WORKING

THE GRAIN AND THE LAND Podere Selvapiana cultivates only ancient Abruzzi grains, with nutritive and genetic qualities lost in the selection of modern grains, in full respect of the soils used, by practicing the "rotation" method (thanks to which the earth regains the production capacity by means of rest periods for the regeneration of the natural fertilizer layer) and by refusing the use of pesticides and chemical fertilizers detrimental to the health of the earth and consequently the grain which will grow (and absorb nutritional values).

 

THE CLEANING Wheat is cultivated naturally without the use of herbicides, subjected to first cleaning in the fields by manually removing the concentrated herbs grown together with the grain. The second cleaning is carried out mechanically prior to storage, through the sieves to trap the remaining herbs and a centrifugal fan for aspiration of powders and small impurities. All this is done to prevent moisture developed with the presence of herbs to produce harmful aflatoxins for grain and human health

 

THE MACINATING According to Italian law, flours are classified in 00, 0, 1, 2 and integral (for common wheat), and in semolina, semolina and whole wheat (for durum wheat). Podere Selvapiana grinds its grains at the stone: it is not possible to obtain a white flour as the market requires, so the grain is kept as it is because it is flourished by rubbing the stones in a simple and unique passage (thus obtaining the true flour) ; of this fact, this old processing system leaves the qualitative characteristics of cereals unchanged (since the flours are not heated and are more digestible) by keeping intact the grain germ, the most nutritious part of the grain (which in the traditional cylinder mills is immediately discarded to be then sold as a component of supplements, creams and other body care products) by subtracting B and E vitamins, antioxidants and proteins.

 

In cylinder grinding, there is also the possibility of "rebuilding" the whole flour by adding a bran percentage at a later stage.

 

What has driven many mugnai over the years to abandon this method of machining and prefer the cylinder mill is the question of the times: with a stone mill it works also 50 times slower and with a yield of 20-30% less.

 

 

Podere Selvapiana doesn't use additives (chemical synthesizers used for greater volumetry, softness and crunchy bread and pastry crust, making them more salable; they can be added directly into the flour from the mills and usually not even labeled in the food labels - although they are potential allergens). Among those commonly used are ascorbic acid, phosphoric acid, emulsifiers, soy lean, dry gluten and polyphosphates.