After we harvest the grain we use a sifter to select seeds for the next crop, a tool that my grandparents used. We then make stone-ground flour in a small mill on the slopes of Mount Amiata where the microclimate of the area allows us to keep the grain without having to use artificially cooled containers, and the grinding is done with a local peperino stone, which imparts a special fragrance to the flour. Grinding is done a little at a time so that the flour in the final product is no more than two months old. This allows us to always provide a high-quality product, and especially fresh.
Ancient wheat with high ears, particularly subject to lodging in the event of storms or strong winds. Low in gluten, but with a substantial percentage of protein, it makes the products more digestible and assimilable. Good for pastry and cakes