Sicily, the breadbasket of the Mediterranean for millennia, is facing its toughest challenge. But it is precisely in the seeds preserved for centuries that a possible answer to climate change is hidden.

Chickpeas, lentils, grass peas, fava beans, and beans organically grown in the Sicilian hinterland. Once called “the poor man’s meat,” today they are a smart choice: plant-based proteins, authentic taste, and a deep connection to the land and tradition.

Also known as Tumminia, it is the ancient wheat that gives life to the famous black bread ofCastelvetrano. Whole-wheat, rich in protein, and low in gluten: this is why organic Timilia flour is one of the most beloved by artisanal bakers.

An indigenous Sicilian durum wheat saved from extinction, stone-ground and loved by thoseseeking a more digestible flour with a low glycemic index and an ancient aroma. This is whyorganic Perciasacchi flour is making a comeback in the kitchen.