From the Threshing of Ancient Grains to Flour: Tradition and Quality in Every Kernel!
At the end of July, our organic ancient grains from evolutionary mixtures at Podere Il Casale reach full maturity and are ready for threshing. This is a key moment in the agricultural cycle. After the harvest, the ears of grain are processed using gentle methods that separate the kernels from the straw without compromising their quality.
Unlike modern grains, ancient grains have a more resistant outer layer (glumes), which means they require slower and more careful processing to respect their natural structure. The result is a soft grain, rich in nutrients, ready to be taken to the mill for grinding.
How does the milling process work?
The slow stone grinding, carried out at a local mill in Val d’Orcia just a few minutes from our farm, preserves the germ and bran, keeping the natural aromas, fibers, minerals, and B vitamins intact. The result is a flour with an authentic, fragrant taste, a more digestible gluten, and a lower glycemic index compared to modern grains.
It is important to know that this type of milling can only be done with 100% organic grains, as the entire kernel is ground — not decorticated (with the outer part removed) like modern grains. This means it must never be treated with pesticides during its growth because this would contaminate the flour.
Why is our flour different?
As mentioned, stone milling means slowly grinding the grain between two natural stones that rotate at a low speed. This method does not overheat the kernels, preserving the oils, vitamins, and aromas of the germ.
Our flours – compared to non-organic “commercial” flours – have the following properties:
- a lower glycemic index thanks to the presence of insoluble fibers,
- a higher fiber content due to the presence of bran,
- greater digestibility,
- rich in B vitamins and minerals such as iron, zinc, magnesium, and potassium, which are found in the outer part of the grain.
At the end of the milling process, the flours are “sifted” through sieves of varying fineness, resulting in three types of flour:
- Type 1 flour: a fine flour with minimal traces of bran.
- Durum wheat flour: a flour with a higher bran content than Type 1.
- Durum wheat semolina: a coarser, amber-yellow flour with a higher bran content compared to durum wheat flour.
Go to our e-shop and see our products from our grains
With these flours, we produce our pasta, bread, and baked goods that we also use in our farm-to-table restaurant.
Why choose our flours?
Growing ancient grains is also a commitment to protecting our land and preserving biodiversity. These grains were at risk of disappearing due to their lower yields and higher production costs. That’s why we feel it is our duty to safeguard them.
Consuming ancient grains often means choosing short supply chain products — local, controlled, and guaranteed — as well as enjoying foods that are more digestible and nutritionally richer for our diet. Not to mention, they are simply more delicious!
