DURUM WHEAT PERCIASACCI

Dettagli

Perciasacchi wheat (literally punches bags) owes its name to the pointed shape of the caryopsis that punctured the jute bags in which it was contained during transport. The characteristics of this wheat are very similar to Khorasan wheat (better known as Kamut ), with the difference that it is a Sicilian wheat that must not be transported inside the holds of ships with a high probability of developing mycotoxins. It is a very drought-resistant grain, suitable for cultivation in hot and dry countries, which is why it took hold in southern Italian regions such as Sicily. Furthermore, thanks to its height (1.5-1.8 m), it manages to get the better of weeds without the use of chemical herbicides.

It was cultivated on the island (and in other areas of the Mediterranean basin) decades before the Quinn family, in Montana, came into possession of a handful of seeds, recovered in Europe in 1949 through indirect and not well documented routes. The cultivation and multiplication of these seeds led to the registration of the historic Kamut brand with the United States Department of Agriculture in 1990.

The history of Perciasacchi, however, is older. As is known, the illustrious Sicilian researcher Ugo De Cillis already included Perciasacchi in his work " The Sicilian wheats " in 1941, describing it as one of the wheat cultivars typically grown in Sicily. Therefore, speaking of Perciasacchi as if it were the " Sicilian Kamut " is inappropriate and seems to diminish the value of the Sicilian cultivar, which has a more solid and more remote history than Kamut . It is worth remembering that other types of wheat similar to Perciasacchi and Khorasan, therefore T riticum turgidum ssp . T uranicum , were cultivated, in the same years in which De Cillis published his book, also in other regions of southern Italy and probably also in other areas of the Mediterranean basin. Some of these, such as Perciasacchi , are still cultivated in the same territories as local "conservation" varieties, which we use to define as "ancient grains".

The flour obtained is yellow in colour, thanks to the presence of carotenoids, with a fine grain size, reminiscent of white soft wheat flour. Having not undergone genetic alterations, the flavour, aromas and nutritional contents of this precious grain have been preserved unchanged over time.
Perciasacchi flour is produced through double cylinder milling, with the aim of reducing its grain size. The cylinders, which have a smooth surface, are adjusted so as not to exert high pressure and damage the final product.

Property
From a nutritional point of view, the flour has characteristics typical of ancient grains, strongly influenced by the cultivation area: Sicily. Low levels of mycotoxins, heat-resistant molecules produced by fungi, whose action on the human organism can be toxic and cause damage to various organs and tissues (liver, gastrointestinal system, kidney, immune system, etc.)
Gluten of different quality compared to modern grains due to its viscoelastic properties. A less elastic and less tenacious gluten which reduces the yield in terms of bread-making ability, but which at the same time is less toxic for the human organism, so as to be able to hypothesize its inclusion in the diet of individuals who suffer from Gluten sensitivity, but not in the diet of individuals with celiac disease. The glycemic index is lower than products derived from common wheat, therefore becoming excellent allies if you want to introduce constant glycemic loads into the diet over time.

Use in the kitchen

This flour, thanks to its fine grain size, is very well suited for bread making.

storage
Perciasacchi durum wheat flour should be stored in a cool, dry place, away from light and heat sources. Under ideal conditions, this flour can be stored for more than 1 year