Ancient grains and superfood

The combination of archaic and superfood grains creates pastas with unique beneficial properties.

Why should you choose Nutracentis?

Because it is healhy and nutritious.

Sorghum

White corn

Because it is perfect: non-industrial and tasty!

Because it is 100% italian, biological and certified.

 

Because it is composed only by water and wheat,

without any thickener.

Superfood

BEETROOT

The beetroot brings anthocyanins,
mineral salts and vitamines

TURMERIC AND PEPPER

Turmeric has cleansing, antioxidant,
anti-inflammatories and pain relief properties.
Pepper makes the assimilation of turmeric easier.

SPIRULINA

Spirulina has immunostimulant and
antiastenic properties.

Ancient and modern cereals: history and differences

We often talk of ancient or elder cereals, but what is the difference? We call natural, ancient or traditional cereals those that

  • Haven’t been modified by men
  • They have adapted and evolved spontaneously

With “modified (hybrid) ceral” we mean:

  • Created in a laboratory
  • Genetic or chromosome structure artificially altered (manmade)

The industrial convention does not respect this logical classification and have decided to classify as ancient those cereals that existed even before the “Green Revolution” (from 1944 on) and as modern those that were born or marketed after that date:

  • The strenght of gluten. We start off with grains with a 10-50 W value of gluten (strenght/intensity) and we witness the modern ones having a value of 300-400. It is evident that the structure of gluten changes to accomodate the need for industrial and massive production.
  • The size. Pre-revolution grains are big in size (above 1,30m), post-revolution sizes are smaller (below 1m).
  • Productivity per acre, that rises due to the rising quantity of nitrogen (fertilisation).
  • Lesser genetic variability: the ancient “cultivar(?)” are, on the contrary, a set of genotypes with a relatively high biodiversivity.

 

This provides that much of the diffused information use this distinction, grouping ancient grains toghether with hybrid manmade varieties.

Nazareno Strampelli and the wheat revolution

The green revolution (1944) started during the industrial process that aimed to increase mexican farmers’ productivity. This nation stepped indeed from having to import almost half of its wheat need to being able to export it internationally. In Italy the Green Revolution precursor was Nazareno Strampelli, who approached himself to a general improvement since 1907.

Due to the notoriety he gained from his work, he managed to found the National Institute of genetic for cereal growing in Rome. When he began the first experiments in Rieti, he was exposed to critics from his own Association. These new grains were in fact seen as a menace for the “Rieti originario” grain, highly appreciated and diffused among the local farmers. The Association’s farmers even ended up chasing out every modified grain users. In 1931, while the “Battaglia del grano” (Battle of grains) was at its fullest, there was such a vicious resistance to the introduction of such new seeds that the province received a reprimand from the Government. Eight years later though the tables turned: the wheat grown in Rieti was composed in 90% by Stampelli’s “elected species”.

 

During his career, Strampelli crafted around 800 different wheat crossbreed and 65 different varieties, without neglecting other kind of vegetables (corn, oat, barley, rye, tomatoes, lentils, peas, beans, beets, strawberries, potatoes and hemp).

CRESO and the ITALIAN RESEARCH

At the and of the ‘20s scientists started to use x-rays to induce vegetables to mutate genetically.

The FB55 line was the most resistant, having short and sturdy plants, very fertile ears, resistance to illnesses and particularly to rusts. This line was called Creso and it is a crossbreed between a mutant wheat (B144) radio-induced from Cappelli and a line from the CIMMYT; it had great industrial and agronomic moment because of its high productivity in the fields and it being exceptionally good for pasta making.

In 1974 it was included in the National Register for durum wheat, and in a short time span it became the most grown variety in Italy (in 1982 it represents 60% of all the durum wheat seeds), doubling italian production in equal farmed areas. The Creso-derived varieties represent a good portion of world production.