Stone ground Flour made with ancient Tuscany wheat Verna
The Ancient Wheat project: Santa Vittoria #Wheatlove
Years ago we decided to start seeding old special wheat variety selected by the Florence University for their qualities such as: good taste, high nutrition, low impact farming methods. After that, we start studying the milling process. Our flour is the product of this research. Thanks to the low temperature stone ground process, our flour is reach in antioxidants, protein, minerals, healthy fats and B-vitamins.
The old variety from Tuscany: Verna wheat
Wheat VERNA is an ancient variety of wheat cultivated in the Tuscan hills.
This forgotten wheat from ancient flavors protagonist returns with its property healthy and nutritional, rich of albumin,globulins, glycoproteins.
Wheat landraces and old varieties could have an important role for food security not only as source of gene readily available for breeders, but also because they perform well in marginal environments and are more resilient as compared to the modern cultivars. The Italian cereal sector suffers from lack of seed companies that breed specifically adapted varieties for organic and biodynamic farms. Wheat is the major staple food in many diets. Based on the increase in worldwide mortality attributable to diet-related chronic diseases, there is an increasing interest in identifying wheat species with greater health potential, more specifically for improved anti-oxidant and anti-inflammatory properties. In particular, ancient varieties such as Verna (defined as those species that have remained unchanged over the last hundred years) are gaining interest since several studies suggested that they present a healthier nutritional profile than modern wheats. Although many studies based on in vitro analyses of grain components provide support to the premise of a healthier nutritional and functional potential of ancient wheat, other in vitro studies performed are not in support of an improved potential of ancient varieties. In the light of existing evidence derived from in vivo experiments, the ancient wheat varieties have shown convincing beneficial effects on various parameters linked to cardio-metabolic diseases such as lipid and glycaemic profiles, as well as the inflammatory and oxidative status. However, given the limited number of human trials, it is not possible to definitively conclude that ancient wheat varieties are superior to all modern counterparts in reducing chronic disease risk.
We’re going back in time, celebrating grain varieties that have remained untouched for hundreds and even thousands of years. We work with the Italian University research center CREA to reproduce in our farm old varieties. We grow the wheat in our farm with a Low Impact Method (Integrated Pest Management) and after we bring to the 500 hunfreds years old water mill of the Silvestri’s to transform the freshest, highest quality grains into excellent flour and 4 varieties of special pasta thanks to the Fabbri’s. As you taste our grain-focused products, you will get to know the biodiversity of one of the most important foods on our planet. And they taste delicious, too.
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