Sicilian Ancient Grain Pasta

The Boniviri Trapani busiate are an organic artisanal pasta made with ancient Perciasacchi wheat, grown in Sicily using regenerative practices, without chemical substances, respecting biodiversity and ethical agricultural work.

This organic pasta is bronze-drawn and slowly dried at low temperature to preserve all the nutritional properties of the wheat and ensure perfect cooking firmness. The traditional spiral shape makes busiate ideal for vegetable sauces, almond pestos, legumes, or seasonal vegetables.

Perciasacchi is an ancient wheat rich in fiber and naturally digestible: a conscious choice for those seeking a healthy, sustainable pasta with authentic flavor. Each package tells the story of our growers’ work and a traceable supply chain from sowing to plate.

The organic Sicilian ancient grain Perciasacchi Boniviri spaghetti are made using sustainable, non-intensive farming practices. Perciasacchi, a rustic and fiber-rich variety, gives the pasta an intense flavor, a hearty texture, and natural digestibility.

Handcrafted and bronze-drawn, these spaghetti are ideal for those seeking healthy, traceable food connected to the biodiversity of the region.

Ancient grains are a particular type of non-genetically modified wheat, called so to distinguish them from "modern" wheats, which are all those wheat types that over time have been modified by humans to meet the needs of the food industry. The variety used to make the Reginette is called Perciasacchi (Khorasan), from the Sicilian "perciare," meaning to pierce, because the pointed shape of the grain caused holes in the jute sacks used for transport.

For cultivating this ancient wheat, the technique of crop rotation is used, alternating wheat and legumes to ensure better soil fertility. These grains also grow over six feet tall, naturally combating weeds without the need for pesticides or fertilizers.

Perfect with simple dressings based on extra virgin olive oil, seasonal vegetables, or rustic sauces, to bring a good, authentic, and sustainable dish to the table.

The whole wheat paccheri made from ancient Sicilian grain are produced by the Miceli Agricultural Company, a small Sicilian business located in the Buseto Palizzolo area, in the province of Trapani. The owner of this small enterprise, Rosaria, is committed to protecting biodiversity and preserving the natural heritage of the territory, cultivating ancient Sicilian grains that are then transformed into pasta in the province of Marsala.

ANCIENT GRAINS

Ancient grains are a particular type of non-genetically modified grains, called so to distinguish them from "modern" grains, meaning all those types of wheat that over time have undergone modifications by humans to meet the needs of the food industry. The variety used to make the Reginette is called Perciasacchi (Khorasan), from the Sicilian word "perciare," meaning to pierce, because the pointed shape of the grain caused holes in the jute sacks used for transport.

For the cultivation of this ancient grain, the technique of crop rotation is used, alternating wheat and legumes, in order to ensure better soil fertility. Moreover, these grains grow over six feet tall, naturally combating weeds without the need to use pesticides or fertilizers.

NUTRITIONAL BENEFITS

For the production of Paccheri, the grain is stone-ground and the processing is carried out at low temperatures, so as not to lose the nutritional properties present in the germ, such as the content of minerals, polyphenols, antioxidants, carotenoids, and vitamins, which consequently are present in higher concentrations compared to grain subjected to industrial processes. Additionally, ancient grains have a higher fiber content that helps keep the glycemic index low, along with a type of gluten that is much less resistant and less aggressive toward the immune system.

Overall, we can say that these types of grains are more respectful of our body, causing fewer inflammatory effects and improving digestibility.

The Sicilian ancient wheat Rigatoni are produced by Azienda Agricola Miceli, a small Sicilian company located in the Buseto Palizzolo area, in the province of Trapani. The owner of this small business, Rosaria, is committed to protecting biodiversity and preserving the natural heritage of the territory, cultivating ancient Sicilian wheat varieties that are then transformed into pasta in the province of Marsala.

ANCIENT WHEATS

Ancient wheats are a particular type of non-genetically modified wheat, called so to distinguish them from "modern" wheats, which are all those types of wheat that over time have undergone modifications by humans to meet the needs of the food industry. The variety used to make the Reginette is called Perciasacchi (Khorasan), from the Sicilian "perciare," meaning to pierce, because the pointed shape of the grain caused holes in the jute sacks used for transport.

For the cultivation of this ancient wheat, the technique of crop rotation is used, alternating wheat and legumes, in order to ensure better soil fertility. Moreover, these wheats grow over six feet tall, naturally combating weeds without the need to use pesticides or fertilizers.

NUTRITIONAL BENEFITS

For the production of Rigatoni, the wheat is stone-milled and the processing is carried out at low temperatures, so as not to lose the nutritional properties present in the germ, such as the content of minerals, polyphenols, antioxidants, carotenoids, and vitamins, which consequently will be present in higher concentrations compared to wheat subjected to industrial processes. Additionally, ancient wheats have a higher fiber content that helps keep the glycemic index low, along with a type of gluten that is much less resistant and less aggressive toward the immune system.

Overall, we can say that these types of wheat are more respectful of our body, causing fewer inflammatory effects and improving digestibility.

The Sicilian ancient wheat Corallini are produced by Azienda Agricola Miceli, a small Sicilian company located in the Buseto Palizzolo area, in the province of Trapani. The owner of this small business, Rosaria, is committed to protecting biodiversity and preserving the natural heritage of the territory, cultivating ancient Sicilian wheat varieties that are then transformed into pasta in the province of Marsala.

ANCIENT WHEATS

Ancient wheats are a particular type of non-genetically modified wheat, called so to distinguish them from "modern" wheats, which are all those wheat types that over time have undergone modifications by humans to meet the needs of the food industry. The variety used to make the Reginette is called Perciasacchi (Khorasan), from the Sicilian "perciare," meaning to pierce, because the pointed shape of the grain caused holes in the jute sacks used for transport.

For the cultivation of this ancient wheat, the technique of crop rotation is used, alternating wheat and legumes, in order to ensure better soil fertility. Moreover, these wheats grow over six feet tall, naturally combating weeds without the need to use pesticides or fertilizers.

NUTRITIONAL BENEFITS

For the production of Corallini, the wheat is stone-milled and the processing is carried out at low temperatures, so as not to lose the nutritional properties present in the germ, such as the content of minerals, polyphenols, antioxidants, carotenoids, and vitamins, which consequently are present in higher concentrations compared to wheat subjected to industrial processes. Additionally, ancient wheats have a higher fiber concentration that helps keep the glycemic index low, along with a type of gluten that is much less resistant and less aggressive toward the immune system.

Overall, we can say that these types of wheat are more respectful of our body, causing fewer inflammatory effects and improving digestibility.