Our love for natural things has led us to preserve traditional Sicilian seeds, especially ancient grains, which we used only to obtain products for our own family consumption. Today, we have decided to share our experience with those who appreciate genuine, old-fashioned flavors.
Our farm is family-run, and it is now managed by the younger generation, the Passamonte siblings: Salvatore, a geologist who is in fact a full-time agricultural entrepreneur, and his sister Mirella, a food technologist. We both made a very specific choice: to dedicate ourselves to the cultivation and production of grain, particularly ancient Sicilian grains (Timilia or Tumminia, Russello, Margherito, Bidì, Perciasacchi, Maiorca, and Evolutivo) and to transform them into flour using traditional stone mills, obtaining flours, in which the integrity of the grain is preserved, giving the flour excellent organoleptic qualities and a richness of elements necessary for physical well-being. The same semolina is also used to produce Timilia and Perciasacchi pasta. In addition to grain processing, the farm managed by Passamonte is dedicated to the cultivation of 
legumes, including black chickpeas, black lentils, grass peas, traditional chickpeas, and fava beans. "It was once said that legumes were the meat of the poor. Today we could rename them 'the meat of the smart.'"Some treat this vital agricultural product for the food chain exclusively commercially, making it only a matter of costs/revenues.
Others, however, see it as a whole, a symbiosis with their family history and their land, their traditions handed down for about a century, and therefore also seek its nobler origins. A strong awareness that not all local producers are willing to sacrifice on the altar of economic interest.
The philosophy of our family is therefore linked to traditions and to grain, which has now become the main product of our entrepreneurial activity and which is cultivated on the 80 hectares of our farm, Antichi Granai of Catenanuova, which extends over the territories of Catenanuova, Agira, Raddusa, and Ramacca in the heart of a territory that the ancient Romans already called the granary of their empire.
