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Introduction

To understand what ancient grains refer to we need to clarify what modern wheat is first of all. Modern wheat has been bred and changed dramatically to adapt to the industry needs. For this reason gluten intolerance and other issues have occured to the population.

Instead the so called ancient grains are basically the same as since the beginning of time, and that is why we like to call them just “Natural Grains”.

In this category we will find grains like einkorn, emmer/farro, perciasacchi, Tuminia and spelt and many more.

The natural grains have been the building blocks of civilization and are undoubtedly healthier than modern grains.

The difference between wholegrain and refined grains apply to both ancient and modern grains, because it is a difference regarding the production methods.

We would like to clarify that not every modern grains are the same, because every country has different regulations. For example in Italy it is prohibited to use GMO and other herbicide while in other countries this is allowed.

While the world is accustomed to modern grains, it is good to include a different source of wheat to explore richer taste, flavor and healthier options.

We wish to guide you discovering a wide picture in the grains world.

Our natural grains

Farro

Farro or spelt is the grain cultivated by Casino di Caprafico to produce special pastas like the Farro linguine, Pennette as well as the Makaira line.

Orzo Mondo

Orzo mondo is the Italian name for hueless barley, a whole grain barley used by Casino di Caprafico together with Italian durum wheat for producing these unique long pastas called “Makaira” the ancient name for macaroni.

Ancient Grain Flour

Perciasacchi

This natural grain is found only in Sicily and it is similar to “long farro”.

The Perciasacchi flour can be used to produce bread, pasta and pizzas with a result more rich, more healthy and easier to digest due to the lower and different quality of gluten.