This post is also available in: Italian

Have you ever tasted pasta made with real ancient whaet? The hard grains produced in Italy that our grandmothers used?

To try this pasta will be a sensory journey and will change the way you understand cooking and give a new meaning to Italian traditions.

This is the story of Terre Sane grain which is produced in absolutely untreated fields and whose flour is produced with millstones, where the sensory experience is total.

But let’s go step by step.

The cultivation of grain and the sale of cereals has been monopolized by the large multinationals and the commercial pastas that are in circulation are often not produced with Italian wheat. In fact, Italy imports grain because the prices of our farmers have been compared unfavourably with those of the large foreign mechanized farms.

Wheat is sold at auctions and when it is time to harvest large ships loaded with cereals arrive at auctions and lower the price to the point that over time many Italian farmers left the fields.

But greed cannot win. The use of soft grains and even the addition of gluten to facilitate pasta production has made many people gluten intolerant and has given rise to allergies. And let’s not even talk about glyphosate.

Terre Sane comes from a group of people from Ripi who initially wanted to go back to making their pasta as they remembered it. A pasta that lets them avoid allergies and other disorders.

These friends gathered in a cooperative and returned to cultivate ancient grains, ancient wheat, such as Senatore Cappelli, in fields that had been abandoned. Fields that were totally free of any chemical additives.

Then, not content, they look for a miller who followed their philosophy. They change several times until they arrived in Ceccano where they found … a real grindstone but before deciding on the millstone, try every type. In practice the mill modifies its type of millstone according to the characteristics of humidity and maturation of each single batch of wheat that arrives to be ground.

Finally they chose the best pasta factory, the one that knows how to treat durum wheat. But, but, but, but … Not yet happy they brought “water from home”. In fact the pasta is made using only Simbruini Monti spring water: the Acqua Filette.

At this point the pasta is ready, and the story is only at the beginning. In fact, when people in the a little wider circle of friends tasted this pasta they asked to be part of the adventure. Some making available fields to grow wheat, others simply to buy it for their tables.

The Terre Sane Cooperative is today a reality and its pastas are known by many admirers in various parts of the world.

And what do you want to be? A producer or a taster? Maybe both of them?

Claudia Bettiol

IT Ingegnere, futurista e fondatrice di Discoverplaces. Consulente per lo Sviluppo Turistico dei Territori, specializzato nella sostenibilità e nella promozione culturale dei piccoli territori e delle piccole imprese. Ama i cavalli ENG Engineeer, futurist, joint founder of Energitismo and founder of Discoverplaces. Consultant for the development and promotion of the Touristic Development of Territories specialising in sustainability and in cultural promotion of small places and small enterprises. She loves horses