From 2009, we do a job of recovery of old wheats, which in addition to being interesting for what they mean in terms of biodiversity, they are because of what they mean for human consumption, as they have a different gluten quality: they have not been subjected to industrial processes of crossing or genetic improvement, reason why, they are more digestive, in addition to providing a great aroma, farina flavor and color.

In order to be able to dedicate ourselves to the task of recovering the old varieties, we started offering you flour from the mixture of some of these wheats, which has been highly appreciated for making bread, but an important part of col·The collection we recover is made up of durum and semi-durum wheat, more suitable for making pasta.

Thanks to the proposal of some colleagues, references in the recovery of old wheat and in the production of pasta in Occitania, in October of 2018 we did some first tests of making dry pasta with our wheats in his workshop, which gave us very high quality results. In order to give rise to these varieties, we have continued to make new batches of pasta that we would like to offer you.

At the moment, we make the flour in the mill of the colleagues of La Garbiana (semi-integral, with an extract from 80-85%; it is not added fiber, but that of the grain itself, that goes to the flour and therefore, to pasta) and we take it to a Catalan workshop that offers us the quality we were looking for, for them to prepare the pasta we offer you (amb un procés d’assecament lent i a baixa temperatura, que dura entre 24 i 30 hores depenent de la forma -macarrons, tagliatelle-, per mantenir-ne totes les propietats). En un futur, volem tenir la maquinària necessària per elaborar la pasta nosaltres directament.

Recull de premsa:

• 2023 – “A l’última revista digital MILFULLES (nº 7) que publica l’Associació Flora Catalana han publicat un article sobre el treball de recuperació i multiplicació de blats antics que està realitzant cultures Found des de fa més d’una dècada i que ha donat com a resultat una pasta elaborada a partir de blats durs locals de característiques remarcables. Podeu trobar l’article a les pàgines 32-40 en descarregar-vos la revista, des d’aquest enllaç.”
  • https://graners.wordpress.com/2023/02/07/article-retorn-dels-blats-oblidats-a-la-terra/
• 2021 – locale = ca ATHANAGIA ONLINE SHOP://www.lavanguardia.com/comer/al-dia/20210815/7660252/historia-pasta-catalana-cultura-trovades-slow-food-lleida.html
  • https://www.lesrefardes.coop/blatsantics/
• 2018 – http://cirandas.net/uilikande/os-projetos-produtos-e-pessoas-do-uilikande/festa-sega-blat
• 2012 – http://www.culturestrobades.cat/?p=1794
• 2012 – locale = ca ATHANAGIA ONLINE SHOP://www.naciodigital.cat/ecodiari/noticia/8039/recuperen/vint/varietats/blat/es/cultivaven/ponent
• 2011 – http://www.culturestrobades.cat/?p=262

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