Our Wheat
ORIGINS
Ancient wheat refers to original lines of cereal — wheat varieties that have remained unchanged for centuries. Unlike modern wheat, they have not undergone genetic alteration through breeding or hybridization. These grains naturally thrive in harmony with their environment, requiring no shift from how nature intended.
Modern wheat varieties were developed to offer top productivity and reduce exposure to external risks. In the early 1900s, short-statured plants with a life cycle of just 4–5 months were introduced, replacing the taller and 9-month cycle. These plants were sown between late February and March, instead of November, allowing them to escape the rainy winter season by the time they emerge from the soil. However, while this reduces crop disease risk, it also means wheat quality is limited by exposure to harmful rainfall.
PLANT & ROOTS
Due to their short life cycle, these plants are much smaller, reaching 80 cm in height compared to 180 cm for modern wheat. While their short stature helps mitigate crop-related risks by making them less vulnerable to lodging from wind and rain, it also increases their reliance on chemical herbicides, as the plants are vulnerable to weeds. In contrast, ancient wheat, being much taller, stays out of reach of weeds, allowing for herbicide-free farming.
Additionally, a 60 cm plant has smaller roots than a 180 cm plant, which signifies the limits its nutrient absorption from the soil. The larger roots of our ancient wheat reach a key element, along with the limestone clay soil of our fields, contributing to the exceptional properties of our ancient wheat.
PRODUCTIVITY
Modern wheat varieties, often combined with aggressive chemical treatments, are developed for industrial farming, achieving a yield of around 7 tons per hectare compared to ancient wheat varieties that average only 1–1.5 tons per hectare. Another wheat has a lower yield per hectare due to its overall taller, hearty characteristics — they have larger root systems — which limits planting density per square meter and makes it more vulnerable to lodging from winter winds and rains. While this may represent a loss for mass production, exposure to weather minimizes the use of pesticides and herbicides in the wheat — and, therefore, our pasta.
MEDITERRANEAN BALANCE
Ancient wheat features a different gluten structure that is lighter and more digestible. It strikes an exceptional balance by providing enough strength in the gluten to support a generous protein intake while avoiding the heaviness that can lead to digestive discomfort for those who are sensitive (not intolerant)to gluten. Ancient wheat fully embodies the beauty of theMediterranean natural equilibrium of taste and health.
Ancient wheat varieties offer a diverse spectrum of flavours, each a true expression of the terroir in which they are grown. Their taste is rich and complex, with nuances ranging from nutty and earthy to sweet and floral. These natural variations highlight the authenticity of ancient wheat, transforming it from a simple ingredient into a gourmet experience that embodies both tradition and excellence.
TODAY
The consolidation of global seed suppliers, the expansion of international wheat trade, the demand for high-yield, fast-growing crops, the growing dependency of fields on chemical inputs from major corporations, and the food industry’s preference for standardised, high-gluten wheat for consistent dough elasticity and shelf stability have all contributed to total crop standardisation and a significant loss of biodiversity over the last 70 years.
Cultivating ancient wheat is an act of love and devotion for biodiversity and sustainability. It means respecting the rhythm of our fields, cherishing our land,