This wheat is always stone-ground to obtain wholemeal flour, which includes all parts of the grain. Its color is yellow, due to the presence of carotenoids, with a fine particle size, reminiscent of white soft wheat flour, and is particularly suitable for preparing baked goods, both sweet and savory, and for pasta.

Perciasacchi durum wheat, also called long spelt, is a very ancient variety of native Sicilian wheat.

Being an indigenous cultivar, Perciasacchi wheat is very well suited for organic farming.

Ancient grains are varieties from the past that have remained authentic and original. In this way, the flavor, aromas, and nutritional content of Perciasacchi wheat have remained unaltered over time.

On the other hand, however, not having been genetically modified by humans, they have a much lower yield than modern wheat, which also justifies a higher selling price, but for a healthier and more genuine product.

This rediscovered ancient grain was almost extinct due to the spread of industrial cultivation of limited, high-yielding varieties. It is a wheat that is drought-resistant and is considered an endangered durum wheat despite its productivity. In recent decades, it has been little requested by large-scale distribution and has now become a valuable product, but very interesting for its characteristics.

In particular, Perciasacchi presents:

a low level of mycotoxins, which are heat-resistant molecules produced by fungi, whose action on the human body can be toxic and cause damage to various organs and tissues (liver, gastrointestinal system, kidney, immune system, etc.)

a less elastic and less tenacious gluten which reduces the yield in terms of the production of baked goods, but which at the same time is less toxic for the human body.
In this way, it is possible to hypothesize its inclusion in the diet of gluten-sensitive individuals.

a lower glycemic index compared to products derived from soft wheat: an excellent ally if you want to introduce constant glycemic loads into your diet over time.

Perciasacchi organic wholemeal flour is produced on our farm and stone-ground by our farm mill.

The main advantage of stone grinding in semolina is the maintenance of endosperm, bran, and germ in their natural proportions. In a symbiosis that is effectively perceived as 'natural'. And it expresses a better endowment of all the most important nutritional/nutraceutical compounds contained in the germ and in the outer layer of the bran. In stone-ground semolina and flours, the content of trace elements (manganese, iron, copper, zinc, and selenium) remains unaltered. And reduced to a minimum in macroelements (sodium, magnesium, potassium, calcium, and phosphorus).

To the point of considering that flour and semolina obtained with stone mills have a high nutritional value. Organic Perciasacchi wholemeal flour, stone-ground, is very digestible thanks to the quality of the gluten which is less tenacious and less elastic.

Nutritional values per 100g

Energy value: Kcal/Kj 368/1501
Fats: 2.56g of which saturated 0.4g
Carbohydrates: 69g of which sugars 2.8g
Dietary fiber: 8.5g
Proteins: 13.5g
Salt: 0.01
Moisture: 14.5%