, made with bronze dies and static drying at low temperature for at least 36 hours.  

RUSSELLO VARIETY

  • 100% Sicilian ancient grains

  • Milling with cylinders without the removal of the wheat germ

  • mineral water

  • bronze die extrusion

  • Static drying at 36-38 °C for 24-36 h

  • Moisture <12,50%

  • Protein >10,50%

TIMILIA VARIETY

  • 100% Sicilian ancient grains

  • Stone milling without the removal of the wheat germ

  • mineral water

  • Bronze die extrusion

  • Static drying at 36-38 °C for 24-36 h

  • Moisture <12,50%

  • Protein >11,50%

The characteristics

...why we love it

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