Organic Whole Wheat Perciasacchi Paccheri Pasta

The whole wheat paccheri made from ancient Sicilian grain are produced by the Miceli Agricultural Company, a small Sicilian business located in the Buseto Palizzolo area, in the province of Trapani. The owner of this small enterprise, Rosaria, is committed to protecting biodiversity and preserving the natural heritage of the territory, cultivating ancient Sicilian grains that are then transformed into pasta in the province of Marsala. ANCIENT GRAINS Ancient grains are a particular type of non-genetically modified grains, called so to distinguish them from "modern" grains, meaning all those types of wheat that over time have undergone modifications by humans to meet the needs of the food industry. The variety used to make the Reginette is called Perciasacchi (Khorasan), from the Sicilian word "perciare," meaning to pierce, because the pointed shape of the grain caused holes in the jute sacks used for transport. For the cultivation of this ancient grain, the technique of crop rotation is used, alternating wheat and legumes, in order to ensure better soil fertility. Moreover, these grains grow over six feet tall, naturally combating weeds without the need to use pesticides or fertilizers. NUTRITIONAL BENEFITS For the production of Paccheri, the grain is stone-ground and the processing is carried out at low temperatures, so as not to lose the nutritional properties present in the germ, such as the content of minerals, polyphenols, antioxidants, carotenoids, and vitamins, which consequently are present in higher concentrations compared to grain subjected to industrial processes. Additionally, ancient grains have a higher fiber content that helps keep the glycemic index low, along with a type of gluten that is much less resistant and less aggressive toward the immune system. Overall, we can say that these types of grains are more respectful of our body, causing fewer inflammatory effects and improving digestibility.