Our semolina comes from the fields of the estate where we cultivate the easternmost fields in Italy, a corner of paradise within a natural park that embraces the Bay of Orte in Otranto, in our soils that have always been cultivated for their richness in salts and microelements, we practice a natural agriculture attentive to the need for high quality production that respects the land and water consumption in our soils we do not use chemical products for this we have chosen Saragolla wheat a variety of ancient wheat cultivated in Italy as early as the 4th century AD, a hard, hardy, early-cycle, amber-colored wheat that has a stem up to 180 cm tall. Its flour is deep yellow in color. Compared to other types of wheat, “Saragolla” is much more resistant to pests and thus lends itself very well to organic cultivation. Saragolla wheat, also like all those in the khorasan family is nutritious, healthy and highly digestible. It is especially appreciated by those intolerant to common wheat products because of its low amount of gluten. It has a high selenium and beta carotene content, excellent antioxidants. All the more reason to put wheat flour on the table that is healthy, tasty, and zero-mile. Our flour is suitable for preparing handmade pastas such as orecchiette, macaroni, cavatelli, and all formats of short pasta; it is also recommended for the preparation of rustic pies, pizzas, focaccia, and breads and doughs that need a long leavening time; the low degree of refining also ensures a significant fiber intake.