There are ingredients that tell the story of a land better than any postcard. Perciasacchi flour is one of them. The name, in the Sicilian dialect, literally means “pierce-sacks”: its grains are so long and tapered—so much so that this wheat is also called long farro—that they would pierce the canvas of the jute sacks in which it was once stored. An almost folkloric detail that hides a precise agronomic truth: we are dealing with an ancient variety of durum wheat, one that has remained authentic and original, never genetically tampered with by man.
In the fields of Antichi Granai, which span 80 hectares in the heart of the Enna hinterland—between Catenanuova, Agira, Raddusa, and Ramacca, that territory that the Romans already called the “granary of the Empire”—Perciasacchi is grown organically and processed into flour using the company’s traditional stone mills. The result is a product that speaks of continuity: the same flavor, the same aromas, and the same nutritional heritage that farming families knew a century ago.
A rediscovered grain, saved from extinction
The story of Perciasacchi is that of many ancient grains: a slow oblivion, followed by a rediscovery. For decades, industrial farming prioritized a few varieties selected for their very high yields, pushing grains like this one almost to the point of disappearance. Despite being productive and extraordinarily drought-resistant, Perciasacchi had been progressively abandoned by mass retail. Today, the trend has reversed: it has become a prized product, sought after precisely for the characteristics that make it unique.
Like all ancient grains, Perciasacchi has a significantly lower yield compared to modern wheat. It is a limitation that becomes an asset: it justifies a higher price, but provides a healthier and more genuine food. And because it is an indigenous cultivar—meaning it was born and adapted to this land—it lends itself naturally to organic farming, without chemical intervention.
Why choose it: the three advantages of Perciasacchi
Beyond the charm of its history, Perciasacchi flour has concrete characteristics that explain its return to the most discerning tables:
L O W L E V E L O F M Y C O T O X I N S
Mycotoxins are heat-resistant molecules produced by certain fungi which, in significant doses, can be toxic to the liver, kidneys, gastrointestinal tract, and immune system. Perciasacchi contains particularly low levels of them.
L E S S T E N A C I O U S A N D M O R E D I G E S T I B L E G L U T E N
Its gluten is less elastic and less tenacious. This reduces the “strength” of the flour for baking, but it also makes it less aggressive on the body: an interesting feature for those who are gluten-sensitive (bearing in mind that it is not suitable for celiacs, as it still contains gluten).
L O W E R G L Y C E M I C I N D E X
Compared to soft wheat derivatives, Perciasacchi has a lower glycemic index: a precious ally for those who wish to maintain constant glycemic loads over time and a more balanced diet.
The strength of stone milling
The secret lies not only in the grain, but also in how it is processed. Antichi Granai's Perciasacchi is always stone-ground, so as to obtain a whole flour that includes all parts of the grain. The main advantage of stone milling lies in keeping the endosperm, bran, and germ in their natural proportions—that “symbiosis” that the palate perceives as authentic. In this way, microelements such as manganese, iron, copper, zinc, and selenium remain unaltered, while macroelements (sodium, magnesium, potassium, calcium, and phosphorus) are only minimally reduced. The result is a flour with high nutritional value that is very digestible, also thanks to the delicacy of its gluten.
Color, granulation, and culinary uses
Visually, whole-grain Perciasacchi flour has a beautiful yellow color, due to its richness in carotenoids, and a fine grain size that resembles that of soft wheat flour. This combination makes it surprisingly versatile: it is particularly suitable for baked goods—both sweet and savory—and naturally for pasta, so much so that the company produces its own bronze-die extruded Perciasacchi pasta from the same semolina. At home, you can use it for rustic bread with an intense aroma, focaccias, cookies, tarts, and fresh handmade pasta: its aromatic character gives personality to every dough.
