CEREALS AND DERIVATIVES



In addition to olive trees we grow three hectares of arable land where we plant in rotation “Senatore Cappelli” wheat and Khorasan wheat, planting legumes in alternate years. The varieties of the two wheat selected, the Senatore Cappelli and wheat Khorasan, are among the few varieties not to have been changed by electron bombardment, to obtain mutants varieties lowest and more productive. Although our grain is sometimes "dirtied" by weed seeds, we can delete them in the process of milling thanks to a “svecciatoio”, recovered in an old mill in a close village. The first year of production with the sale of grain tat 12 EURO/quintal we could not get even half of the costs, so the following year, we decided to grind it directly and produce Friselle and pasta. The results were encouraging and so we continued on this line.
We also have a line of products made with “Farro dicoco” (a variety of spelt), that we buy at the organic farm Pantaleo Piccinno located in Caprarica of Lecce. It’s possible to buy ì hulled barley and hulled spelt in packs of 500 g.

Spelt



The Spelt “Triticum Dicoccum” contains about 7% fibers and 15% protein. It’s a grain of high biological value as it contains many vitamins (A, C, E and B group) and minerals (magnesium, iron, calcium and zinc). It is cooked in about 45 minutes, and it’s recommended soaking. anti-inflammatory, emollient, intestinal regulator. Cooks in about 20-25 minutes.

Barley



Barley it’s a cereal rich in minerals: phosphorus, calcium, iron, potassium, silicon and vitamins A1, B1, and B2. It has a high content of soluble fiber, and like oats, it’s the cereal with lower glycemic index. It 's a great anti-inflammatory, emollient, intestinal regulator. It is cooked in about 20-25 minutes.

Pasta



The Piccapane pasta is produced with wholemeal flour of Senatore Cappelli wheat, Khorasan and spelt by the pasta factory "Ligorio" in San Vito dei Normanni (BR).
The drying process, which occurs slowly (48-72 hours) and at a temperature not exceeding 40°, with the drawing in bronze, allow to obtain a pasta with a rich flavor, full-bodied texture and distinctive sensory and nutritional characteristics.

Various sizes are available in 500g packs

Frise and Friselline



We make frise and friselline in an artisanal baker who works with sourdough, the "Stefanelli" bakery in Sogliano, the tarallini are made by “ Lombardi” bakery in Francavilla.
Their goodness and fragrance speak clear, one warning ... they are addictive !!!
Frise of “ cappelli” wheat, barley and spelt, pack of 1 kg.
Friselline of spelts and extra virgin olive oil, pack of 350 gr.