The "senatore cappelli" durum wheat variety was selected in 1915 by the agronomist Nazareno Strampelli through crosses of durum wheat varieties from Italy and other Mediterranean countries. He conducted the experiments thanks to the lands made available to him by Senator Raffaele Cappelli.
A wheat of great excellence was born, cultivated mainly in Sardinia and Apulia, which reached heights of up to 1.5 ms. In the second half of the 20th century, it was replaced by more resistant hybrid varieties with higher yields. However, in Sardinia the cultivation was not completely abandoned and since the end of the 20th century it has spread again thanks to farmers who pay more attention to quality than quantity.
From the "senatore cappelli" durum wheat we obtain an excellent quality semolina, which is used mainly for pasta, but also for bread and pizza destined for an exclusively "niche" market.
The "solibam" common wheat is not exactly a variety, but a mixture of many varieties of common wheat selected thanks to a project by the legendary Prof. Salvatore Ceccarelli, a Man who spent his life helping farmers from all over the world to cultivate the most difficult lands and which I had the immense good fortune to know personally.
This mixture of varieties adapts over the years to the land where it is grown, depending on the characteristics of the soil and the climate. Thus each farmer, by sowing a part of his own crop every year, develops his own "unique and unrepeatable" solibam common wheat, in which the varieties that best adapt to his land - and which are therefore the best for that land - prevail. For this reason the solibam is an "evolutionary population"!
All of this represents the essence and beauty of the work of the "farmer": someone who cultivates his land trying to get the best out of it, the best possible product.
The spelt is the ancient progenitor of common wheat.
Recently its cultivation has been almost abandoned due to the lower economic convenience compared to that of the more modern cereals grown intensively and more suitable for the preparation of industrial products.
It is characterized by long, brown grains protected by a resistant, non-digestible cuticle, which is removed by hulling before direct consumption or grinding. It is more digestible than wheat because it has a lower amount of gluten. It also has a lower glycemic content than other cereals, therefore, with some care, even diabetics can consume it.
The flour we get is wholemeal, it is slightly dark and very fragrant.
We grow wheat and spelt according to the ancient technique of "rotation": from year to year, the cereal is alternated with a legume, which naturally enriches the soil. In summer, the soil is worked thoroughly to aerate it. At the end of November, as soon as the weather permits, the soil is worked more finely and then sowed. Harvesting is done by combine harvester in the following June, then the product is bagged and stored, waiting for the grinding.
The grinding is done in a millstone in San Gavino Monreale. The millstone, unlike the modern and faster industrial type roller mills, works at low temperatures, below 40 degrees, and this allows to preserve all the nutrients of the grain, including the germ, i.e. the living part from which the new seedling is born, which would not withstand higher temperatures.
The final products are unrefined flours (very different from soft or pastry flours), less suitable for industrial production, but much more genuine and nutritious.
There are various ways to enhance a quality flour, but the most exciting one is experimentation: it can be used pure or by mixing it with others, to obtain - for example - a bread or a pizza closer to our taste and with the fragrance and the texture we prefer. Broadly speaking:
- common wheat flour is very suitable for bread, pizza and cakes,
- common wheat granular flour is used for very fragrant and crunchy doughs and is perfect in addition to other flours,
- spelt flour is perfect for tastier bread and pizza, also in addition to soft wheat flour.
To make a basic dough, for 500 g of flour you need about 300 ml of water, 40 g of mother yeast, 10 g of salt and 2 tablespoons of oil. You have to vigorously worked the mass, then let it rest covered with a cloth for 12 to 36 hours. Finally, you can divided it into 3 or more parts of suitable size and let them rest for another 2 hours: the dough is ready for use!
common wheat flour
c. wheat granular flour
We package the flour in simple paper bags, which contain 500 grams of product. A quantity that anyone can consume in a short time, following the good principle that what you buy you consume - within a reasonable time - and never throw it away. For larger quantity bags you can contact us. We currently have the following products:
- stone ground very strong organic common wheat flour,
- stone ground whole organic common wheat granular flour,
- stone ground whole organic spelt flour.