The Viscanti commitment, true to a farm dedicated to the cultivation of superior quality wheat for three generations, in accordance with natural and rigorously organic production methods, has evolved towards the rediscovery and recovery of ancient wheat varieties, in favour of shorter-stalked wheat cultivars, developed in laboratories to guarantee higher yields but which require a more extensive use of chemical substances.
In contrast, ancient, longer-stalked varieties, which develop at a greater distance from each other, do not require the use of pesticides and herbicides, in line with the organic production method. Their height ensures correct ventilation, thus preventing the spread of cryptogamic diseases.
Therefore, adopting a low-environmental impact farming system gives consumers, who are increasingly attentive and informed, the chance to enjoy a healthy and genuine product at their table.
So as not to alter the excellent properties of wheat and create a genuine and authentic product, the farm relies on selected local artisan businesses for milling and pasta production, who guarantee superior production processes that are respectful of ingredients. Wheat is gently caressed during milling: the entire process consists of three steps which all take place at a low speed and temperature, ensuring the product remains cold at all times and is never overheated. This conserves organoleptic properties, resulting in unrefined flours and semolinas which preserve all their nutritional potential.
Semolina is slowly kneaded with nothing but water, with particular attention to accurate dosing. The dough is then passed through bronze dies which gives the pasta its perfect coarse texture. Pasta is slow-dried at a low temperature to guarantee a high quality product with the right thickness. This is how artisan pasta by Viscanti is made: harmonious and nourishing, it preserves the aroma of freshly milled grain thanks to the seamless blending of exemplary man-made and territorial factors.
A sustainable alternative for the environment to provide the farming, economic, social and nutritional betterment we all need.
“MULTI-WHEAT” is about forging a network and refers to the cross-contamination of wheats.
“ANCIENT” means recovering a natural and territorial identity.
This intercropping method is based on three ancient wheat varieties: Cappelli durum wheat, Timilia durum wheat and Khorasan turan wheat. Every single sheath has learnt to grow side by side, in a perfect harmony of sharing. Different root structure characteristics give rise to heterogeneous development, leaving little room for weeds; the resulting genetic diversity has heightened the resistance of crops to parasites.
The balance developed in the field is palpable in flours and pasta made from these wheat varieties.