Cereals
These herbaceous crops, well known since ancient times, have always been our food staples: once ground, their grains give meals used to prepare various dishes including bread, pasta, corn mush, soups and other starchy preparations.
The wide diffusion of these crops is due mostly to their adjustment capabilities: they grow well in the most diverse soil and climate conditions. Rich in starch, they are characterized by very good digestibility and ease of preservation. For these reasons we tend to search, spread and preserve ancient cereal varieties that have not been affected by genetic alterations and may be processed with traditional milling methods, so as to maintain the nutritional properties that are irrecoverably lost in industrial refinement processes. By so doing, we will be able to keep a more balanced ratio of starch and gluten quantities and properties, for a better digestibility and absorption of nutrients, thus avoiding the related nutritional disorders.
Fattoria di Monticello currently produces the following primary crops:
- soft and hard wheat
- barley
- spelt
- oats
- corn
- legumes and oilseeds