The kings of the ancient wheats

At the foot of the hills near the river La Bruna, we have fifteen hectares of farmland in cultivation -- on a three year rotation cycle  between biodynamic wheat, legumes, and oilseeds.

At Sequerciani we cultivate so-called "Ancient Grains": in this case “Ancient” means antique grains that have not been genetically modified in any way, very unlike the modern grain varieties that are developed for intensive, industrial agriculture.

The cultivation of this ancient wheat, both the rough and finer varieties, has not undergone major changes over the course of history, nor has it experienced high quantities of mineral fertilizers; thus, treatments with pesticides or fungicides are not necessary. This is why it is particularly well suited to biodynamic cultivation.

Our soil is fertilized with green manure and manure composted with biodynamic preparations 500 and 501.

Thanks to crop rotation, our durum wheat is never sown in the same parcel of land for three straight years, preventing harmful pathogens from developing.

After cleaning, the grain is carefully stone ground to produce flours that maintain their natural properties.

The tolerable gluten content present in this type of wheat has a protective effect on heart cells, helps decrease cholesterol levels, lower triglycerides, and improves arteriosclerosis markers. These are the laboratory-tested positive results that tell us we are on the right track with our crops.

Sequerciani continues to select different types of grain to further develop the selection we offer. We also continue to experiment with the cultivation of grain types that specifically take into account the conditions of organic and biodynamic agriculture.

Our products are organic and biodynamic (Demeter) certified.

Why use "Ancient Grains"?

No fungicide and pesticide usedAncient wheats are taller and have harder bracts: the wheat is more vulnerable to wind and rain, but less  subject to attacks from parasites and fungi and therefore do not require    constant, massive treatments of pesticides, weedkillers and fungicides.

Less processing
The flours obtained from ancient wheat are less refined, as they are stone ground. Thanks to this type of processing, we have products that we    consider semi-whole which maintain much more of the original grain’s natural nutritional properties.

Lower levels of glutenAncient wheats maintain a more balanced ratio between starch and gluten, as they contain a lower percentage of this protein. This balance, in addition to making the product lighter and easier to digest, favors the absorption of minerals salts such as calcium.

They avoid the development of intolerances
Gluten sensitivity is probably caused by the excessive consumption of modern wheat that is
overly rich in gluten content. The great advantage of ancient wheats is that they reduce the
possibility of developing gluten intolerance.

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The "Ancient Grains" of Sequerciani

Senatore Cappelli is the name of an ancient type of Italian hard wheat. This type of wheat reaches a height of up to two meters. Senatore Cappelli develops excellent flavour and is among the tastiest wheat types. In       addition, it boasts unbeatable practical qualities. Thanks to its high      protein content, the pasta remains compact even if prepared without the addition of eggs.

Verna is a Tuscan variety of soft wheat that was very widespread and much appreciated in the past for its outstanding rustic and nutritional qualities but then, due to limited production, was forgotten over the years. The original strain of the Verna grain comes to us in its purest form thanks the activities of the Ente Toscano Sementi (an agricultural research
institute founded in the 1930s) and the studies of various Tuscan universities. In recent years, these studies have given rise to the rediscovery of the values of this grain and the promotion of its cultivation. Its products are easily digestible thanks to their low level of protein and gluten.


Ancient Senatore Cappelli durum wheat

This pasta is rolled out on canes and drawn manually by artisans to lend the finished
product the appearance and quality of “true handmade pasta”, thus exalting the raw
material in both taste and shape.
The product is packaged by hand to maintain the natural arched shape of each strand of
spaghetti which, once cooked, has a length of 52 cm, giving shape and consistency to the
pasta even when used with very demanding game-based sauces and pan sautéed dishes.

The spaghetti has an exceptional consistent, rough texture that makes it excellent for
coating with sauces -- thanks a process of bronze drawing, slow drying at low temperatures,
and a stabilization period before packaging. With its considerable but not excessive
thickness, it is particularly suitable for pasta sauces based on fresh tomatoes, extra virgin
olive oil, pesto, vegetable creams and shellfish.


Ancient Senatore Cappelli durum wheat

This pasta is rolled out on canes and cut manually by artisans to lend the finished product
the appearance and quality of “true handmade pasta”, thus exalting its raw material in both
taste and shape. Its exceptional length (achieved by hand-packaging that maintains the
arched shape of each 52cm strand) allows dishes to be arranged on the plate in an
extremely choreographed manner.

Its particular thickness allows it to be used in a very versatile manner, and it is ideal for
heavier sauces such as Carbonara and Amatriciana. It can also be used with more elaborate
pasta recipes that call for frying in the pan, “gourmet” sauces with truffles and porcini
mushrooms, or even with fish-based sauces.


Ancient Senatore Cappelli durum wheat

The special appearance of this shape of artisan pasta allows it be used with all types of sauces, exalting the flavours. Thanks to its consistency, it also emphasises the strong flavour of the ingredient used. 

The characteristic thickness makes this artisan-style pasta, which is bronze wire drawn and dried slowly, especially suited to stronger sauces (wild boar ragù, spicy sauces, fish-based sauces), pesto (both Genoa and Sicily versions), and also to creamy vegetable sauces, cheese sauces (even the stronger ones such as Gorgonzola and Taleggio) or even creamy mushroom sauces.


Ancient Senatore Cappelli durum wheat

One of the most classic shapes of traditional pasta is enhanced by our artisanal production that uses bronze drawing and slow drying methods to enhance all the flavors of the original material -- lending a rough, consistent texture to the finished product that makes it perfect to coat with any sauce.

Its traditional shape makes this type of pasta fast and easy to use for every day simple
dressings that require no cooking (extra virgin olive oil, fresh tomato, cream, butter) and
with meat or vegetable sauces.


Ancient Verna soft wheat

Produced from Verna soft wheat, this artisanal pasta in the traditional paccheri tube shape
is ideal for many types of sauces, particularly those with delicate flavors that allow the
characteristic fragrances of Verna wheat to come to the fore.

The bronze drawn and slow drying methods used to make these Paccheri allow them to
hold together well after cooking even though they are made from a soft wheat – and give
the product a consistency that make them ideal with all kinds of sauces, especially ones
based on vegetables, mushrooms, and fish.


Ancient Verna soft wheat

This exclusive shape, rolled out on canes, bronze wire drawn, slow dried, then cut and
packaged by hand, makes this type of pasta suitable for almost any kind of sauce, thanks to
The particular shape of this artisanal pasta allows it to combine perfectly with all kinds of
sauces while exalting their flavors. Its consistency highlights the essential flavors and of the
prime ingredients of each dish.

Its characteristic thickness makes this artisan-style pasta, which is bronze drawn and slow
dried, exceptionally suited for stronger sauces (wild boar ragù, spicy sauces, fish-based sauces), pesto (both Genova and Sicilian versions), creamy vegetable sauces, cheese sauces (including stronger ones with cheeses such as Gorgonzola and Taleggio) or even creamy mushroom sauces.

Our ancient wheat flours

Our ancient wheat flours

At Sequerciani we produce Senatore Cappelli durum wheat and Verna soft wheat flours.

Once the wheat has been cleaned, it is brought to an artisanal mill and stone ground. In this
way we obtain a semi-whole meal flour, and keep the grain’s properties intact.

Senatore Cappelli durum wheat flour is excellent for making home-made pasta and baked
goods. It has a high capacity for absorbing water, thus producing higher yields. Its high
protein content and lipids make it ideal for pasta making. It also contains high levels of
fibre, minerals, vitamins and antioxidants and contains less gluten than other durum wheat

Verna soft wheat flour is often used for sourdough bread, biscuits, and baked goods. Its
modest protein and gluten content make particularly easy to digest.

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