This pasta is different. It's made artisanally with stone-milled flour from Sicilian ancient grains. The Sicilian Ancient grains varieties belong to the natural biodiversity of Sicily. The most positive consequence is that farmers do not have to use chemicals in assisting the crop's growth. Crops protect themselves naturally and grow healthy along with weeds as wild fennel, wild artichokes, and aromatic flowers. These conditions along with the Sicilian microclimate and soil contribute, among other qualities, to a very distinctive flavor. The unique pasta made with ancient grains still contains the wheat germ, rich in nutrients, which is standardly removed during the industrial refining process. The germ is rich in protein, omega-3 fatty acids, and antioxidants. The gluten in these grains has a weaker chemical composition, so this pasta is more digestible. It is also suitable for people who experience gluten intolerance (not the celiac disease).