L19034 - Antique Whole Grains, 1 kg

The wheat of our members, harvested between June and July 2018, was ground and packaged by the “La Grande Ruota” mill in Sermide (MN).

Gentil Rosso (Ca' Girotto) is a soft wheat native (from which numerous other varieties are derived) from the mid-19th century and between the 1920s and 1930s it was the most cultivated variety in Italy.

The Piave (Ca' Girotto, Ca' Solare, De Lazzari, Libralato), whose very name evokes the connection with our territory, was mainly widespread in Veneto where it was cultivated until the early 1900s when it was supplanted by more productive varieties.

Andriolo (Abbiate), of Tuscan origins for an uncertain time, was cultivated mainly in mountainous areas and poorly fertile soils due to its rusticity and resistance to lactation (a phenomenon in which the cereal tends to “lie down” on the ground due to the action of the wind).

The Inallettable (Abbiate) was selected by Professor Todaro (a well-known breeder in the period 1920-1940) from Vilmorin's Hatif Inversable wheat. In the early years of the last century, it had a certain spread in the most fertile areas and in the cold soils of the plains of central-northern Italy including Veneto, where it had the greatest spread in the plains with 10% of the area cultivated with wheat.

We cultivate the first two varieties in purity, in order to be able to keep the variety and dose the quantities in the mixture that will then be ground. Andriolo and Inallettabile, on the other hand, have been cultivated for years in an agronomic mixture, that is, they are sown together.

Once collected and screened (separated the grain from the chaff), the grains are kept at low temperatures and ground strictly with stone (for this reason we do not offer the “0” type, which is produced with cylinder milling), in order to guarantee maximum taste and nutritional properties.