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WHERE MY GRAIN IS BORN
Food should be a sustainable choice that is good for the consumer, planet, and farmer.
The cultivation of evolutionary wheat is a project being conducted in Italy by researcher Salvatore Ceccarelli and grown in Sicily by visionary farmer Giuseppe Li Rosi.
The primary goal is to grow wheat that is not only sustainable for our health but also beneficial for the environment and profitable for the farmers. This approach involves planting a mixture of different seeds from old grain varieties in the same field. These varieties can adapt to changing climate conditions, and the cultivation process avoids the use of chemical inputs.
In 2021, I partnered with Farina Petra to adopt a hectare of land in Raddusa, Sicily. By 2023, we successfully sowed a field with evolutionary wheat in Piedmont, between Savigliano and Saluzzo (CN). Each harvest, Molino Quaglia transforms this exceptional wheat into my distinct evolutionary flour.
This organic flour boasts unique characteristics that change from year to year. For this reason, the menu features the year of harvest next to the pizzas made with this flour, just like in wine.
COURSES, TRAINING, CONSULTING
COURSES, TRAINING, CONSULTING
I offer tailor-made training and consulting for companies and industry professionals who wish to deepen their knowledge of yeast products and fine-tune their skills or
their menus.
Send us an email with information about your project, and we will create a proposal that fits your needs.
WHAT CRITICS ARE SAYING
