Since ancient times, Sicily has been a wheat-rich area. It is even believed that this has been true since the 3deg millennium A.C., as evidenced by the discovery of old daily tools such as grindstones, pestles and other implements, in Stentinello (a Neolithic village located near Siracusa). Persefone, the goddess Cerere’s daughter, was kidnapped and given wheat by Cerere in order to ensure her survival and civilization’s development.
Different wheat cultiva-tions give the Sicilian landscape amazing colors. They change depending on the grain variety and the time and place at which they were sow.
We can describe its major biological and growing properties by looking at the selection of ancient Sicilian grains, the work of the Experimental Station for grain growing, and the collection of samples made by Ugo De Cillis.
For a long time, the ancient Sicilian grains of the past were only our grandparents’ memories. Finally, forward-looking growers restored the ancient Sicilian grains by selecting the grain grain by grain and grinding them in old mills made of natural stone.
The modern flours are a synthesis of ancient gestures and new technological tools.
Stone milling is used to produce ancient grains that are less refined than modern wheat.
Timilia or Tumminia are two of the most well-known varieties of wheat that we can find. These were used by the Greeks.