Eat better, live healthier and contribute to the long-term future of our planet.
Our mission
A healthy food system.
We are unlocking the potential of ancient durum wheat varieties with up to 6x lower gluten index and superior nutritional value compared to modern wheat.
A sustainable future.
Our platform connects farmers of ancient wheat with sustainable food lovers while protecting biodiversity and meeting the increasing demand for healthy soils.
Our commercial food brands offer three times higher wheat prices, supporting small farmers to grow profitable ancient wheat and drive a positive impact on the environment and society.
Growth for all.
Enna
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Caltanissetta
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Siracusa
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Palermo
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Puglia
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Campania
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Enna • Caltanissetta • Siracusa • Palermo • Puglia • Campania •
Antichi Grani from
Our ancient grains address the challenges modern wheat cultivation faces. As we look to the past, these grains have withstood the test of time, adapting and evolving over centuries to thrive in diverse environmental conditions.
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Timilìa is a variety of endangered durum wheat, typical of central Sicily and represents its biodiversity. Already used by the old greeks, its value has been forgotten over the years, and is now rediscovered by virtue of its particular organoleptic and nutritional qualities. Compared to modern grains, a darker ear characterizes it and a low yield production offset by a high presence of micronutrients and antioxidant polyphenols.
Gluten Index: less than 15%.
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Saragolla is an ancient variety of durum wheat originating from Central and Southern Italy. It comes from wild spelt, the first cereal used by man, and for its high protein content, it is particularly suitable for preparing pasta, bread, and pizza. Rich in minerals and with a low gluten index, it is particularly suitable for those with difficulties in the assimilation of the very tenacious gluten found in modern grains, other than celiac disease.
Gluten Index: 50-60%
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Russello durum wheat has been widely spread in South-eastern Sicily since the beginning of the last century. It proves the wealth of the Sicilian cereal landscape. Characterized by a low gluten index and source of fiber, it takes its name from the ear’s red color, which has a tall posture and a reduced production compared to modern grains. A “hard-dough” bread is produced with Russello, “bread of the Iblei,” typical of the provinces of Ragusa and Syracuse.
Gluten Index: 50-60%
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Maiorca is a variety of soft wheat rediscovered in recent years, cultivated traditionally in the central areas of Sicily. It is a thin and harsh plant that matures quickly; from arid soils, it snatches one very soft white flour that works the best in preparing desserts or special breads and is excellent in a mixture for Pizza. In the ancient dessert recipes of our grandmother’s time, Maiorca was the definition of excellence in soft wheat flour.
Gluten Index: less than 15%
Our Italian Organic Ancient Grains
Ancient grains like Timilìa, Russello, Saragolla, and Maiorca have preserved their original genetics over centuries while offering rich nutrition. Cultivated by ancient civilizations and passed down through generations, they provide immediate insight into our food culture's evolution, contrasting with today's processed food dominance.
Modern farming often prioritizes yield and shelf life over nutrition. Ancient grains have preserved their original genetics while maintaining their nutrient density, promoting well-being as a simple nutritional choice. They also have a significantly lower gluten index than modern wheat, providing a healthy alternative, especially for those with sensitivities.
They bring unique flavors and textures and showcase a precious culinary heritage. They transcend modern agriculture's industrialization, emphasizing the symbiotic relationship between human health and sustainable cultivation.
It's time to restore ancient grains to their rightful place – a sensible choice for our health and the environment.
100% Organic Agriculture
Our products are made with organic ingredients only, without synthesis products or genetically modified organisms (GMOs).
100% Italian Grain
All our grains are Italians, and our chain begins in the Sicilian fields. Our farmers, natural "custodians" of the seeds, have been chosen carefully to provide us with a grain cultivated with care and love.
Low Gluten Index
Ancient Sicilian grains are renowned for their low gluten index. It's not the quantity but the quality of gluten that counts. This implies that the protein bonds formed during dough-making are weaker, resulting in improved product digestibility.
Committed to
Sustainability
Sustainability is at the heart of everything we do. We are dedicated to sourcing our ancient grains with a low environmental impact, requiring less water and contributing to biodiversity conservation.
Health
Ancient grains have been cultivated for centuries, retaining their natural nutritional value and unique flavor profiles. By making these nutrient-rich ancient seeds readily available, we aim to encourage a healthier and more conscious lifestyle for consumers around the globe.
Communities
We work with small-scale farmers, offering fair prices for their harvests and fostering long-term partnerships built on trust and mutual respect. We support farmers in adopting sustainable practices, strengthening their resilience to climate change, and enhancing their livelihoods.
Heritage
We celebrate the cultural heritage and traditions of ancient seed cultivation. By bringing these forgotten seeds back to the forefront, we breathe new life into agricultural practices passed down through generations.
Transparency
We meticulously trace every supply chain step from the seed's origin to the final product. Our commitment to transparency ensures that you know precisely where your food comes from, how it is produced, and the positive impact it creates.
Education
We believe in the power of knowledge to drive positive change. We empower consumers, partners, and local communities to make informed choices that benefit both their well-being and the environment.