Casarecce, pens and fusilli Miscuglio di Aleppo: a constantly evolving novelty!
09.06.23
Casarecce, pens and fusilli! We are happy and proud to finally be able to offer you the semi-wholemeal pasta “Miscuglio di Aleppo” produced by hand from the flour obtained from the evolutionary “Furat” soft wheat population in the VisVita laboratory in San Martino di Lupari.
A product that has immediate and beneficial effects on our territory: environmental (biodiversity is a source of wealth), cultural (the fact that mixtures of different varieties give rise to genetic improvement could shake some... consciousness!) and economic.
The experimentation with the evolutionary mixture of soft wheat, called “Furat” by the geneticists Ceccarelli and Grando who studied its principles in depth, began cooperatively in 2021 with the cultivation in the fields of Montegrotto and Torreglia by the partners Zecchinato and Bregolato. The first crops met the forecasts: seeds of the same species but with different varieties distinguishable by shape and color that, inserted in a local context, developed into a new “adapted” mixture. This is called an 'evolutionary population' to indicate a path that is not completed but in continuous genetic and adaptive improvement.
And it is precisely the evolution and the consequent adaptability that is the most interesting aspect of this new production approach, a path that seems necessary to take, given the changing climatic conditions we are facing.
The transformation of the flours obtained from these cereals began a few months ago with the excellent products baked by the “Forno del Parco” (Rubano Ethnographic Park): bread, pizzas, desserts and biscuits all prepared by hand and cooked in a wood oven; products with a unique flavor!
From the experience of our partner Giovanna Furlan (who has already produced a line of single-coconut spelt pasta, from her flours), the starting point for the transformation of evolutionary soft wheat into pasta with a low gluten content (given the characteristics of the flour) and therefore highly digestible!
The “El Tamiso” brand pasta is now available in all [LPAG_512]!
A product that has immediate and beneficial effects on our territory: environmental (biodiversity is a source of wealth), cultural (the fact that mixtures of different varieties give rise to genetic improvement could shake some... consciousness!) and economic.
The experimentation with the evolutionary mixture of soft wheat, called “Furat” by the geneticists Ceccarelli and Grando who studied its principles in depth, began cooperatively in 2021 with the cultivation in the fields of Montegrotto and Torreglia by the partners Zecchinato and Bregolato. The first crops met the forecasts: seeds of the same species but with different varieties distinguishable by shape and color that, inserted in a local context, developed into a new “adapted” mixture. This is called an 'evolutionary population' to indicate a path that is not completed but in continuous genetic and adaptive improvement.
And it is precisely the evolution and the consequent adaptability that is the most interesting aspect of this new production approach, a path that seems necessary to take, given the changing climatic conditions we are facing.
The transformation of the flours obtained from these cereals began a few months ago with the excellent products baked by the “Forno del Parco” (Rubano Ethnographic Park): bread, pizzas, desserts and biscuits all prepared by hand and cooked in a wood oven; products with a unique flavor!
From the experience of our partner Giovanna Furlan (who has already produced a line of single-coconut spelt pasta, from her flours), the starting point for the transformation of evolutionary soft wheat into pasta with a low gluten content (given the characteristics of the flour) and therefore highly digestible!
The “El Tamiso” brand pasta is now available in all [LPAG_512]!
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05. 06. 23
05.06.23
Humus Network for Emilia Romagna: the new agriculture is connected, supportive, reciprocal and organic.
The new peasant agriculture is connected, supportive, reciprocal,
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