M�rke: Fastuchera Azienda Agricola

Format : 500g

: 1

Russulidda, with its tall, reddish ears, is the most prized variety of ancient wheat for making bread, focaccia and pasta. Introduced to Sicily from the Russian plains during the period of Bourbon rule, this wheat variety adapted well in hill and high hill environments and was called by Sicilian farmers in different ways: a priziusa; u tangarò; u russellu; a russitta.

By the middle of the last century Russulidda was widely known and appreciated, and in the 1970s it was one of the last ancient grains to disappear from the island's agricultural landscape.

Fastuchera was born a few years ago in Cammarata, in the province of Agrigento, as an experience of rediscovery and reappropriation of the land. Animated by the desire to safeguard and enhance the island's agrobiodiversity, we think that producing healthy food that respects the environment and people is the ethical duty of every farmer.

Fastuchera currently organically grows ancient Sicilian grains, from which it makes stone-milled flours and artisanal pasta, legumes, olive trees and dried fruits; it is the official headquarters of a Field for the conservation of Sicilian ancient fruit germplasm and a nascent Sicilian Ethnobotanical Garden.