organic ancient wheat pasta

organic ancient wheat pasta

Out of adoption period
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The project

Adopt 25m² of a wheat field from "Fastuchera" in Cammarata (Italy) and receive your organic ancient wheat pasta at home. Nicola will take care of your adoption and take its picture. You will also be able to download the adoption certificate, and if you wish, plan your visit to the farm. You do not enter into any long-term commitment: Although your adoption will be renewed automatically, you will always be informed in advance and may decide to cancel your adoption at any time as long as the preparation has not yet begun.

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Small Farm
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Family Farm
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Visitors welcome
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Additional analyses
What do you adopt?

You adopt 25m² of a wheat field from our farm in Cammarata (Italy). The cultivation here is certified as organic by the European Union as of 2011. The Tumminìa and Russulidda varieties are ancient Sicilian grains grown and processed using natural methods that preserve all of their nutritional and organoleptic characteristics. These grains are milled in a stone mill with the aim of maintaining the associated microbiota, vitamins, minerals and proteins, which turn them into a healthy product that is easy to digest. The two grain varieties were selected and preserved by generations of Sicilian farmers for their own consumption and for their persistence: they embody the history, identity, and a bond with their surroundings. Tumminìa (*Triticum durum Desf.*, similar to the Koern variety) Tumminìa, or Marzuolo wheat, is most likely Sicily's native grain, and has been cultivated on the island for around 2500 years. Its unique, characteristic aroma is reminiscent of almonds and malt. Tumminìa flour is recognised by the Slow Food movement as part of the Italian culinary heritage for its nutritional qualities and its culture, which brings together tradition and respect for the land. Unlike other varieties it is a very rustic short-cycle grain, cultivated especially in very rainy years when it has not been possible to sow other, more productive varieties, leading to the risk of famine. In this case the sowing would take place in early spring and, in the memory of many elderly people, the black flour of Tumminìa was the flavour of the toughest years: in the past it was not by chance that the saying went 'Nìvuru lu pani e nìvura la fame' (literally: 'Black the bread, black the hunger') or, to ward off bad omens, 'tumminìa rara e tardìa fora di la mia!' (literally: 'tumminìa not very productive and late to bloom, get away from my house!'). Russulidda (*Triticum durum, hordeiforme*) Russulidda and Maiorca, on the other hand, were introduced to Sicily just a few centuries ago (a bit like prickly pears, pistachios, and citrus fruits), and have adapted well to the island's environmental and pedoclimatic conditions and have long characterised the agrarian landscape of the innermost areas. With a colour that tends towards red, which is the origin of its name, it was considered the most valuable durum wheat for preparing bread and pasta, so much so that in some places it was called 'la priziusa' (meaning 'precious'). It allows you to prepare fresh and dried pasta or hard dough bread that is very easy to digest, all of which can be kept for several days and release a slightly herbal aroma. Twice a year we produce a dozen different pasta varieties in a certified organic artisanal factory. The pasta is cooked in bronze and dried on wooden frames at temperatures between 28°C and 36°C for 24–48 hours depending on the shape. Each wheat field produces an average of 4kg of organic ancient wheat pasta per season.

What will you receive?

Each season we will send you a box with: 2x __Tumminia semolina busiate__ (0.5kg pack) 2x __Russulidda semolina linguine__ (0.5kg pack) 1x __Russulidda semolina penne__ (0.5kg pack) Drawing is the process that gives shape to different doughs by mixing only flour and mineral water. Thanks to the traditional flours we use, this slow drawing process – carried out in bronze matrices – allows us to offer an authentic, artisanal product of the highest quality, characterised by a rough, porous dough, which is ideal for conserving sauces. Packaging and storage: we will send your pasta in packs made of recyclable polyethylene. The label is made of recycled paper. These different types of pasta can be kept for at least one and a half years in a dark, dry place. The ingredient list as well as allergen information can be downloaded from "Additional Analysis".

When will you receive it?

I use the grain harvested in July – stored in my warehouses and brought to grind personally – to produce two pastas: one in autumn, around October and shipped in November, and another towards the end of winter, in March and shipped in May.

Why should you adopt?
Know who, how and where your food is produced. Source your food in a conscious, direct and consistent manner.
Buying without intermediaries allows the producer to obtain better prices. This helps generate better jobs and social standards in rural areas.
When you adopt something, you allow the producer to ensure the sale at a fixed price and to produce on demand. This also avoids wasting food that is grown without being sold.
It supports producers who strive for environmentally friendly packaging and cultivation practices.
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