TRADITIONAL LINE

The soil and climate in Sicily favor the growth of a very rich variety of durum wheat and the natural drying  of their spikes. The scent of wheat in Sicily has nuances that are difficult to find elsewhere: Sicilian wheat  returns to fill the fields, to rebuild landscapes, to enrich biodiversity that has always distinguished the  island, with growing attention to sustainable agriculture.

Donna itriya carefully selects semolina with  specific grain sizes, obtained by milling the best durum wheat of Sicily, to get an authentic and remarkable  pasta: tenacious, rough and always al dente. Very slow drying at low temperatures, respecting the artisanal  manufacturing method. 

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ORGANIC DURUM WHEAT LINE

The soil and climate in Sicily favor the growth of a very rich variety of durum wheat and the natural drying  of their spikes.

The scent of wheat in Sicily has nuances that are difficult to find elsewhere: Sicilian wheat  returns to fill the fields, to rebuild landscapes, to enrich biodiversity that has always distinguished the  island, with growing attention to sustainable agriculture. 

The ORGANIC DURUM WHEAT line is obtained by processing the semolina of the best Sicilian durum wheat from  organic farming, with a short supply chain that ensures the traceability of the entire process, following the  EU reference standards for organic products: from the cultivation of the wheat to the pasta-making process.  The result is an excellent pasta, highly digestible, authentic and with an unmistakable Mediterranean taste. 

ORGANIC ANCIENT GRAINS

PERCIASACCHI

Perciasacchi flour owes its name to the pointed shape of the caryopsis that pierced the jute sacks in which  the grain was contained during transport.

The Sicilian native Perciasacchi and Kamut (or Khorasan to be  clear), are the same type of wheat, i.e., Triticum turgidum ssp. turanicum. Kamut, despite being considered  from overseas, originates from seeds recovered in Europe.

This version would certify the age of the  Perciasacchi variety compared to Kamut, whose registered trademark dates back to 1990.  

 

RUSSELLO 

Russello wheat is a variety of ancient durum wheat typical of Sicily and easily identifiable by its high bright  red spikes. It is in fact a high-spike wheat, which rises almost two meters from the ground.

It is possible to  find it in the hinterland and in the provinces of Agrigento, Caltanissetta, Palermo, Ragusa and Trapani.  

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EXCELLENT BLEND

From a nutritional point of view, Perciasacchi and Russello have important health characteristics, as they have not undergone genetic alterations. In fact, in addition to being less refined, these naturally have a lower glycemic and gluten index than other varieties of wheat; this makes it possible to include them in low calories and low-gluten diets. From the selection of these two varieties of organic durum wheat, a unique semolina, with an unmistakable aroma and taste, selected by our pasta makers to produce the organic Ancient grains line. Excellence with a taste of Sicily