Perciasacchi Wheat

Perciasacchi is a variety of ancient native Sicilian durum wheat, also known as “long spelt”. The name comes from its tapered, pointed kernel, which is so long that it would “puncture the sacks” (perciasacchi in Sicilian) during transport. It is a non-hybridized wheat, grown in Sicily for generations, which preserves the original flavor and nutritional heritage of grains from the past.

Characteristics

From this wheat, we obtain an organic stone-ground whole wheat flour, produced and milled directly on our farm. It is recognized by its intense yellow color, due to the presence of carotenoids, and its fine grain size. It is a whole grain flour that includes all parts of the kernel – bran, germ, and endosperm – and has a rustic intensity of 4/5.

Benefits

Being a whole wheat flour, Perciasacchi is rich in fiber, vitamins, and minerals naturally present in the kernel. The carotenoids that give it its golden color have an antioxidant effect. Like many ancient grains, its gluten has different characteristics than that of modern wheat and is often perceived as more digestible, making it suitable for those with dietary sensitivities. (Contains gluten: not suitable for celiacs.)

Instructions for use

Thanks to its fine grain size, it is a versatile flour, ideal for both sweet and savory preparations: bread, pizza, focaccia, fresh homemade pasta, desserts, and baked goods. Since it is a whole wheat flour, it absorbs more water than refined flours: we recommend adjusting the hydration of your dough gradually and allowing for adequate resting times for soft, well-leavened results.

Storage

Store in a cool, dry place away from direct light, in an airtight container after opening. As it is a whole wheat flour rich in wheat germ, it is best to consume it within a few months to preserve its freshness and properties; in warm environments, it can also be stored in the refrigerator.