THE ANCIENT SICILIAN GRAINS

PERCIASACCHI FLOUR

It has a very low gluten index and is therefore easily digestible.

Coming from organic farming and certified seeds, Perciasacchi wholemeal flour is a food with a high protein content.

It is rich in mineral salts, fibers, vitamins and is easily digestible and low in gluten.

It is a very ancient grain, it belongs to the subspecies of turanic grains, which have been cultivated in the Khorasan region in northeastern Iran for millennia. Over time it spread throughout the Mediterranean basin, finding particularly favorable conditions in southern Italy.

Perciasacchi owes its name to the pointed shape of the seeds that pierced the jute sacks, once used for storing the harvest. It is a Sicilian durum wheat, traditionally grown in the hilly areas of the hinterland.

The plant makes the most of water, light and nutrient resources and is more resistant to weeds: this allows for low environmental impact cultivation compatible with local consumption and small rural economies.

The Perciasacchi flours have high protein and, therefore, gluten content but low strength (low gluten index), which probably makes them more digestible and also suitable for people sensitive to gluten. Furthermore, the not very tenacious gluten makes Perciasacchi a wheat suitable for bread-making, for doughs that are easy to work with. It also has a high content of microelements, such as selenium, iron and zinc, it is rich in fibres, which have a proven efficacy in controlling cholesterol and blood sugar, helping to prevent numerous pathologies, and polyphenols which counteract free radicals and .

Bread and baked goods made with Perciasacchi flour have a pleasant appearance, intense color and a unique aromatic component, which makes them characteristic and good for all five senses!

THUMMINIA FLOUR

Lighter and more digestible, Tumminia flour is a valuable product obtained by stone grinding the wheat. It has a low gluten content but a good protein intake compared to traditional flours. In addition to being tasty, it has beneficial properties for our health

Tumminia flour has a low gluten content and is therefore not suitable for people suffering from celiac disease. Quality bread, biscuits and pasta are mainly prepared from this flour, in addition to other flours. The strength of Tumminia flour is about 120 W and low gluten index

Over the last few years there has been a profound rediscovery of this wheat because one of its characteristics is that it has a high protein content and a low gluten content. Naturally, to obtain a product that is able to respect these characteristics, only wholemeal flours must be used, and even better if they are obtained by stone grinding.

The benefits of tumminia wheat are due in particular to the presence of lignin which helps keep the heart healthy and more generally the whole cardiovascular system, helps strengthen the immune system and reduces the onset of some forms of intolerances foods (as mentioned, it contains a low level of gluten) and, even more important news, is its ability to lower the glycemic index. Precisely because of the latter characteristics, tumminia bread is suitable for people on a diet, but also for those suffering from diabetes. In particular, the richness of fibers of this flour contributes significantly to the distension of the stomach walls, thus allowing to determine satiety at the end of the meal, still with a lower caloric intake. And many studies have shown that the presence of this type of flour in the diet is an excellent way to fight cholesterol.

MAJORCA FLOUR

Majorca soft wheat flour has a low gluten content and a low glycemic index which characterizes it and facilitates its digestion. Strength W=50, GI (glycemic index)=50

Majorca is a type of white-grain soft wheat with a fast maturation, cultivated for centuries in Sicily in arid and marginal lands. It has always been considered as the synonym of Sicilian soft wheat and its flour synonymous with flour for homemade desserts.

Majorca wheat is an ancient Sicilian wheat, white, tender and very nutritious, a rediscovered food that is used in many recipes, such as that of a tasty and very fragrant bread: let's find out all its properties and where to find it

It is one of those foods found to be precious and nutritious: Majorca wheat, a soft yet robust wheat, in fact has a high protein content, about 8.5 grams of protein per 100 grams of product, mineral salts and vitamins and the flour has excellent bread-making qualities. It is also an easily digestible food, with a low gluten content, approximately 50% less than other commonly used grains.