Ancient Sicilian Grain Pasta

Pasta di Grani Antichi Siciliani

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Pasta as it once was

Unlike industrial pasta, Boniviri pasta is made only with ancient organic grains .

Ancient grains are those of the past: cultivated before intensive agriculture, never modified, almost forgotten.

Despite having a lower production yield, today we are rediscovering them for what they are: healthier, more sustainable and tastier.

Greet

Lighter and more digestible, it contains less gluten than modern wheat, which if consumed every day can have inflammatory effects*.

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A study by the University of Bologna conducted by Professor Dinelli found a nutraceutical value higher than that of modern wheat.

*however, it is not suitable for intolerant people and celiacs.

Tasty

For lovers of well-made pasta, without compromise.

Once you taste ancient stone-ground grain pasta, you will never go back:

The texture is rough and porous, perfect for sauces and dressings, and holds its shape during cooking.

Sustainable

It does not need pesticides: the ears, up to 1.80 meters high, protect the wheat from weeds in the soil, in a natural way.

Ancient grains adapt to the changing climate because they are not the result of forced selection, but of a natural evolution made up of spontaneous cross-breeding and diversity.

The seed that is harvested will never be the same as the seed that is sown.

Grown organically , they do not compromise the health of the soil and aquifers.

Crop rotation between wheat and nitrogen-fixing legumes enriches the soil and crops.

Made with passion

Ancient grains, clean methods, artisanal care: here is our recipe.

  1. Protection of biodiversity and ancient Sicilian grains: we preserve the agricultural memory of the territory, renouncing modern high-yield hybrids to preserve flavor and nutritional benefits.
  2. Organic farming since 2001: without the use of pesticides, herbicides or chemical fertilizers, respecting the soil and aquifers. The rotation between cereals and nitrogen-fixing legumes naturally enriches the land.
  3. Cold storage : after harvesting, the wheat is stored at a controlled temperature. The cold protects from mold and insects, without the use of chemical agents, and keeps the nutritional and organoleptic properties of the grain intact.
  4. Ancient washing technique : before milling, the wheat is carefully washed with water. This ancient technique removes all impurities and softens the grain, preparing it for a more delicate and respectful processing.
  5. Stone milling: stone milling does not overheat the flour and preserves the wheat germ, the part richest in nutrients, intact.

The result is a lively, nutritious and tasty pasta.

Know who makes it

“As a child, together with a local lady, I harvested wheat in a field near my house to ensure bread for those who could not produce it themselves. This experience taught me the value of working the land and the importance of sharing what we have with others.”

Rosaria Miceli is the owner of the farm that produces our pasta. She does it with a lot of passion, and an organic, innovative, courageous culture.

The company extends among the Trapani hills, in Buseto Palizzolo, between Erice and Segesta.