At Sequerciani we cultivate so-called "Ancient Grains": Ancient means antique grains without any genetic modification, different from modern grain varieties intended for intensive agriculture.
In the course of history the cultivation of this ancient wheat, both the rough and finer grades, has not undergone any modification. We do not use high amounts of mineral fertilizers, and therefore no treatments with pesticides or fungicides are necessary. For this reason it is well suited to the biodynamic cultivation.
The soil is fertilised with green manure and manure composted with biodynamic preparations 500 and 501.
Thanks to rotation, the durum wheat is never sown in the same parcel of land for three years, thus preventing pathogens from developing.
After seperating the grain from the shaft, the grain is carefully stone ground producing flours which maintain their natural properties.
The tolerable gluten content in this type of wheat favors a protective effect on heart cells, decreases cholesterol levels, lowers triglycerides, and diminishes atherosclerosis markers. These are positive test results made in laboratories that indicate that with our crops we are on the right track.
Sequerciani continues selecting 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 possess the organic and biodynamic (Demeter) certifications.
Why the "Ancient Grains"?
No fungicide and pesticide used
Ancient wheats are taller with harder bracts: the wheat is more vulnerable to wind and rain, but it is not subject to attacks from parasites and fungi and therefore do not require constant, massive treatments with pesticides, weedkillers and fungicides.
Less refined flours are obtained from ancient wheat, as they are cold ground, using the stone mill. Thanks to the way in which it is processed, the flour produced can be considered as semi-wholemeal, with much more of the nutritional properties maintained.
Ancient wheats maintain a more balanced ratio between starch and gluten, containing a lower percentage of this protein. This balance, in addition to making the product lighter and easier to digest, aids the absorption of minerals such as calcium.
They avoid the development of intolerances
Gluten sensitivity is probably due to excessive consumption of modern wheat that is overly rich in gluten content. The advantage of using ancient wheats reduces the possibility of developing a gluten intolerance.