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Naturalmente Toscano - Via del Pretorio 1 58055 - Semproniano - GR

We at Naturalmente Toscano

The collaboration with the University of Agriculture of Florence has given life to the project “The memory of the seeds” which allowed the farmers of the “La Piazzoletta” Association of Semproniano to start cultivating experimental plots of ancient grains.
Over the years these plots have increased, always involving new lands and passionate farmers, thus giving the opportunity to market grains cultivated according to nature and precious for health.
Thus was born NATURALLY TOSCANO to promote and sell these products of our hills at the foot of Amiata, where tradition and research meet to recover and reproduce the richness of an ancient genetic heritage at risk of extinction.



The varieties of wheat that are grown are those with medium low strength gluten, with high amounts of secondary metabolites. These characteristics are mainly found in old varieties that guarantee better food quality and consumer protection with maximum respect for the production environment.

The cultivation of old varieties, thanks to the characteristic high size susceptible to lodging involves the rotation and the practice of green manure (mixture of legumes, grasses and cruciferous trees) without the use of fertilizers, leaving the grain the possibility of using the “old strength ”, Derived from the mineralization of the organic substance humified in the soil.

The soft wheat that is sown is of different varieties of soft wheat:
– autonomy, abundance, frassineto, gentil rosso, rieti, sieve, verna
– experimental variety: EVOLUTION
– durum wheat varieties: Etruscan
– Farri variety: Spelled eel

THE MONOCHOKER SPELLED
It contains type A gluten, the oldest and of poor tenacity, which allows an easier digestibility compared to other cereals (about 18W).
Its protein content is very significant (18%) higher than that of all other cultivated cereals (10-12%).
Another important feature that differentiates monococcum spelled from modern grains is found in the quantity of the two types of starch present in each cereal variety: amylose and amylopectin, both involved in the assimilation process.
During digestion, in modern grains amylopectin is released rapidly, often causing a hyperglycemic peak, while amylose is released more slowly and is absorbed more slowly and lightly by the blood.
Unlike modern wheat, monococcum spelled contains much more amylose than amylopectin, allowing you to maintain normal sugar levels after meals and giving a greater and more prolonged sense of satiety.
Einkorn spelled also contains many vitamins and minerals, up to three or four times more carotenes and much more phosphorus and riboflavin than modern grains.
Finally it is rich in vitamin E, known to all for its antioxidant properties.
For this reason, all of our monococcum spelled products (egg tagliolino, linguine, pasta, chocolate biscuits, pearled grains, cereal and legume soups, flour) are very nutritious and more easily digestible foods.

History
Einkorn or “little spelled” spelled is one of the first species domesticated by humans more than 10 thousand years ago, just think that the word “flour” comes from farro.
This species, so important and father of all wheats, is typically Mediterranean.
It looks like a medium-sized plant whose ears contain only one small grain but has an unmistakable aromatic essence.
Rediscovering these genuine products and choosing this ancient cereal means enriching one’s diet with flavors and traditions of the past.
Despite the very low value of the “W” it can be used for many preparations:
– egg pasta, cakes and biscuits, and also, with particular care in baking, in leavened bread with PASTA MADRE

THE EXTRUDED DURUM WHEAT
ETRUSCAN DURUM WHEAT compared to modern durum wheat contains 20-40% more protein, essential fatty acids, vitamins and minerals: in particular selenium, magnesium, zinc and vitamin E.
The Khorasan variety has a very unstructured gluten which explains its high digestibility

HISTORY
The origin of Etruscan durum wheat is very ancient and its nature and genetic structure are still unchanged. Its name derives from the discovery of its grains in an Etruscan Tomb of Volterra, although its origins are identified in a region of Khorasan (IRAN).
Its spike, twice that of common and high yield wheat, allows a cultivation free of fertilizers and herbicides.

SEMOLA
Suitable for the preparation of homemade pasta alone or in combination with other ancient wheat flours

REMAINED SEMOLINA
Suitable for the preparation of cakes, biscuits, bread and pizza, alone or in combination with other ancient wheat flours

PASTA
The pasta obtained from the processing of ancient “Etrusco” durum wheat is not only tasty and nutritious, but also digestible and light!
Bronze drawing and slow and low temperature drying serve to maintain the taste and nutritional properties of ETRUSCUS wheat intact

Our Etruscan durum wheat is grown right where the remains of an Etruscan farm were found, in the clayey soils of the old “Granary of the Maremma”.
The wheat of the year is ground in small batches, turned into pasta and immediately marketed.

Excellent with any type of seasoning, but also with extra virgin olive oil only.
Cooking time: 8 minutes

Ingredients: 100% Etruscan wheat (TRITICUM TURGIDUM TURANICUM in purity), water



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