OUR GROWING METHOD
The variety of this wheat is Triticum o Khorasan turgidum polonicum or thuranicum (from a region of Iran), from the Middle East. It is similar to other varieties of grains of ancient Greece, Bulgaria, Egypt, and Southern Italy (saragolla), whose common feature is the high level of protein and vitamins, but a low presence of gluten at the same time.
The plant can reach a height of 1.80 meters and its grains are 2-3 times bigger than common wheat grains.
Having plowed or ripped, and then extirpated (sod to get smaller) the soil in the summer after threshing previous to the beginning of November, Halloween, it is sown, circulation approx 1.60 tons of seed in well-selected hectare.
The seed is ours, from the previous year’s crop.
Then we fertilize with 10 tons of manure cover per hectare, going over the land in January-February with the harrow tines to mechanically pull up (without the use of chemical herbicide) newborn weeds with mini-leaves without damaging the already 10 centimetres high wheat.
Finally, in early July we thresh and put it in the silo, sealed under nitrogen for 48 hours, to kill larvae and eggs of possible bugs.

TRANSFORMATION
We sell it mostly in grains, to be consumed as farro, or to be ground at home. Part of it is broken with our mill, leaving space between the stones, so as to produce the broken khorasan wheat, that cooks in just 20 minutes without having to be soaked (as the whole grains). We also produce flour, either whole or white (sifted).
With part of the flour we make pasta: both white (quadrucci, rigatoni) and whole (strangozzi).
Finally, also from the whole grains we produce Khorasan cakes.

BENEFITS
Khorasan wheat, having little gluten, is highly digestible, when cooked in all its forms. It contains many valuable vitamins and trace elements such as selenium. It has much higher values than common wheat with regard to many essential amino acids. Many people who are intolerant to wheat resort to Khorosan products with great benefit.