Until recently, the ancient soft wheat chosen for our crops was Gentil Rosso, from which we obtain an excellent soft wheat flour, very fragrant and low in gluten.
We have decided to make it better, with the sowing of the so-called “evolutionary mixture” of the BioAdapt project
What is it all about?
We have sown in our fields a mixture of 5 tall durum wheat varieties (Andriolo, Frassineto, Gentil Rosso, Inallettabile and Verna).
The mixture thus sown evolves naturally: the most well-adapted grains have the upper hand over the others, and our grain mix gradually adapts to the physical and agronomic environment in which it is grown.
A wheat population that is perfectly adapted to the land will be able to withstand short- and long-term climatic changes and also be more capable of successfully coping with local pests, diseases and insects.
And therefore, it will make it easier for us farmers to grow organic crops and obtain a quality product.
Which translates into the quality of the flours, breads, and cakes we process in our unique supply chain.
That is why our stores now carry “BioAdapt ancient grain mixture” flour.
P.S. The BioAdapt project is a project of the Emilia Romagna Rural Development Program directed by the Department of Agricultural Sciences of the Alma Mater Studiorum – University of Bologna. For more information: http://www.bioadapt.eu/