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.
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.