Sicily is the cradle of fifty-two native cultivars, now romantically referred to as “Ancient Grains.” This extraordinary genetic variety is the result of a fascinating interplay of factors: natural evolution, the arrival of diverse populations over the centuries, and the exchange of knowledge, techniques, and agricultural cultures. This process of contamination has given rise to unprecedented cultivation models, leaving an indelible mark on Sicilian agricultural tradition.

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Each grain tells an ancient and precious story, a testament to the past that continues to speak to us today. Timilia (or Tumminia), Russello, Perciasacchi, Bidì, Maiorca, Biancuccia, Romano, and Girgintana are just a few of the varieties that, thanks to their unique characteristics of biodiversity, are reclaiming their place on our tables. After years during which the spread of modern wheat and industrial agricultural practices have harmed our health and the ecosystem, these ancient grains are once again taking center stage.

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In recent decades, thanks to the determination of guardian farmers, visionary millers, researchers, and industry operators, these varieties have been recovered and reintroduced in various areas of the island. These guardians of tradition have kept the connection to the land alive, cultivating ancient grains in harmony with nature and promoting sustainable soil management. Attention to biodiversity and sustainability has become a priority, and Sicily has transformed into a model for responsible agriculture.

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Among the protagonists of this revival are Caterina and David, passionate millers who, with their dedication, continue to breathe life into these centuries-old varieties, bringing back the authentic flavors of the past. Thanks to their commitment and that of many other farmers and producers, today we can rediscover and appreciate the invaluable value of Sicilian ancient grains.