Ruoto Siciliano, Ciabatta Antica and La Ghiandaia, three new additions from original non-modified grain varieties.
Next generation bread, as we call it, is bread where the main protagonist is the soil in which the grain grows and takes its nutrients. Soil that is cared for by man according to old principles and is not contaminated with artificial fertilizers and pesticides. Bread that is baked from flour that comes from original, non-modified grain varieties grown in strictly ecological areas, mostly in the mountains.
Old varieties that have not undergone any breeding or genetic modification have up to three times lower yields than commonly grown varieties, which is why they are not popular with industrial processors. They grow up to a height of about two meters, depending on the variety they have different colors and a wide range of flavors, they are unusually aromatic and very rich in nutrients and vitamins. To retain all these unique properties and fiber, they are milled very gently between traditional stone millstones, so that the germ, where all the health-promoting substances are concentrated, is not separated from the grain but is milled along with it. Except for a few exceptions, we let the bread from the original varieties rise with our own mother sourdough starter.
What is new in the new generation?
Ruoto Siciliano
More than 1.5 kg weighing "tear-off" loaf from bio flour Molini del Ponte from the ancient Sicilian hard wheat variety Perciasacchi milled on stone, leavened with mother sourdough. Do you want a quarter, half, three quarters or a whole? We will tear off Ruoto as you say.
Ciabatta Antica
Traditional ciabatta in a more nutritious version again from bio flour Molini del Ponte from the ancient Sicilian hard wheat variety Perciasacchi milled on stone, leavened with Italian biga sourdough (yeast sourdough with a dough-like consistency).
La Ghiandaia
Integral bread in two sizes (and shapes) from Piedmont bio flour from the La Ghiandaia farm of Francesco Manuello, milled between stone millstones from local original wheat grains.