Our old varieties of wheat

We work to preserve an unspoiled country side, using organic fertilizers and crop rotation because we care about our environmental impact.

We grow an ancient variety of wheat, selected in the early 1900s by Niccolò Strampelli and other researchers. These varieties were selected in order to match different soil qualities. Instead, modern practices force the soil to adapt to wheat by using chemicals. To grow our wheats means to protect agricultural biodiversity and to revive our local traditions and tastes. Our wheats have a lower productivity, but  they grow taller than weeds, so they don’t need chemical treatment. The wheat ears are loose, allowing air flow to prevent fungal infections, making this wheat ideal for organic farming.


Ancient varieties of wheat also have interesting nourishing features: the University of Florence, together with the Agenzia Regionale per l’Alimentazione, Careggi Hospital and the Fondazione Don Gnocchi (F. Sofi, et al) have researched their properties.This wheat has a higher protein, polyphenols, flavonoids, and mineral content than modern wheat, while its gluten content is lower and more digestible. It was found to produce meaningful decreases to total cholesterol and LDL, together with an improvement in lipid, inflammatory, and hemorheological profiles.  Moreover, the researchers found that consumption of these wheats reduces the occurrence of atherosclerosis and other chronic diseases (neoplastic, cardiac and diabetes).

We use this wheat for our homemade sourdough bread, the taste is a wonderful return to the past.