Adopt a wheat field from the orchard "Fastuchera" in Cammarata (Italy) and receive your harvest in the form of organic pasta at home. The Farmer Nicola will take care of your adoption and take its picture. Also, you will 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: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.
Adopt a wheat field that we cultivate under the Organic Farming regulations of the European Union since 2011. The Tumminìa and Russulidda varieties are traditional 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 safeguarding the associated microbiota, vitamins, minerals and proteins, which make them into a healthy product that is easy to digest. The two grains were selected and preserved by generations of Sicilian farmers for their own consumption and for their subsistence: 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 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 variety*) Russulidda and Maiorca, on the other hand, were introduced to Sicily just a few centuries century (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 bears an average of 5kg per season.
Each season we will send you a box with: 2x __wholemeal Tumminìa tagliatelle__ (500g pack) 2x __Russulidda semolina pappardelle__ (500g pack) 1x __Russulidda semolina fusilli__ (500g pack) 1x __Russulidda semolina penne__ (500g pack) 1x __Tumminìa semolina ditali__ (500g pack) 1x __Tumminìa semolina maccaroni__ (500g pack) 1x __semi - wholemeal Russulidda stelline__ (500g pack) 1x __wholemeal Tumminìa rigatoni__ (500g 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. Ingredients: organic flour and mineral water. Packaging and storage: we will send your flour 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?
You may select the delivery date of your box as suggested by the Farmer at check-out. 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 dispatched in November, and another towards the end of winter, in March and dispatched in May.