The Products

Our Bread Made

with Local

and Ancient Sicilian

Grains

We start with flours made from spelt, einkorn, and the ancient Sicilian grains — Perciasacchi, Timilìa, Maiorca, and Russello. To these, we add our ancestral sourdough, purified water, and sea salt from the Trapani Nature Reserve in Sicily.

But those aren’t our only ingredients, there’s also time: 200 years of bread-making tradition in every loaf.

Patisserie

Our recipes are crafted from quality ingredients to bring together taste and nutrition. All our ingredients come from organic farming: ancient Maiorca wheat flour, butter, eggs, sourdough or yeast, and salt — key ingredients in our biscuits, tarts, and pastries.

The Flour

Maiorca

Perciasacchi

Einkorn

Russello

Maiorca is a centuries-old grain, traditionally used for making cakes, including the renowned Sicilian cannoli. With the Green Revolution in the second half of the 20th century, it was replaced by more profitable varieties. However, thanks to courageous farmers, it has been revived and cultivated once again. It thrives in the Sicilian hills, where the sun, wind, and air circulation provide ideal conditions for healthy and vigorous growth. Like all ancient grains, it is easy to digest, has a high nutritional value, rich in vitamins and proteins, and has a low glycemic index.

Semi-whole wheat flour from an ancient grain originally grown in the Khorasan region in northeastern Iran. Over the centuries, it spread throughout the Mediterranean, finding favorable conditions in southern Italy. Farmers called it Perciasacchi (“sack-piercer”) because of its elongated and pointed grain shape, which pierced the rough fiber sacks in which it was transported.

Semi-whole wheat flour from an ancient grain. It is one of the very first grains cultivated by humans around ten thousand years ago.

Easy to digest, it is rich in carotenoids, has a low glycemic index, and is rich in minerals, vitamins, and proteins.

It is a very ancient grain that has been cultivated for centuries in Sicily. Its reddish hue likely inspired its name. The ear is taller than other ancient grains, allowing it to better defend itself against pathogens. While not particularly high-yielding, it is highly digestible, rich in minerals, vitamins, and proteins, and has a low glycemic index.